Specificity in the processing of Macedonian lamb meat to the member states of the European Union and third countries

Joshevska, Elena and Rakipi-Spahija, Belkize and Stojanovski, Mitre and Tomovska, Julijana and Bojkovska, Katerina and Dimitrovska, Gordana (2014) Specificity in the processing of Macedonian lamb meat to the member states of the European Union and third countries. International Journal of Innovative Science, Engineering & Technology,, 1 (10). pp. 457-461. ISSN 2348 – 7968

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Abstract

Republic of Macedonia is known ground lamb producer and exporter in the Member State of the European Union and in other countries. As a result, the production of lamb meat has specificity in the processing of lambs at slaughter. Specifications are the results of legislation that prescribes the E.U and each Member State of the Union has its own legislation on production and trade in meat. Traditional most largest importer of our lamb is Italy, imported lamb without head, liver, lungs and heart with an average carcass weight of 8 to 11 kg, while Greece’s second lamb meat imports with head, liver, lungs and heart with carcass weight more than 9.00 kg. Lambs that are exported to the Former Yugolsav Republics (Serbia, Croatia, Montenegro and Bosnia and Herzegovina) are exported with head, liver, lungs and heart, with different carcass weight. Keywords: Lamb, Slaughtering, Carcass weight, European Union.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Elenna Josevska
Date Deposited: 08 Apr 2020 10:13
Last Modified: 16 Apr 2020 20:07
URI: http://eprints.uklo.edu.mk/id/eprint/4901

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