Farmers and ranchers are bracing for the impact of President Trump's plan to allow beef imports to increase by 660 million pounds over a 90-day period. In this week's commentary American Farm Bureau Federation executive vice president, Joby Young, tells us the plan is a gut punch to ranchers bottom line.

When it comes to meat spoilage, many of us have a gut reaction: a sour smell, a slimy texture, or even discoloration. But how do we define spoilage, and how much of it is in our minds, rather than a health risk? Kansas State University meat scientist Travis O'Quinn has been digging into the science of meat spoilage and what it really means for consumers and the meat industry.