Meat
type: Topic
type: Authority
authoritative label: Meat
marc key: 150 $aMeat
has close external authority: meat
has narrower authority: Meat cuts
has narrower authority: Water buffalo meat
has narrower authority: Mutton
has narrower authority: Canned meat
has narrower external authority: Meat--Study and teaching
has broader authority: Food of animal origin
has narrower authority: Smoked meat
has narrower external authority: Meat--Marketing
has narrower authority: Horsemeat
has narrower external authority: Meat--Periodicals
has narrower authority: Irradiated meat
has narrower authority: Dried meat
has narrower external authority: Meat--Effect of radiation on
has narrower authority: Pork
has narrower external authority: Meat--Processing
has narrower external authority: Meat--Transportation
has narrower external authority: Meat--Social aspects
has narrower authority: Cultured meat
has narrower external authority: Meat--Standards
has narrower external authority: Meat--Analysis
has narrower external authority: Meat--Nutritional aspects
has close external authority: liha
has close external authority: Meat
has narrower external authority: Meat--Grading
has narrower authority: Buffalo meat
has narrower external authority: Meat--Research
has close external authority: Viande
has narrower external authority: Meat--Storage
has narrower external authority: Meat--Economic aspects
has narrower authority: Frozen meat
has narrower external authority: Meat--Prices
has narrower authority: Precooked meat
has narrower authority: Goat meat
has narrower authority: Camel meat
has narrower authority: Rabbit meat
has narrower external authority: Meat--Identification
has narrower authority: Lamb (Meat)
has narrower external authority: Meat--Quality control
has close external authority: 肉・肉製品
has narrower external authority: Meat--Curing
has narrower external authority: Meat--Testing
has narrower external authority: Meat--Health aspects
has narrower external authority: Meat--Judging
has narrower authority: Variety meats
has narrower external authority: Meat--Composition
has narrower authority: Ape meat
has narrower authority: Beef
has narrower external authority: Meat--Law and legislation
has narrower external authority: Meat--Study and teaching (Elementary)
has close external authority: Carne
has narrower authority: Kangaroo meat
has narrower authority: Moose meat
has narrower external authority: Meat--Evaluation
has narrower authority: Venison
has narrower external authority: Meat--Purchasing
is member of MADS collection: collection LCSHAuthorizedHeadings
is member of MADS collection: collection LCSH General
is member of MADS collection: collection SubdivideGeographically
subject of: http://id.loc.gov/resources/works/14088965
subject of: http://id.loc.gov/resources/works/19554504
subject of: http://id.loc.gov/resources/works/10463006
subject of: http://id.loc.gov/resources/works/1240718
subject of: http://id.loc.gov/resources/works/16517550
subject of: http://id.loc.gov/resources/works/14722028
subject of: http://id.loc.gov/resources/works/2696709
subject of: http://id.loc.gov/resources/works/15462928
subject of: http://id.loc.gov/resources/works/10428939
subject of: http://id.loc.gov/resources/works/10245839
subject of: http://id.loc.gov/resources/works/1273118
subject of: http://id.loc.gov/resources/works/18666677
subject of: http://id.loc.gov/resources/works/10288167
subject of: http://id.loc.gov/resources/works/10367112
subject of: http://id.loc.gov/resources/works/3155188
subject of: http://id.loc.gov/resources/works/11320908

meat
type: Authority
authoritative label: meat
type: Concept

Meat cuts
type: Authority
authoritative label: Meat cuts
type: Concept

Water buffalo meat
type: Authority
authoritative label: Water buffalo meat
type: Concept

Mutton
type: Authority
authoritative label: Mutton
type: Concept

Canned meat
type: Authority
authoritative label: Canned meat
type: Concept

Meat--Study and teaching
type: Authority
authoritative label: Meat--Study and teaching
type: Concept

Food of animal origin
type: Topic
type: Authority
authoritative label: Food of animal origin
element list: TopicElement
  element value: Food of animal origin
type: Concept

Smoked meat
type: Authority
authoritative label: Smoked meat
type: Concept

Meat--Marketing
type: Authority
authoritative label: Meat--Marketing
type: Concept

Horsemeat
type: Authority
authoritative label: Horsemeat
type: Concept

Meat--Periodicals
type: Authority
authoritative label: Meat--Periodicals
type: Concept

Irradiated meat
type: Authority
authoritative label: Irradiated meat
type: Concept

Dried meat
type: Authority
authoritative label: Dried meat
type: Concept

Meat--Effect of radiation on
type: Authority
authoritative label: Meat--Effect of radiation on
type: Concept

