Impact of Pre-Mortem Factors on Meat Quality
Material type:
ArticleLanguage: English Publication details: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022Description: 1 electronic resource (172 p.)ISBN: - books978-3-0365-2814-4
- 9783036528144
- 9783036528151
- Research & information: general
- Biology, life sciences
- Animals & society
- hydrolysable tannins
- condensed tannins
- meat chemical composition
- meat spoilage
- Pseudomonas spp
- meat shelf-life
- rearing system
- stress
- DFD
- TPA
- hardness
- toughness
- shear force
- Warner-Bratzler
- diet
- genetics
- meat quality characteristics
- tropical beef cattle
- stearoyl-CoA desaturase
- fatty acid binding protein 4
- fatty acid synthase
- Desmanthus legumes
- supplementation
- growth performance
- antioxidative status
- aromatic amino acids
- broiler
- lighting program
- meat quality
- metabolite profiling
- goat
- milk
- BCFA
- replacer
- methyl
- colostrum
- optimization
- trade-off
- meat standards Australia
- carcass
- bovine
- hybrid
- lipid oxidation
- Polverara breed
- poultry
- protein oxidation
- volatile compounds
- sustainable feeds
- spirulina
- Arthrospira platensis
- insect
- Hermetia illucens
- muscle hardness
- classification model
- random forest
- androstenone
- dietary protein
- GnRH
- Improvac
- ractopamine hydrochloride
- skatole
- testicles
- n/a
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|---|---|---|---|---|---|---|---|---|
Electronic-Books
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OPJGU Sonepat- Campus | E-Books Open Access | Available |
Open Access star Unrestricted online access
Meat quality is associated with the chemical composition and metabolic state of skeletal muscle. This Special Issue aims to compile the recent literature with a focus on meat quality and pre-mortem factors that affect muscle metabolism. It includes nine research articles about various types of meat, as well as one review article about beef quality.
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