Hello everyone. I am new to this network and I look forward to contributing and getting advice regarding bone taint in beef. I work at a beef abattoir and deboning plant as a food technologist. I have been in the food industry for more than 11 years and have been in the canning of fruits and vegetables, olives and olive oil production, beef slaughter & deboning and cooked meats. We are experiencing bone taint issues at the slaughter house I am currently working and I have enrolled for a part time MSc study with a local university to try and figure out how I can mitigate this bone taint. So I Iook forward to working with you all.