Pork
type: Authority
authoritative label: Pork
type: Concept

Meat--Processing
type: Authority
authoritative label: Meat--Processing
type: Concept

Meat--Transportation
type: Authority
authoritative label: Meat--Transportation
type: Concept

Meat--Social aspects
type: Authority
authoritative label: Meat--Social aspects
type: Concept

Cultured meat
type: Authority
authoritative label: Cultured meat
type: Concept

Meat--Standards
type: Authority
authoritative label: Meat--Standards
type: Concept

Meat--Analysis
type: Authority
authoritative label: Meat--Analysis
type: Concept

Meat--Nutritional aspects
type: Authority
authoritative label: Meat--Nutritional aspects
type: Concept

liha
type: Authority
authoritative label: liha @fi
type: Concept

Meat
type: Authority
authoritative label: Meat
type: Concept

Meat--Grading
type: Authority
authoritative label: Meat--Grading
type: Concept

Buffalo meat
type: Authority
authoritative label: Buffalo meat
type: Concept

Meat--Research
type: Authority
authoritative label: Meat--Research
type: Concept

Viande
type: Authority
authoritative label: Viande @fr
type: Concept

Meat--Storage
type: Authority
authoritative label: Meat--Storage
type: Concept

Meat--Economic aspects
type: Authority
authoritative label: Meat--Economic aspects
type: Concept

Frozen meat
type: Authority
authoritative label: Frozen meat
type: Concept

Meat--Prices
type: Authority
authoritative label: Meat--Prices
type: Concept

Precooked meat
type: Authority
authoritative label: Precooked meat
type: Concept

Goat meat
type: Authority
authoritative label: Goat meat
type: Concept

Camel meat
type: Authority
authoritative label: Camel meat
type: Concept

Rabbit meat
type: Authority
authoritative label: Rabbit meat
type: Concept

Meat--Identification
type: Authority
authoritative label: Meat--Identification
type: Concept

Lamb (Meat)
type: Authority
authoritative label: Lamb (Meat)
type: Concept

Meat--Quality control
type: Authority
authoritative label: Meat--Quality control
type: Concept

肉・肉製品
type: Authority
authoritative label: 肉・肉製品
type: Concept

Meat--Curing
type: Authority
authoritative label: Meat--Curing
type: Concept

Meat--Testing
type: Authority
authoritative label: Meat--Testing
type: Concept

Meat--Health aspects
type: Authority
authoritative label: Meat--Health aspects
type: Concept

Meat--Judging
type: Authority
authoritative label: Meat--Judging
type: Concept

Variety meats
type: Authority
authoritative label: Variety meats
type: Concept

Meat--Composition
type: Authority
authoritative label: Meat--Composition
type: Concept

Ape meat
type: Authority
authoritative label: Ape meat
type: Concept

Beef
type: Authority
authoritative label: Beef
type: Concept

Meat--Law and legislation
type: Authority
authoritative label: Meat--Law and legislation
type: Concept

Meat--Study and teaching (Elementary)
type: Authority
authoritative label: Meat--Study and teaching (Elementary)
type: Concept

Carne
type: Authority
authoritative label: Carne @it
type: Concept

Kangaroo meat
type: Authority
authoritative label: Kangaroo meat
type: Concept

Moose meat
type: Authority
authoritative label: Moose meat
type: Concept

Meat--Evaluation
type: Authority
authoritative label: Meat--Evaluation
type: Concept

Venison
type: Authority
authoritative label: Venison
type: Concept

Carne
type: Authority
authoritative label: Carne @es
type: Concept

Meat--Purchasing
type: Authority
authoritative label: Meat--Purchasing
type: Concept

http://id.loc.gov/resources/works/14088965
type: Work
aap: Advanced technologies for meat processing

http://id.loc.gov/resources/works/19554504
type: Work
aap: Advanced technologies for meat processing

http://id.loc.gov/resources/works/10463006
type: Work
aap: Almazov, Aleksandr Mikhaĭlovich Mi︠a︡snye i rybnye tovary

http://id.loc.gov/resources/works/1240718
type: Work
aap: American Meat Institute Foundation The science of meat and meat products

http://id.loc.gov/resources/works/16517550
type: Work
aap: Applestone, Joshua The butcher's guide to well-raised meat

http://id.loc.gov/resources/works/14722028
type: Work
aap: Bechtold, Eduard, 1895- Der Fleischermeister

http://id.loc.gov/resources/works/2696709
type: Work
aap: Blegen, Elsa Innhold av endel næringsstoffer i kjøtt av storfe, sau og gris

