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

• Andere auteurs: Holman, Benjamin (Redacteur), Ponnampalam, Eric (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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 manage...