Carcass and Meat Quality in Ruminants

• Autres auteurs: Ripoll, Guillermo (Éditeur intellectuel), Panea, Begoña (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; lambs; carcass characteristics; meat quality; vitamin E; rosemary residue; cinisara breed; beef; cured meat; fat; fermented sausage; Pisum sativum; fatty acids; colour; texture; soybean; carcass fatness; image analysis; prediction; young bulls; goat meat; food safety; E. coli; preharvest management; postharvest intervention; buffalo; carcass; costs; meat; supplementation; rearing system; tissue composition; breed; lipogenesis; GPAT1; SNAP23; fatty acid composition; Hanwoo steer; Cape Lob Ear; Cape Speckled; Boer Goat; meat goat breeds; meat tenderness; meat colour; collagen; chevon; Onobrychis viciifolia; condensed tannins; performance; plasma metabolites; meat color; beef cattle; Angus bulls; growth rate; crossbred Holstein; n/a
• Accès en ligne: DOAB: download the publication; DOAB: description of the publication

Dear Colleagues, Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture. Food quality is a complex term that includes, in addition to safety, such intrinsic characteristics as appearance, color, texture, and flavor, which are modified by...