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Search Results for New Zealand
Results 691-700 of 700
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R&DMapping Net Feed Efficiency GenesIn beef cattle production systems, the feed requirement of the breeding herd is a large proportion (around 50%) of the...FIND OUT MORE
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R&DAutomated (CO2) Beef De-dagging (Stage 1 of 2)Background The accumulation of dags or dried mud on the hides of cattle are a significant seasonal issue for processing....FIND OUT MORE
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R&DSheep Hindquarter Boning Leg Boning ModuleBackground Between 1998 and 2007, MLA funded a series of projects for deboning ovine carcases with a New Zealand company...FIND OUT MORE
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R&DPermanent summer forage - development of chicory to fill the feed gapChicory (Cichorium intybus L.) is a perennial herb and member of the family Asteraceae. It is considered native to the...FIND OUT MORE
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R&DAccelerated Processing of Lamb CarcasesIntroduction 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&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&DHalal slaughter of calves: a report based on abattoir investigations and laboratory experimentsObjectives The Alternative Stunning Research (ASR) Program investigated innovative technologies for pre-slaughter stunning while reducing the cost to the processor...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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