Retail yield and fabrication times for veal as influenced by purchasing options and merchandising styles

Twenty-nine selected styles of subprimals or sections of veal were obtained from a commercial facility to assist in the development of a support program for retailers. They were fabricated into bone-in or boneless retail cuts and associated components by trained meat cutters. Each style selected (n...

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Veröffentlicht in:	Journal of animal science 1998-06, Vol.76 (6), p.1613-1620
Hauptverfasser:	McNeill, M. S, Griffin, D. B, Dockerty, T. R, Walter, J. P, Johnson, H. K, Savell, J. W
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef Biological and medical sciences Cattle Food Handling - economics Food industries Food processing industry Food-Processing Industry - economics Fundamental and applied biological sciences. Psychology Meat - economics Meat - standards Meat and meat product industries Retailing Software Time Factors
Online-Zugang:	Volltext
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