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Search Results for Lamb slaughter
Results 1101-1106 of 1106
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R&DEvaluation of Mechanically Assisted Boning TechnologyBackground Manual assist devices are designed to assist rather than replace manual labour in processing plants by reducing the forces...FIND OUT MORE
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R&DEarly Detection of Dark Cutting BeefBackground Dark cutting meat usually has a very high pH which makes the meat appear dark. Because consumers prefer "bright-cherry"...FIND OUT MORE
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R&DUtilisation of waste skin piecesThe wool on the headpieces removed during the yearly slaughter of 30 million Australian sheep is worth over $7 million....FIND OUT MORE
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R&DELV Stimulation of BeefIntroduction Research has shown that the single greatest contribution to variability in meat eating quality occurs during processing. Therefore, starting...FIND OUT MORE
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R&DElectrical Stimulation of Beef sidesIntroduction Research has shown that the single greatest contribution to variability in meat eating quality occurs during processing. Therefore, starting...FIND OUT MORE
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R&DPractical Aspects of Electrical Stimulation of Beef Carcasses in AbattoirsIntroduction Research has shown that the single greatest contribution to variability in meat eating quality occurs during processing. Therefore, starting...FIND OUT MORE
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