Sustainable meat production
Аутори
Karabasil, NedjeljkoBošković, Tamara
Kilibarda, Nataša
Čobanović, Nikola
Vićić, Ivan
Dimitrijević, Mirjana
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Nowadays, we are more aware than ever that intensive livestock and meat production and
consumption have negative, sometimes detrimental effects on the environment and ani‑
mal and human health. Habitats, biodiversity and soil quality have been greatly affected
by the growth of agriculture. Good animal welfare and proper protection are essential
for producing high‑quality meat. For the past few decades, production from the poultry
and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑
riers, global meat production is still a growing sector. Therefore, there is a need for a
sustainable approach to the production of meat and meat products. The meat sector has to
transform in such a manner as to be an industry that cares for the environment, animals
and consumers.
Кључне речи:
Iivestock / Pork / Beef / Poultry / ConsumerИзвор:
Meat Technology, 2023, 64, 2, 133-135Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Karabasil, Nedjeljko AU - Bošković, Tamara AU - Kilibarda, Nataša AU - Čobanović, Nikola AU - Vićić, Ivan AU - Dimitrijević, Mirjana PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3322 AB - Nowadays, we are more aware than ever that intensive livestock and meat production and consumption have negative, sometimes detrimental effects on the environment and ani‑ mal and human health. Habitats, biodiversity and soil quality have been greatly affected by the growth of agriculture. Good animal welfare and proper protection are essential for producing high‑quality meat. For the past few decades, production from the poultry and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑ riers, global meat production is still a growing sector. Therefore, there is a need for a sustainable approach to the production of meat and meat products. The meat sector has to transform in such a manner as to be an industry that cares for the environment, animals and consumers. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Sustainable meat production VL - 64 IS - 2 SP - 133 EP - 135 DO - 10.18485/meattech.2023.64.2.23 ER -
@article{ author = "Karabasil, Nedjeljko and Bošković, Tamara and Kilibarda, Nataša and Čobanović, Nikola and Vićić, Ivan and Dimitrijević, Mirjana", year = "2023", abstract = "Nowadays, we are more aware than ever that intensive livestock and meat production and consumption have negative, sometimes detrimental effects on the environment and ani‑ mal and human health. Habitats, biodiversity and soil quality have been greatly affected by the growth of agriculture. Good animal welfare and proper protection are essential for producing high‑quality meat. For the past few decades, production from the poultry and pig sector expanded much faster than the bovine or ovine sector. Despite many bar‑ riers, global meat production is still a growing sector. Therefore, there is a need for a sustainable approach to the production of meat and meat products. The meat sector has to transform in such a manner as to be an industry that cares for the environment, animals and consumers.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Sustainable meat production", volume = "64", number = "2", pages = "133-135", doi = "10.18485/meattech.2023.64.2.23" }
Karabasil, N., Bošković, T., Kilibarda, N., Čobanović, N., Vićić, I.,& Dimitrijević, M.. (2023). Sustainable meat production. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 133-135. https://doi.org/10.18485/meattech.2023.64.2.23
Karabasil N, Bošković T, Kilibarda N, Čobanović N, Vićić I, Dimitrijević M. Sustainable meat production. in Meat Technology. 2023;64(2):133-135. doi:10.18485/meattech.2023.64.2.23 .
Karabasil, Nedjeljko, Bošković, Tamara, Kilibarda, Nataša, Čobanović, Nikola, Vićić, Ivan, Dimitrijević, Mirjana, "Sustainable meat production" in Meat Technology, 64, no. 2 (2023):133-135, https://doi.org/10.18485/meattech.2023.64.2.23 . .