http://id.loc.gov/resources/works/15462928
type: Work
aap: Bourette, Susan Carnivore chic

http://id.loc.gov/resources/works/10428939
type: Work
aap: Burger, Aleksandr Ivanovich, 1836. - Mi︠a︡snai︠a︡ pishcha s tochki zri︠e︡nīi︠a︡ vegetarīant︠s︡a

http://id.loc.gov/resources/works/10245839
type: Work
aap: Conference on Consumer Education on Meat, Washington, D.C., 1941 Consumer education on meat

http://id.loc.gov/resources/works/1273118
type: Work
aap: Cullen, M. O. (Max O'Rell), 1903- How to carve meat, game, and poultry

http://id.loc.gov/resources/works/18666677
type: Work
aap: Davis, Garth Proteinaholic

http://id.loc.gov/resources/works/10288167
type: Work
aap: De Vries, Arnold Paul, 1921- The elixir of life

http://id.loc.gov/resources/works/10367112
type: Work
aap: Debrot, Samuel Hygiène et production de la viande

http://id.loc.gov/resources/works/3155188
type: Work
aap: Déterville, Philippe Technologie de la viande: boucherie et charcuterie

http://id.loc.gov/resources/works/11320908
type: Work
aap: Developments in meat science

http://id.loc.gov/resources/works/10311740
type: Work
aap: Donaldson, Blake F. Strong medicine

http://id.loc.gov/resources/works/2637898
type: Work
aap: Drozdov, Nikolaĭ Sergeevich Praktischer Leitfaden durch die Biochemie des Fleisches

http://id.loc.gov/resources/works/10344482
type: Work
aap: Drury, John, 1898- Rare and well done

http://id.loc.gov/resources/works/10340742
type: Work
aap: Džinleski, Borislav G. Čuvanje i prerabotka na meso

http://id.loc.gov/resources/works/16812154
type: Work
aap: English, Todd Cooking in everyday English

http://id.loc.gov/resources/works/2667860
type: Work
aap: Evans, Travers Moncure The meat book

http://id.loc.gov/resources/works/15065964
type: Work
aap: Friend, Catherine The compassionate carnivore

http://id.loc.gov/resources/works/2167206
type: Work
aap: Grau, Reinhold, 1898- Fleisch und Fleischwaren

http://id.loc.gov/resources/works/10073275
type: Work
aap: Grindley, H. S. (Harry Sands), 1864- The artificial method for determining the ease and the rapidity of the digestion of meats

http://id.loc.gov/resources/works/15990171
type: Work
aap: Gristle

http://id.loc.gov/resources/works/11457984
type: Work
aap: Han'guk Ch'uksan Sikp'um Hakhoe chi

http://id.loc.gov/resources/works/17046520
type: Work
aap: Handbook of meat and meat processing

http://id.loc.gov/resources/works/10132415
type: Work
aap: Helser, Maurice David, 1890- Farm meats

http://id.loc.gov/resources/works/10121474
type: Work
aap: Holth, Halfdan, 1880- Fütterungsversuche an weissen mäusen mit fleischwaren verschiedener herkunft ..

http://id.loc.gov/resources/works/2221429
type: Work
aap: Housewives' attitudes to meat

http://id.loc.gov/resources/works/2680632
type: Work
aap: Karmas, Endel Fresh meat processing

http://id.loc.gov/resources/works/17784472
type: Work
aap: Kerstein, Jimmy The butcher's guide

http://id.loc.gov/resources/works/12369662
type: Work
aap: Knox, Lucy The world encyclopedia of meat, game, and poultry

http://id.loc.gov/resources/works/21473207
type: Work
aap: Korzeniowska, Małgorzata Ocena wpływu dodatku polifenoli roślinnych do produktów mięsnych, typu żywności wygodnej, na utlenianie lipidów i białek

http://id.loc.gov/resources/works/2951005
type: Work
aap: La Composition des viandes et produits carnés

http://id.loc.gov/resources/works/19549618
type: Work
aap: Lawrie, R. A. (Ralston Andrew) Lawrie's meat science

http://id.loc.gov/resources/works/280718
type: Work
aap: Lawrie, R. A. (Ralston Andrew) Meat science

http://id.loc.gov/resources/works/2841315
type: Work
aap: Lawrie, R. A. (Ralston Andrew) Meat science

http://id.loc.gov/resources/works/306444
type: Work
aap: Lawrie, R. A. (Ralston Andrew) Meat science

http://id.loc.gov/resources/works/3431124
type: Work
aap: Lawrie, R. A. (Ralston Andrew) Meat science

