Meat Products: From Animal (Farm) to Meal (Fork)

• Autres auteurs: Holman, Benjamin (Éditeur intellectuel), Ponnampalam, Eric (Éditeur intellectuel)
• Format: Électronique Chapitre de livre
• Langue: anglais
• Publié: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Sujets: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; beef; local breeds; carcass weight; age of slaughter; SEUROP system; fatty acids; meat; lambs; feeding; discriminant analysis; agricultural practices; animal production; nutrition; human health; fatty acid profile; fat digestion and absorption; consumer guidelines; preservation; broilers; stress; welfare; corticosterone; productivity; carcass characteristics; carbohydrate source; fetal programming; maternal nutrition; meat quality; venison; feeding system; muscles; intramuscular fat; cholesterol; Holstein; imported animals; sustainability; roasted mutton; pre- and postrigor; key aroma compounds; marker; recombination and omission experiments; Merino; composite; modified atmosphere packaging; trigas; camelina; lipid oxidation; colour stability; distiller grains; antioxidants; oxidative stability; color; n/a
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

Résumé

Meat composition and quality are not independent of the effects of animal production systems. This is important-especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption.

Description matérielle

1 electronic resource (168 p.)

ISBN

books978-3-0365-3880-8
9783036538792
9783036538808

Accès

Open Access