Meat Quality vs Costs of Production: which way should the industry go?
By Jeff Wood, Professor of Food Animal Science, University of Bristol and presented at the 16th Annual JSR Technical Conference - Both meat quality and costs of production (COP) are clearly important for the future, but whereas reducing COP is a clear objective for BPEX, meat quality seems to have received less attention. My aim in this talk is therefore to make the case for Quality.
17 October 2005
2 minute read
