Meat Carcass Quality Evaluation and Meat Processing

ISBN-13: 9786138927136 / Angielski / Miękka / 2020 / 208 str.

Ibrahim Omer Elimam;Peter Hasčik

Opis

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

O autorze

Omer Elimam, Ibrahim
Assoc. Prof. Ibrahim Ome Elimam, has obtained PhD in biotechnology and food science from Slovak University of Agriculture in Nitra - Faculty of Biotechnology and Food Sciences. Now works at faculty of animal production University of East Kordofan Sudan - Member of (EAAP) European Federation of animals Production science.