The Problem of Dark-Cutting in Beef | A Seminar in the EEC Programme of Coordination of Research on Animal Welfare, organised by D.E. Hood and P.V. Tarrant, and held in Brussels, October 7-8, 1980

Editor

Springer Netherland

Fecha de publicaci�n

1981

Idioma

Ingl�s

ISBN 10

9401187029

ISBN 13

9789401187022

Encuadernaci�n

Taschenbuch

Estado

Neu

Dimensiones

Peso

779 gramos

Cat�logos de vendedores

B�cher

Acerca de

Sinopsis

This publication contains the proceedings of a seminar ’The problems of dark-cutting in beef’ held by the Commission of the European Communities (CEq 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 Foras 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.

Rese�a 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 (CEq 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 Foras 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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preigu betreibt einen Onlineversandhandel mit �ber 1 Mio. Produkten in verschiedenen Sortimenten. Das Kernsortiment besteht aus B�chern, Medien und Spielwaren. Ein gelungenes Einkaufserlebnis ist das Ziel einer jeden Bestellung bei preigu, denn der Kunde und seine Zufriedenheit stehen an erster Stelle. preigu setzt daher auf einen kompetenten Kundenservice, funktionierende Prozesse und schnelle Reaktion.

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