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Contemporary producer-owned lamb processing ventures : lessons learned
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Year: 1999 Publisher: Washington, D.C. : United States Department of Agriculture, Rural Development, Rural Business-Cooperative Service,

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Book
Lamb from farm to table
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Year: 2011 Publisher: [Washington, D.C.] : U.S. Dept. of Agriculture, Food Safety and Inspection Service,

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Book
Sheep farming for meat & wool
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ISBN: 064310206X 1283157004 9786613157003 0643101330 9780643101333 Year: 2010 Publisher: Collingwood, Vic. : CSIRO Publishing,

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

Ovine Meat : Carcases and Cuts: UNECE Standard
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ISBN: 1435630238 9781435630239 9789211168860 9211168864 Year: 2006

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The publication offers for the first time internationally agreed specifications written in a consistent, detailed and accurate manner using anatomical names to identify cutting lines. Comprehensive color photographs and diagrams are included to facilitate practical application of the standard. The standard also defines a product code allowing all relevant information to be combined in a 20-digit string. The standardization of the trading language is the foundation which allows the meat industry to adopt modern data transfer methods and streamline the flow of information and product throughout the supply chain.


Periodical
Meat quality of pasture-finished lambs and goats ... annual report.
Authors: ---
ISSN: 21564183 Year: 2008 Publisher: [Washington, D.C.] : U.S. Dept. of Agriculture, Agricultural Research Service

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Commodity price stabilisation : an empirical analysis
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ISBN: 1856284972 9781856284974 Year: 1993 Publisher: Aldershot Avebury

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Book
Cheap meat
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ISBN: 1282359827 9786612359828 0520945972 9780520945975 9781282359826 9780520260924 0520260929 9780520260931 0520260937 661235982X Year: 2010 Publisher: Berkeley, CA University of California Press

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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.


Book
Quality and Safety of Meat Products
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Year: 2020 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

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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.


Book
Quality and Safety of Meat Products
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Year: 2020 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

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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.

Keywords

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

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