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
- Primary demand for red meats in the U.K.
- Attitudes to in-home consumption of poultry meat in the UK
- Can natural antioxidants improve quality and shelf-life of chicken meat?
- 1182: High yield beef carcasses likely to be tender
- 1170: Consumer perceptions of lamb
- The effects of fatty acids on the nutritional value and eating quality of lamb
- The Livestock Sector 2020: consumer perspectives
- UK rabbit meat market: is there potential to develop?
- 1200: Lamb – the fifth quarter
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.