Meat products: Identifying adulteration versus contamination
- Like
- Digg
- Del
- Tumblr
- VKontakte
- Buffer
- Love This
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- Subscribe
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
Posted: 20 November 2017 | Fapas Proficiency Testing | No comments yet
This whitepaper identifies adulteration versus contamination in meat products.
There is increasing scrutiny of what we are eating, especially with regard to meat and its provenance. Consumers want to know where their meat has come from, that it was raised and produced ethically and that it complies with their cultural or religious demands. This is a perfectly reasonable expectation, particularly if a premium product commands a premium price. Legislators and other authorities apply appropriate constraints on labelling of produce and ask for evidence of compliance from the producers.
To download is restricted - login or subscribe free to access
Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.
Why subscribe? Join our growing community of thousands of industry professionals and gain access to:
- bi-monthly issues in print and/or digital format
- case studies, whitepapers, webinars and industry-leading content
- breaking news and features
- our extensive online archive of thousands of articles and years of past issues
- ...And it's all free!
Click here to Subscribe today Login here
