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Nutritional Evaluation of Food Processing pp 153–202Cite as

Effects of Agricultural Practices, Handling, Processing, and Storage on Meat

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Abstract

A total production of 137 million tons of meat was produced in 1979, and pork, beef, poultry, sheep, and goat meat accounted for 97% of this total (Jensen 1980). A great percentage of the meat is consumed in the country in which it is produced, with only 5% being exported [excluding trade between European Economic Community (EEC) countries], and the developing countries, if considered as a block, import approximately the same amount as they export (FAO 1980).

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Authors
  1. H. W. Ockerman
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Editors and Affiliations

  1. Department of Food Science, Rutgers University, New Brunwick, New Jersey, USA

    Endel Karmas

  2. Department of Nutritional Biochemistry, Massachusetts Institute of Technology, Cambridge, Massachusetts, USA

    Robert S. Harris

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Ockerman, H.W. (1988). Effects of Agricultural Practices, Handling, Processing, and Storage on Meat. In: Karmas, E., Harris, R.S. (eds) Nutritional Evaluation of Food Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7030-7_7

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  • DOI: https://doi.org/10.1007/978-94-011-7030-7_7

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