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
- 2052; Red meat carcass payment: are there better systems than the EUROP grid?
- 1182: High yield beef carcasses likely to be tender
- Can post-weaning performance affect meat quality in pigs?
- The Livestock Sector 2020: consumer perspectives
- Primary demand for red meats in the United Kingdom
- Pig production from a primary producer’s viewpoint
- 1264: Selecting beef animals for feed efficiency improves carcass traits
- A model for categorising food criminals in the meat trade
- 1171: British pig production lags behind
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.