The grant will investigate if Vitamin E can help combat the phenomenon of meat from cattle with high pulmonary arterial pressure (PAP) discoloring faster. “With my interest in muscle biology and Zhai’s interest in meat science, we’re really interested in how it impacts the meat quality,” Reed says. “And the grant tries to address that with Vitamin E.”High PAP is most common in cattle living at high altitudes. “Not just meat, any quality-defected food can cause issues because we produce it, and it never becomes anybody’s food,” Zhai says. It’s such a waste.”The goal of this grant is to support sustainable agricultural development in the US by reducing waste from discolored meat.