ShareMeat quality: what is it and what can we do about it?
Author(s) : MATTHEWS K.
Type of article: Article
Summary
Most consumers are interested in the quality as a function of its biological properties. In this article, several important characteristics of meat are considered from different perspectives throughout the production chain (consumers, manufacturers, caterers and retailers). An overview is then given of some of the factors which influence meat quality.
Details
- Original title: Meat quality: what is it and what can we do about it?
- Record ID : 2005-0282
- Languages: English
- Source: FoodInfo - 2-3; phot.
- Publication date: 2004/07
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Biology; Meat; Nutritional value; Meat product
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