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Search Results for Cattle slaughter
Results 1451-1460 of 1625
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R&DStudy tour of Indonesia for final year livestock studentsTo provide support to the University of Adelaide and the University of Queensland, in the form of a travel only...FIND OUT MORE
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R&DA GLP tissue residue depletion study in sheep following oral / buccal administration of meloxicamVarious forms of surgical husbandry procedures are necessary in sheep under good animal husbandry practices. Animal welfare, in particular pain...FIND OUT MORE
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R&DTransport duration effects on MSA eating qualityThe Meat standards Australia Australia (MSA) grading model uses multiple inputs to predict the eating quality of individual cuts of...FIND OUT MORE
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R&DMark 1 restraining box conversionMeat and Livestock Australia (MLA) has over many years invested time and money to assist the Indonesian meat and livestock...FIND OUT MORE
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R&DCollaborative Innovation Strategy (Graham Treffone)Introduction 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&DeLearning for NLIS implementation in Meat processingThe National Livestock Identification System (NLIS) is Australia's system for identifying and tracking livestock for food safety, biosecurity, Market compliance...FIND OUT MORE
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R&DKnife sharpening training DVDIn this instructional video, Sam the Slaughterman demonstrates his knife sharpening technique and some secrets on how he gets all...FIND OUT MORE
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R&DIndonesian abattoir design conceptsThis report provides a concept design for a small (20-50 head per night) beef abattoir facility suitable for urban and...FIND OUT MORE
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R&DReviewing the risks to animal welfare at slaughterA review of the scientific knowledge pertaining to the welfare risks that prevail during the slaughter of cattle and sheep...FIND OUT MORE
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R&DJBS14 - Devonport – New Generation Sheep Meat Electronics, Small to Medium Processors SyndicationIntroduction 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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