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The Problem of Dark-Cutting in Beef: A Seminar in the Eec Programme of Coordination of Research on Animal Welfare, Organized by D.E. Hood and P.V. T: 10 (Current Topics in Veterinary Medicine) - Tapa dura
Sinopsis
This publication contains the proceedings of a seminar ’The problems of dark-cutting in beef’ held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.
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Reseña del editor
This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material.
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The Problem of Dark Cutting in Beef
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Martinus Nijhoff Publishers, London, 1981
ISBN 10: 9024725224
ISBN 13: 9789024725229
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The Problem of Dark-Cutting in Beef (Current Topics in Veterinary Medicine, 10)
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The Problem of Dark-Cutting in Beef (Current Topics in Veterinary Medicine, 10)
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Problem of Dark-Cutting in Beef : A Seminar in the Eec Programme of Coordination of Research on Animal Welfare, Organized by D.E. Hood and P.V. T
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The Problem of Dark-Cutting in Beef
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Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This publication contains the proceedings of a seminar The problems of dark-cutting in beef held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agr. Nº de ref. del artículo: 5813407
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The Problem of Dark-Cutting in Beef (Hardcover)
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Hardcover. Condición: new. Hardcover. This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980. As part of the CEC programme of coordination of agricultural research, this meeting was organised in the framework of the beef and animal welfare activities by Dr. D.E. Hood and Dr. P.V. Tarrant, Meat Research Department, An Faras Taluntais. Dunsinea, Castleknock, Dublin, Ireland. The proceedings, edited by the organisers assisted by Janssen Services, 33a, High Street, Chislehurst, Kent, UK, provide an authoritative text-book on this important aspect of meat technology. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Technical development of the beef processing industry is dependent on a uniformly high level of meat quality in the raw material. Reduction of pre-slaughter stress and improvement in carcass and meat quality is becoming increasingly important in the international meat trade. This results in particular from growing consumer concern about the welfare of meat animals during the pre-slaughter period and from specific meat packaging and marketing requirements. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9789024725229
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The Problem of Dark-Cutting in Beef (Current Topics in Veterinary Medicine, 10)
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Problem of Dark-Cutting in Beef : A Seminar in the Eec Programme of Coordination of Research on Animal Welfare, Organized by D.E. Hood and P.V. T
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The Problem of Dark-Cutting in Beef (Current Topics in Veterinary Medicine, 10)
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The Problem of Dark Cutting in Beef. Seminar Proceedings.
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Condición: New. Editor(s): Hood, D. E.; Tarrant, P. V. Series: Current Topics in Veterinary Medicine and Animal Science. Num Pages: 504 pages, biography. BIC Classification: PSVD. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly. Dimension: 235 x 155 x 29. Weight in Grams: 1024. . 1981. Hardback. . . . . Nº de ref. del artículo: V9789024725229
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