Meat Carcass Quality Evaluation And Meat Processing —— meat science

----- 肉车体质量评估和肉类加工：肉科学

ISBN: 9786138927136 出版年：2020 页码：208 Ibrahim Omer Elimam Scholars' Press

Carcass classification systems were first introduced over forty years ago, EU support schemes and the red meat industry have changed considerably, in particular the reform of the CAP and the structure and demands of the beef and sheep supply chains. The recent changes to the CAP regimes, ending production based subsidies and the demands within the meat supply chain have increased the need for producers to more closely meet market and customer specifications to sustain viable businesses