Citation
(2008), "Optimising the use of cheaper cuts of meat", Nutrition & Food Science, Vol. 38 No. 1. https://doi.org/10.1108/nfs.2008.01738aab.015
Publisher
:Emerald Group Publishing Limited
Copyright © 2008, Emerald Group Publishing Limited
Optimising the use of cheaper cuts of meat
Optimising the use of cheaper cuts of meat
A meat and poultry seminar held at – CCFRA on 18 October 2007
Organised in collaboration with BMPA, FRPERC, IFST, MLC and SCI, this seminar was of interest manufacturers, product development technologists and retailers who learned about the different cuts available and their characteristics, and some of the best ways to utilize them, their nutritional content and consumer benefits, along with the challenge of marketing and sustaining the interest in and acceptability of these type of products.
Further information is available at: www.campden.co.uk/training/fmt25.htm