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Qualité de la viande : ce que c'est et ce que nous pouvons faire.

Meat quality: what is it and what can we do about it?

Auteurs : MATTHEWS K.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Meat quality: what is it and what can we do about it?
  • Identifiant de la fiche : 2005-0282
  • Langues : Anglais
  • Source : FoodInfo - 2-3; phot.
  • Date d'édition : 07/2004

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