‘Broutards’ price evolution

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Table of contents

ABSTRACT page
LITERATURE REVIEW page
1. Introduction page
2. Beef grading systems page
2.1 Consumer Acceptability of a Quality Guarantee System page
2.2 EU Carcass Grading and Classification page
2.3 The USDA Grading System page
2.4 The Japanese Grading Scheme page
2.5 The Meat Standards Australia (MSA) Grading Scheme page
3. Livestock Systems page
3.1 Differences between French and Italian livestock practices page
3.2 Evolution of partnership between France and Italy page
3.3 ‘Broutard’ price evolution page
AIMS page
MATERIALS AND METHODS page
1. Ontologies strategy page
2. Data collection protocol page
3. Statistical Analysis page
RESULTS AND DISCUSSIONS page
1. Ontology page
2. Result and discussion from Statistical Analysis page
2.1 Data from ‘Institut National de la Recherche Agronomique’ page
2.2 Data from Beauvallet and Plainemaison page
2.3 Data from Azove page
CONCLUSIONS page
REFERENCES page