Current Industry

 

Slater, R. (2010). Beef + lamb Zealand reference guide. Retrieved from http://www.beeflambnz.co.nz/resources/Reference_Guide.pdf

 

Statistics New Zealand. (n.d.). New Zealand is home to 3 million people and 60 million sheep. Retrieved from http://www.stats.govt.nz/browse_for_stats/population/mythbusters/3million-people-60million-sheep.aspx

 

Background Information

 

Meat in Focus. (n.d.). Meat in focus: A closer look at a key in New Zealand industry. Retrieved from http://www.mia.co.nz/docs/Meat%20Industry%20profile%20-%20Final%20version%20-%20November%202009.pdf

Statistics New Zealand. (n.d.). New Zealand is home to 3 million people and 60 million sheep. Retrieved from http://www.stats.govt.nz/browse_for_stats/population/mythbusters/3million-people-60million-sheep.aspx

 

Current Market

- Mike Meng -

 

Ministry for Primary Industries. (2005). Quality at every step. Retrieved from http://www.mia.co.nz/docs/publications/mia_chilled_lamb_f_web.pdf

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Morris, S. T. (2013). Sheep and beef cattle production systems. Retrieved from https://www.landcareresearch.co.nz/__data/assets/pdf_file/0020/77033/1_5_Morris.pdf

 

New Zealand Meat Classification Authority. (2004). New Zealand meat: Guide to lamb and mutton carcass classification. Retrieved from http://www.interest.co.nz/files/rural/lambgrade.pdf

 

Slater, R. (2010). Beef + lamb Zealand reference guide. Retrieved from http://www.beeflambnz.co.nz/resources/Reference_Guide.pdf

 

Current products and nutrients

- Shu Sin Chong - 

 

Beef + Lamb New Zealand. (2010). Beef + lamb New Zealand reference guide. Retrieved from http://www.beeflambnz.co.nz/resources/Reference_Guide.pdf

 

Beef + Lamb New Zealand. (2013). Dietary fat: Red meat’s contribution. Retrieved from http://www.beeflambnz.co.nz/resources/Dietary_Fat.pdf

 

Beef + Lamb New Zealand. (n.d.). Good Nutrients. Retrieved from http://www.beeflambnz.co.nz/index.pl?page=good_nutrition&m=101

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Bester, M. & Schönfeldt, H. (2015). The nutrient content of lamb and mutton organ meat. Retrieved from http://www.ifdc2015.com/conf/ppt/4.%20Hettie%20Schonfeldt%20S-4.pdf

 

Mosquera, D. (2013). Hardening of the arteries (Atherosclerosis). Retrieved from http://www.vascular.co.nz/hardening_of_the_arteries.htm

New Zealand Meat Classification Authority. (2004). New Zealand meat: Guide to lamb and mutton carcass classification. Retrieved from http://www.interest.co.nz/files/rural/lambgrade.pdf

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Standards and Food Safety
- Joshua Cooke -

 

Beef + Lamb NZ. (2016). Analyse New Zealand meat exports. Retrieved from http://portal.beeflambnz.com/tools/export-tool

Lamb description and identification requirements - options paper. (2005). Retrieved from http://agriculture.vic.gov.au/__data/assets/pdf_file/0011/228287/Options-paper-for-lamb-branding-V7-070909.pdf

FAO.(1990). Manual on simople methods of meat preservation. Retrieved from http://www.fao.org/docrep/003/x6932e/X6932E00.htm#TOC

 

Wastage

- Cass Yang - 

 

Banks, C.J. (1994). Anaerobic digestion of solid and high nitrogen content fractions of slaughterhouse wastes. Environmentally Responsible Food Processing, AlChE Symp. Ser. 90, 48–55.

 

Braber, K. (1995). Anaerobic digestion of municipal solid waste: a modern waste disposal option on the verge of breakthrough. Biomass Bioenergy 9, 365–376

 

Gerpen, J. V. (2014). Animal Fats for Biodiesel Production. Idaho: Department of Biological and Agricultural Engineering, National Biodiesel Education Program, University of Idaho.

 

Ritter, W.F. Chinside, A.E.M. (1995). Impact of dead bird disposal pits on groundwater quality on the Delmarva Peninsula. Bioresour. Technol. 53, 105–111.

 

Salminen, E. (2001). Anaerobic digestion of organic solid poultry slaughterhouse waste – a review. Finland: Elsevier.

 

Savell, J. W. (1988). Designing Foods: Animal Product Options in the Marketplace. Washington : National Academies Press (US).

 

Senesi, N. (1989). Composted materials as organic fertilizers. Sci. Total Environ. 81/82, 521–542.

 

Slater, R. (2010). Beef + Lamb New Zealand Reference Guide. Auckland: Beef + Lamb New Zealand Inc

 

Technical Information W5e. (2001). Anaerobic treatment of slaughterhouse waste and wastewater. Frankfurt, Germany.

USAD. (2016). National Nutrient Database for Standard Reference. Unite

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SIPOC Diagram

 

Yeung, S. M. C. (2009). Using six sigma - SIPOC for customer satisfaction. http://www.inderscienceonline.com/doi/abs/10.1504/IJSSCA.2009.029912

 

Rasmusson, D. (2006). SIPOC picture book: A visual guide to SIPOC/DMAIC relationship.  Retrieved from https://books.google.co.nz/books/about/SIPOC_Picture_Book.html?id=0JDhn1Q_GPkC&redir_esc=y

 

Process Flow Diagram

 

Barker, J. (2015). Operational Code: Slaughter and Dressing . Wellington : Ministry for Primary Industries.

 

New Zealand Food Safety Authority(NZFSA). (2004). Generic RMP: slaughter, dressing, cooling and boning of sheep. Retrieve from http://www.foodsafety.govt.nz/elibrary/industry/slaughter-dressing-cooling-generic-rmp-models/generic-rmp-sheep-04.pdf

Slater, R. (2010). New Zealand Beef and Lamb . Auckland: Beef + Lamb New Zealand .

 

Toldra, F. (2010). Handbook of meat processing. Retrieved from https://books.google.co.nz/books?id=VYXRl4LTHqwC&pg=PA405&lpg=PA405&dq=process+flow+diagram+lamb+boning&source=bl&ots=B0POu99J3P&sig=FJlKN2OneofnDhkliTB0tdbR3Y4&hl=en&sa=X&ved=0ahUKEwjjkfDOs6POAhWJGJQKHdHtB1sQ6AEISzAI#v=onepage&q=process%20flow%20diagram%20lamb%20boning&f=false