Definitions of meat traceability are as varied as the people who write them. In essence, they have been encapsulated by McKean (2001) who defined traceability of meat as the ability to maintain a credible custody of identification for animals or animal products through various steps within the food chain from the farm to the retailer. © 2008 Springer New York.
CITATION STYLE
Shackell, G. H., & Dodds, K. G. (2008). DNA-based traceability of meat. In Meat Biotechnology (pp. 61–88). Springer New York. https://doi.org/10.1007/978-0-387-79382-5_3
Mendeley helps you to discover research relevant for your work.