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
- Has the recession affected the food-purchasing habits of consumers?
- A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand
- Pig production from a primary producer’s viewpoint
- 1182: High yield beef carcasses likely to be tender
- The effects of fatty acids on the nutritional value and eating quality of lamb
- 1795: Vitamin E is key to longer shelf life for lamb meat
- 1170: Consumer perceptions of lamb
- Campylobacteriosis in New Zealand. Part one – the early days
- Primary demand for red meats in the United Kingdom
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.