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
- A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand
- 1847: The future for UK beef production
- 1529: Future English Beef Supply
- 1200: Lamb – the fifth quarter
- Primary demand for red meats in the U.K.
- Attitudes to in-home consumption of poultry meat in the UK
- 1173: Limousin cross compared to Aberdeen Angus cross carcases
- Can natural antioxidants improve quality and shelf-life of chicken meat?
- The initial impact of WTO membership on China’s trade performance in primary agricultural and processed food products
- 1163: Ultrasound can be used to predict beef carcass fat weights and proportions
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.