Results 211 to 220 of about 158,061 (262)
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1990
Meat is taken to mean the flesh, including fat, and the skin, rind, gristle and sinew in amounts naturally associated with the flesh used, of any animal or bird which is normally used for human consumption, and includes the offals. Excluded from the above are other parts of the carcase, such as horn, hooves, claws, bristles, wool and skins of animals ...
C. M. E. Catsberg +1 more
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Meat is taken to mean the flesh, including fat, and the skin, rind, gristle and sinew in amounts naturally associated with the flesh used, of any animal or bird which is normally used for human consumption, and includes the offals. Excluded from the above are other parts of the carcase, such as horn, hooves, claws, bristles, wool and skins of animals ...
C. M. E. Catsberg +1 more
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2019
Meat is an important foodstuff, both from a nutritional and economic standpoint, available under a wide variety of raw and processed variants, including cooked, dry-cured, fermented, and smoked products. This chapter outlines the microbial diversity of meat and different meat products.
Wim Geeraerts +3 more
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Meat is an important foodstuff, both from a nutritional and economic standpoint, available under a wide variety of raw and processed variants, including cooked, dry-cured, fermented, and smoked products. This chapter outlines the microbial diversity of meat and different meat products.
Wim Geeraerts +3 more
openaire +1 more source
2018
Food Fraud has been around a long time but following several highly mediatised incidents such as the milk and infant formula contaminated with melamine in 2008 and the horsemeat scandal in 2013, all authenticity issues have become big news. Regulators and customers now require food operators to keep abreast of any potential risks and to regularly ...
Valli E. +3 more
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Food Fraud has been around a long time but following several highly mediatised incidents such as the milk and infant formula contaminated with melamine in 2008 and the horsemeat scandal in 2013, all authenticity issues have become big news. Regulators and customers now require food operators to keep abreast of any potential risks and to regularly ...
Valli E. +3 more
openaire +2 more sources
1983
Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
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Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
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2014
Several meat products in France have been produced for centuries. Today, these products and recipes of dishes are part of thecultural heritage of French gastronomy. However, this heritage is also part of the culinary traditions of French people.
Lambel, Christine +1 more
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Several meat products in France have been produced for centuries. Today, these products and recipes of dishes are part of thecultural heritage of French gastronomy. However, this heritage is also part of the culinary traditions of French people.
Lambel, Christine +1 more
openaire +2 more sources
Authentication of meat and meat products
Meat Science, 2010In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient ...
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1998
Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
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Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
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The Journal of Agricultural Science, 1919
For purposes of discussion of the problems of meat production the term “condition” may be defined as the ratio of the amount of fat to the amount of non-fatty matter in the body of the living animal, and the term “fattening” as any alteration in this ratio.
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For purposes of discussion of the problems of meat production the term “condition” may be defined as the ratio of the amount of fat to the amount of non-fatty matter in the body of the living animal, and the term “fattening” as any alteration in this ratio.
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Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences, 1986
SynopsisMuch of the land surface of Scotland is suitable only for grazing ruminants, but, however inefficient in comparison with plants, these represent the sole feasible means of converting sparse vegetation into an organoleptically desirable and highly nutritious commodity.The efficiency of meat production could be increased by hormonal enhancement ...
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SynopsisMuch of the land surface of Scotland is suitable only for grazing ruminants, but, however inefficient in comparison with plants, these represent the sole feasible means of converting sparse vegetation into an organoleptically desirable and highly nutritious commodity.The efficiency of meat production could be increased by hormonal enhancement ...
openaire +1 more source