http://id.loc.gov/resources/works/23316833
type: Work
aap: Lawrie's meat science

http://id.loc.gov/resources/works/20113466
type: Work
aap: Le Caisne, Arthur Secrets of the butcher

http://id.loc.gov/resources/works/2752759
type: Work
aap: Levie, Albert Meat handbook

http://id.loc.gov/resources/works/326374
type: Work
aap: Lobel, Leon All about meat

http://id.loc.gov/resources/works/15385276
type: Work
aap: Lobel's meat bible

http://id.loc.gov/resources/works/1332627
type: Work
aap: Lyberg, Anna-Lisa, 1910- Kött från djupfryst till lagat

http://id.loc.gov/resources/works/1609372
type: Work
aap: Matthews, Anthony J. How to recognize meat fraud in your local supermarket ; plus, How to cut your meat budget in half

http://id.loc.gov/resources/works/19691560
type: Work
aap: Meat and meat processing

http://id.loc.gov/resources/works/21592191
type: Work
aap: Meat and meat processing

http://id.loc.gov/resources/works/10298141
type: Work
aap: Meat hygiene. Spanish. Higiene de la carne

http://id.loc.gov/resources/works/12634827
type: Work
aap: Meat science and applications

http://id.loc.gov/resources/works/2423199
type: Work
aap: Meat science, milk science, and technology

http://id.loc.gov/resources/works/2321762
type: Work
aap: Meat shopper's guide

http://id.loc.gov/resources/works/12272916
type: Work
aap: Mellinger, Nan Fleisch

http://id.loc.gov/resources/works/15848155
type: Work
aap: Milsom, Jennie The connoisseur's guide to meat

http://id.loc.gov/resources/works/10135479
type: Work
aap: Moulton, C. Robert (Charles Robert), 1884-1949 The use of meat

http://id.loc.gov/resources/works/1777025
type: Work
aap: Murphy, Margaret Deeds Meat makes the meal

http://id.loc.gov/resources/works/2387240
type: Work
aap: Muscle as food

http://id.loc.gov/resources/works/2067585
type: Work
aap: Muscle foods

http://id.loc.gov/resources/works/10208565
type: Work
aap: National Live Stock and Meat Board Questions and answers about meat

http://id.loc.gov/resources/works/17842278
type: Work
aap: Newgent, Jackie The with or without meat cookbook

http://id.loc.gov/resources/works/21467247
type: Work
aap: Nyū niku ran no kinō to riyō

http://id.loc.gov/resources/works/12200950
type: Work
aap: Plumb, Charles S. (Charles Sumner), 1860-1939 The evolution of the sirloin

http://id.loc.gov/resources/works/16452249
type: Work
aap: Price, Jessie EatingWell comfort foods made healthy

http://id.loc.gov/resources/works/2128049
type: Work
aap: Production and processing of healthy meat, poultry and fish products

http://id.loc.gov/resources/works/11848673
type: Work
aap: Ranken, Michael D. Handbook of meat product technology

http://id.loc.gov/resources/works/1523630
type: Work
aap: Reducing fat in meat animals

http://id.loc.gov/resources/works/2299407
type: Work
aap: Reggie, the Butcher, 1913- Save money buying meat, poultry, and fish

http://id.loc.gov/resources/works/1776993
type: Work
aap: Romans, John R. The meat we eat

http://id.loc.gov/resources/works/10002809
type: Work
aap: Sakurazawa, Yukikazu, 1893-1966 Satō do doku to nikushoku no gai

http://id.loc.gov/resources/works/1507321
type: Work
aap: Scharffenberg, John A. Problems with meat

http://id.loc.gov/resources/works/3226363
type: Work
aap: Scharffenberg, John A. Problems with meat

http://id.loc.gov/resources/works/15343556
type: Work
aap: Schneller, Thomas (Thomas K.) Meat

http://id.loc.gov/resources/works/10193292
type: Work
aap: Serrant, Émile Applications de chimie à lʹart militaire moderne

http://id.loc.gov/resources/works/1123264
type: Work
aap: Simoons, Frederick J. Eat not this flesh

http://id.loc.gov/resources/works/10355577
type: Work
aap: Sokolov, A. A. (Aleksandr Aleksandrovich) (Writer on Food industry) Fiziko-khimicheskie i biokhimicheskie osnovy tekhnologii mi︠a︡soproduktov

http://id.loc.gov/resources/works/324414
type: Work
aap: Solovʹev, V. I. (Vladimir Ivanovich) The ripening of meat

http://id.loc.gov/resources/works/1127338
type: Work
aap: Swatland, H. J., 1944- Structure and development of meat animals and poultry

