Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle
This paper focuses on improving the sensory, health attributes and meat yield of beef and lamb meats. Value for meat is defined as the weight of meat × price/kg received with price linked to eating quality. To maximise value across the supply chain, accurate carcass grading systems for eating qualit...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-12-01
|
| Series: | Animal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731121001993 |