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Autor:
Mikkel Engbo Jørgensen, Marchen S. Hviid, Anders Lindbjerg Dahl, Rasmus Larsen, Anders Boesen Lindbo Larsen
Publikováno v:
Meat science. 96(1)
Meat traceability is important for linking process and quality parameters from the individual meat cuts back to the production data from the farmer that produced the animal. Current tracking systems rely on physical tagging, which is too intrusive fo