Differences in code terminology and frequency of findings in meat inspection of finishing pigs in seven European countries

Author:

Alban LisORCID,Vieira-Pinto MadalenaORCID,Meemken DianaORCID,Maurer PatricORCID,Ghidini Sergio,Santos SusanaORCID,Laguna Jaime Gómez,Laukkanen-Ninios RiikkaORCID,Alvseike Ole,Langkabel Nina

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference32 articles.

1. Possible impact of the “yellow card” antimicrobial scheme on meat inspection lesions in Danish finisher pigs;Alban;Preventive Veterinary Medicine,2013

2. Surveillance for prohibited substances and environmental contaminants in pig meat – evaluating the effect of changing sampling schedule;Alban;Fleischwirtschaft,2020

3. Modernising meat inspection of pigs – a review of the Danish process from 2006-2020;Alban;Food Control,2021

4. The association between meat inspection codes, footpad lesions and thinning of broiler flocks in the Danish broiler production;Alfifi;Preventive Veterinary Medicine,2020

5. Kjøttets tilstand 2020. Statistikk, (The condition of the meat 2020. Statistics – in Norwegian);Animalia,2020

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