LEADER 03883nam  2201033z- 450 
001 9910576882003321
005 20231214133043.0
035   $a(CKB)5720000000008355
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84506
035   $a(EXLCZ)995720000000008355
100   $a20202206d2022      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aMeat Products: From Animal (Farm) to Meal (Fork)
210   $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022
215   $a1 electronic resource (168 p.)
311   $a3-0365-3879-8 
311   $a3-0365-3880-1 
330   $aMeat 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.
517   $aMeat Products
606   $aResearch & information: general$2bicssc
606   $aBiology, life sciences$2bicssc
606   $aTechnology, engineering, agriculture$2bicssc
610   $abeef
610   $alocal breeds
610   $acarcass weight
610   $aage of slaughter
610   $aSEUROP system
610   $afatty acids
610   $ameat
610   $alambs
610   $afeeding
610   $adiscriminant analysis
610   $aagricultural practices
610   $aanimal production
610   $anutrition
610   $ahuman health
610   $afatty acid profile
610   $afat digestion and absorption
610   $aconsumer guidelines
610   $apreservation
610   $abroilers
610   $astress
610   $awelfare
610   $acorticosterone
610   $aproductivity
610   $acarcass characteristics
610   $acarbohydrate source
610   $afetal programming
610   $amaternal nutrition
610   $ameat quality
610   $avenison
610   $afeeding system
610   $amuscles
610   $aintramuscular fat
610   $acholesterol
610   $aHolstein
610   $aimported animals
610   $asustainability
610   $aroasted mutton
610   $apre- and postrigor
610   $akey aroma compounds
610   $amarker
610   $arecombination and omission experiments
610   $aMerino
610   $acomposite
610   $amodified atmosphere packaging
610   $atrigas
610   $acamelina
610   $alipid oxidation
610   $acolour stability
610   $adistiller grains
610   $aantioxidants
610   $aoxidative stability
610   $acolor
615  7$aResearch & information: general
615  7$aBiology, life sciences
615  7$aTechnology, engineering, agriculture
700   $aHolman$b Benjamin$4edt$01311972
702   $aPonnampalam$b Eric$4edt
702   $aHolman$b Benjamin$4oth
702   $aPonnampalam$b Eric$4oth
906   $aBOOK
912   $a9910576882003321
996   $aMeat Products: From Animal (Farm) to Meal (Fork)$93030639
997   $aUNINA