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PRESENT AND FUTURE SITUATION OF MEAT CUTTING.

PRESENT ET AVENIR DE LA DECOUPE.

Author(s) : MIEULLE J. E. de

Type of article: Article

Summary

THE AUTHOR STUDIES, ACCORDING TO THE SIZE OF CUTTING ROOMS, THE DEVELOPMENT OF VARIOUS PRODUCTS: PIECES THAT SHOULD BE REPROCESSED DURING DISTRIBUTION OR DEFINITIVELY PACKED PIECES. HE STUDIES GROUND MEAT, MUSCLES PACKED UNDER VACUUM, CUT MEAT AND UNTRIMMED MEAT. HIS CONSIDERATIONS FOR THE FUTURE ARE BASED ON VARIOUS PARAMETERS: COST OF MEAT, ADJUSTMENT TO DEMAND, DISTRIBUTION, TECHNOLOGICAL INNOVATION, INVESTMENTS. L.R.

Details

  • Original title: PRESENT ET AVENIR DE LA DECOUPE.
  • Record ID : 1985-1538
  • Languages: French
  • Source: LSA - n. 937
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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