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Lamb meat industry --- Marketing cooperatives

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Covers all aspects of sheep farming for meat and wool production throughout temperate Australia.

Sheep --- Wool industry --- Wool --- Lamb (Meat) --- Mutton --- Meat industry and trade --- Breeding

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Goat meat --- Lamb (Meat) --- Forage plants --- Pasture plants --- Pasture plants. --- Quality --- Varieties --- Varieties. --- Quality. --- Pasture crops --- Plants --- Quality of products --- Feeds --- Field crops --- Grasses --- Pastures --- Lambs --- Meat --- Mutton --- Goat's meat

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Cheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "flaps," from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington address the evolution of the meat trade itself along with the changing practices of exchange in Papua New Guinea. They show that flaps-which are taken from the animals' bellies and are often 50 percent fat-are not mere market transactions but evidence of the social nature of nutrition policies, illustrating and reinforcing Pacific Islanders' presumed second-class status relative to the white populations of Australia and New Zealand.

Nutritional anthropology --- Lamb meat industry --- Mutton industry --- Animal gut industries --- Food habits --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Gut industries --- Meat industry and trade --- Anthropology --- Pacific Islands --- Pacific Ocean Islands --- Foreign economic relations --- anthropology. --- australia. --- belly meat. --- controversial. --- cuts of meat. --- discount meat. --- ethnic differences. --- ethnographers. --- farms and farmers. --- fatty cuts. --- fatty meat. --- fiji. --- flap food. --- food politics. --- historical. --- human rights. --- inexpensive meat. --- lamb. --- meat farming. --- meat market. --- meat trade. --- mutton. --- new zealand. --- nonfiction. --- nutrition policies. --- pacific islanders. --- pacific islands. --- papua new guinea. --- second class status. --- social issues. --- social nutrition. --- social science. --- tonga. --- trade policies.

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Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

Research & information: general --- Biology, life sciences --- Escherichia coli O157:H7 --- quality --- beef --- veal --- thermal inactivation --- muscle foods --- modified atmosphere packaging --- CO --- shelf-life --- best practice --- regulation --- broiler --- chicken --- breast meat --- sensory analysis --- Spirulina --- black soldier fly --- Hermetia illucens --- M. pectoralis superficialis --- lamb meat --- freshness --- volatile compounds --- aldehydes --- aldehyde ratios --- quality control --- catfish --- batters --- texture --- oil content --- Listeria monocytogenes --- Campylobacter --- Salmonella --- Staphylococcus aureus --- vacuum impregnation --- sodium chloride brine --- cull cows --- meat quality --- microstructure --- moisture-enhanced meat --- cluster --- intrinsic --- extrinsic --- oil --- meat confit --- lamb --- cecina --- ovine --- sensory quality --- traditional meat products --- poultry --- carbon monoxide --- packaging --- enhanced meat --- Escherichia coli O157:H7 --- quality --- beef --- veal --- thermal inactivation --- muscle foods --- modified atmosphere packaging --- CO --- shelf-life --- best practice --- regulation --- broiler --- chicken --- breast meat --- sensory analysis --- Spirulina --- black soldier fly --- Hermetia illucens --- M. pectoralis superficialis --- lamb meat --- freshness --- volatile compounds --- aldehydes --- aldehyde ratios --- quality control --- catfish --- batters --- texture --- oil content --- Listeria monocytogenes --- Campylobacter --- Salmonella --- Staphylococcus aureus --- vacuum impregnation --- sodium chloride brine --- cull cows --- meat quality --- microstructure --- moisture-enhanced meat --- cluster --- intrinsic --- extrinsic --- oil --- meat confit --- lamb --- cecina --- ovine --- sensory quality --- traditional meat products --- poultry --- carbon monoxide --- packaging --- enhanced meat