Animal Welfare at Risk in Experiments for Meat Industry

http://rss.nytimes.com/c/34625/f/640346/s/42806283/sc/36/l/0L0Snytimes0N0C20A150C0A10C20A0Cdining0Canimal0Ewelfare0Eat0Erisk0Ein0Eexperiments0Efor0Emeat0Eindustry0Bhtml0Dpartner0Frss0Gemc0Frss/story01.htm

In the past 50 years, lamb chops have gotten bigger, pork loins less fatty and steaks easier to chew — all thanks in part to the U.S. Meat Animal Research Center. But these achievements have come at a steep cost to the center’s animals.

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