Meat and processed meats
The increasing application of technology to the procurement, manufacture and distribution of meat has provided a range of fresh, frozen and processed meat products of increasing variety and quality. The major traditionally acceptable meat species are cattle, sheep, and pigs and poultry. A group of increasing interest is game, i.e. venison, hares and wild birds. Goat meat is important in southern Europe and so is rabbit in Britain and Ireland.
A sample of Items held in the Meat and processed meats category
- Attitudes to in-home consumption of poultry meat in the UK
- Vitamin E and meat quality in lambs
- The effects of fatty acids on the nutritional value and eating quality of lamb
- 1163: Ultrasound can be used to predict beef carcass fat weights and proportions
- 1200: Lamb – the fifth quarter
- Pig production from a primary producer’s viewpoint
- Has the recession affected the food-purchasing habits of consumers?
- 1795: Vitamin E is key to longer shelf life for lamb meat
- A model for categorising food criminals in the meat trade
- A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand
There are currently no subcategories in the Meat and processed meats section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.