MEAT CARCASS QUALITY EVALUATION AND MEAT PROCESSING: meat science

By Ibrahim Omer Elimam and Peter Hašík

Carcass classification systems were first introduced over forty years ago, EU support schemes and the red meat industry have changed considerably, in particular the reform of the CAP and the structure and demands of the beef and sheep supply chains. The recent changes to the CAP regimes, ending production based subsidies and the demands within the meat supply chain have increased the need for producers to more closely meet market and customer specifications to sustain viable businesses

• Format: Paperback
• Language: English
• ISBN: 6138927133
• ISBN13: 9786138927136
• Release Date: April 2020
• Publisher: Scholars' Press
• Length: 208 Pages
• Weight: 0.69 lbs.
• Dimensions: 0.5" x 6.0" x 9.0"