http://id.loc.gov/resources/works/1690522
type: Work
aap: Ten lessons on meat

http://id.loc.gov/resources/works/11776912
type: Work
aap: The meat we eat

http://id.loc.gov/resources/works/2053909
type: Work
aap: The meat we eat

http://id.loc.gov/resources/works/1898856
type: Work
aap: The Meat we eat

http://id.loc.gov/resources/works/10268293
type: Work
aap: Trawiński, Alfred Mięsoznawstwo; podręcznik do użytku lekarzy weterynaryjnych, lekarzy i studentów

http://id.loc.gov/resources/works/23152679
type: Work
aap: United States. Congress. House. Committee on Claims Daniel Winslow -- sureties of. (To accompany S. Bill No. 53.) July 15, 1854

http://id.loc.gov/resources/works/23151348
type: Work
aap: United States. Congress. House. Committee on Claims Joseph Cooper. (To accompany Bill H.R. No. 318.) February 25, 1834

http://id.loc.gov/resources/works/23152850
type: Work
aap: United States. Congress. House. Committee on Indian Affairs. Dent, Vantine & Co. March 3, 1855. -- Laid upon the table and ordered to be printed

http://id.loc.gov/resources/works/23159438
type: Work
aap: United States. Congress. House. Committee on Naval Affairs. John Baldwin. March 3, 1851. Laid upon the table, and ordered to be printed

http://id.loc.gov/resources/works/23162272
type: Work
aap: United States. Congress. House. Committee on the District of Columbia To regulate the sale of kosher meat in the District of Columbia. March 19, 1926. -- Referred to the House Calendar and ordered to be printed

http://id.loc.gov/resources/works/23154802
type: Work
aap: United States. Congress. Senate. Committee on Agriculture and Forestry. Utilization of farm crops. Report of the Committee on Agriculture and Forestry, United States Senate, Eighty-second Congress, first session, pursuant to S.Res. 36 (81st Cong., 1st sess.) and S.Res. 198 and S.Res. 361 (81st Cong., 2nd sess.), resolutions authorizing an investigation relative to expanded uses of farm crops. August 1, 1951. -- Ordered to be printed

http://id.loc.gov/resources/works/23162106
type: Work
aap: United States. Congress. Senate. Committee on the District of Columbia Regulating the sale of kosher meat in the District of Columbia. April 2, 1926. -- Ordered to be printed

http://id.loc.gov/resources/works/23157463
type: Work
aap: United States. Congress. Senate. Report from the Secretary of the Treasury, in compliance with a Resolution of the Senate, showing the amount of drawback on salted provisions and pickled fish, and allowance to vessels engaged in exporting the same ; also the quantity of fish, beef, pork, and bacon, exported from 1791 to 1830. January 5, 1832. Read, and ordered to be printed

http://id.loc.gov/resources/works/1301064
type: Work
aap: United States. Consumer and Marketing Service. How to buy meat for your freezer

http://id.loc.gov/resources/works/294935
type: Work
aap: United States. Consumer and Marketing Service. How to buy meat for your freezer

http://id.loc.gov/resources/works/1127988
type: Work
aap: Varnam, A. H. Meat and meat products

http://id.loc.gov/resources/works/18522006
type: Work
aap: Venezia, Ray The everyday meat guide

http://id.loc.gov/resources/works/11787791
type: Work
aap: Warriss, P. D. Meat science

http://id.loc.gov/resources/works/15724807
type: Work
aap: Warriss, P. D. Meat science

http://id.loc.gov/resources/works/16004501
type: Work
aap: Weaver, Tara Austen The butcher and the vegetarian

http://id.loc.gov/resources/works/1697335
type: Work
aap: Ziegler, Percival Thomas The meat we eat

RecordInfo
record change date: 1986-02-11T00:00:00
record status: new
record content source: dlc

RecordInfo
record change date: 2010-06-11T16:01:52
record status: revised
record content source: dlc

Meats
type: Label

ChangeSet
subject of change: Meat
creator name: dlc
created date: 1986-02-11T00:00:00
change reason: new

ChangeSet
subject of change: Meat
creator name: dlc
created date: 2010-06-11T16:01:52
change reason: revised

first: TopicElement
  element value: Meat
rest: nil

Topic
type: Variant
variant label: Meats
element list: TopicElement
  element value: Meats

ClassNumber
code: TS1950-TS1975
assigner: dlc

ClassNumber
code: TX371-TX389
has exact external authority: TX371-TX389

ClassNumber
code: TX555-TX556
has exact external authority: TX555-TX556