OpenFields
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
- 1182: High yield beef carcasses likely to be tender
- 1200: Lamb – the fifth quarter
- Can post-weaning performance affect meat quality in pigs?
- 1171: British pig production lags behind
- Full Utilization of the Poultry Carcase - A Review of Current Legislation
- Has the recession affected the food-purchasing habits of consumers?
- 1163: Ultrasound can be used to predict beef carcass fat weights and proportions
- 1264: Selecting beef animals for feed efficiency improves carcass traits
- Primary demand for red meats in the U.K.
There are currently no subcategories in the Meat and processed meats section.
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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.