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Cattle. --- MEAT-PACKING INDUSTRY. --- Swine.
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Meat --- Meat inspection --- Viande --- Packing industry. --- Inspection --- Meat hygiene --- Meat hygiene. --- Meat inspection.
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Sausages. --- Meat --- Meat industry and trade. --- Preservation. --- Meat consumption --- Packing industry --- Food industry and trade --- Pork
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Meat industry and trade --- Environmental aspects. --- Meat consumption --- Packing industry --- Food industry and trade
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Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.
Meat. --- Meats --- Food of animal origin --- Meat --- Meat-Packing Industry --- Packing. --- analysis
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Milk and meat products originating from small ruminants contain biologically active compounds, such as high-quality proteins, vitamins, minerals and fatty acids that have been proven to have beneficial effects on human nutrition, metabolism and health. However, the raising consumer demands for safe animal products of high nutritional value has reshaped the direction of livestock production and food industry. Currently, research efforts are focused on the development of niche functional products that fortify human health and are in harmony with the concept of sustainable production, green economy, environmental protection, and proper health and welfare status of farm animals. Innovative feeding strategies are therefore evaluated that could promote ruminal function, enhance animal health and welfare status, increase production yield, improve quality of milk and meat products and prolong their shelf life by minimizing environmental burden and production costs.
Meat industry and trade. --- Meat consumption --- Packing industry --- Food industry and trade
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meat --- food hygiene --- food safety --- food packaging --- veterinary sciences --- Meat industry and trade --- Packing-houses --- Meat industry and trade. --- Packing-houses. --- Meat packing industry --- Packing industry --- Red meat processing plants --- Food processing plants --- Meat consumption --- Food industry and trade
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Meat industry and trade --- Government policy. --- History. --- Meat consumption --- Packing industry --- Government policy --- History --- Food industry and trade
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Meat --- Meat industry and trade --- Quality --- Microbiology --- Meat consumption --- Packing industry --- Food industry and trade --- Meats --- Food of animal origin
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With various crises experienced in the meat supply chain in the UK and elsewhere, seldom has the international meat industry been subject to so much attention as it is in the opening years of the 21st century. This major looseleaf represents the first comprehensive overview of the meat industry worldwide, and looks at production, consumption, prices, trade and policy profiles and developments in the key jurisdictions for each of the major product groups - cattle, sheep, pigs and poultry. It provides a wealth of market statistics and analysis of trends, future outlook, threats and opportunities
Meat industry and trade. --- Poultry industry. --- Poultry trade --- Animal industry --- Meat consumption --- Packing industry --- Food industry and trade
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