Abstract
The need for an integrated approach to both meat production and meat quality is discussed. The recent proportional increase in world meat production surpasses that of cereal production. Poultry and pig production are preferred over ruminant production. The effects of such intensification on environment and food quality are discussed and developed into fifteen critical points within an enlarged concept of meat quality.
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© 2000 Springer-Verlag Berlin Heidelberg
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Demeyer, D. (2000). Meat Quality and the Quality of Animal Production. In: Balázs, E., et al. Biological Resource Management Connecting Science and Policy. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-04033-1_11
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DOI: https://doi.org/10.1007/978-3-662-04033-1_11
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