Carcass and Meat Quality in Ruminants

• Other Authors: Ripoll, Guillermo (Editor), Panea, Begoña (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: 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
• Online Access: 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 both pre- and post-mortem factors. For this Special Issue, we included studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also collected manuscripts on carcass development, quality, and valorization. We are interested in applied research and the interaction between pre- and post-mortem factors, e.g., nutrition and preservation methods for improving the quality and conservation of a carcass and meat, and methods for assessing carcass quality (ultrasound, image analysis, etc.). However, manuscripts related to the extrinsic characteristics (origin, quality labels, price, etc.) of a carcass or meat do not fall into the scope of this Special Issue.