Meat quality for a sustainable future – making data findable, accessible, interoperable and reusable

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dc.contributor.authorAnnovazzi-Jakab, Liliana
dc.contributor.authorKing, Ian
dc.contributor.authorHocquette, Jean-François
dc.contributor.authorFarmer, Linda
dc.contributor.authorWierzbicki, Jerzy
dc.contributor.authorDenoyelle, Christophe
dc.contributor.authorScollan, Nigel
dc.contributor.authorCalnan, Honor
dc.contributor.authorPolkinghorne, Rod
dc.contributor.authorBirse, Nicholas
dc.contributor.authorGardner, Graham
dc.contributor.authorEllies, Marie-Pierre
dc.date.accessioned2021-04-28T15:34:34Z
dc.date.available2021-04-28T15:34:34Z
dc.date.issued2021-04-28
dc.descriptionPublication history: Published - 28 April 2020.en_US
dc.description.abstractThis meeting/workshop has been organized by the United Nations Economic Commission for Europe (UNECE) in collaboration with the organizers of the 2019 International Congress of Meat Science and Technology (ICoMST). The international UNECE meeting/workshop was focused on sustainable meat quality and standards; the latest developments in the area of eating quality; innovative solutions for sustainable meat trade; food integrity, traceability of meat and blockchain technologies; as well as sustainable solutions to food loss/waste prevention in the meat sector. Presentations of speakers are available on http://www.unece.org/index.php?id=51442.en_US
dc.identifierhttp://hdl.handle.net/20.500.12518/249
dc.identifier.citationHocquette, J., Farmer, L.J., Wierzbicki, J., Denoyelle, C., Scollan, N., Calnan, H., Polkinghorne, R., Birse, N., Gardner, G. and Ellies, M. (2020), 'Meat quality for a sustainable future – making data findable, accessible, interoperable and reusable', Viandes & Produits Carnés.en_US
dc.identifier.issn2555-8560
dc.identifier.urihttps://www.viandesetproduitscarnes.com/index.php/fr/economie2/1054-qualite-de-la-viande-pour-un-avenir-durable
dc.language.isoenen_US
dc.publisherLa revue Viandes et produits carnésen_US
dc.rightsCopyright © 2021 La revue Viandes et produits carnés (The Meat and Meat Products review). V&PC is also distributed free, quarterly, in digital format. The website, in open access, gives access to recent articles and archives to the entire scientific and professional community.en_US
dc.subjectqualité sensorielleen_US
dc.subjectnormesen_US
dc.subjectcommerceen_US
dc.titleMeat quality for a sustainable future – making data findable, accessible, interoperable and reusableen_US
dc.title.alternativeQualité de la viande pour un avenir durable - Qualité sensorielle, normes et solutions innovantes pour le commerceen_US
dc.typeArticleen_US

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