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
- Pig production from a primary producer’s viewpoint
- A Science-based Approach to Calculating Safe Cooking Temperatures for Poultry Meat in New Zealand
- 1264: Selecting beef animals for feed efficiency improves carcass traits
- 1182: High yield beef carcasses likely to be tender
- The effects of fatty acids on the nutritional value and eating quality of lamb
- 1847: The future for UK beef production
- 1171: British pig production lags behind
- Leading in research
- Primary demand for red meats in the United Kingdom
- The initial impact of WTO membership on China’s trade performance in primary agricultural and processed food products
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.