LEADER 03863nam 2201045z- 450 001 9910639992103321 005 20231214133034.0 010 $a3-0365-5981-7 035 $a(CKB)5470000001633432 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/95873 035 $a(EXLCZ)995470000001633432 100 $a20202301d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCarcass and Meat Quality in Ruminants 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (174 p.) 311 $a3-0365-5982-5 330 $aDear 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aTechnology, engineering, agriculture$2bicssc 610 $alambs 610 $acarcass characteristics 610 $ameat quality 610 $avitamin E 610 $arosemary residue 610 $acinisara breed 610 $abeef 610 $acured meat 610 $afat 610 $afermented sausage 610 $aPisum sativum 610 $afatty acids 610 $acolour 610 $atexture 610 $asoybean 610 $acarcass fatness 610 $aimage analysis 610 $aprediction 610 $ayoung bulls 610 $agoat meat 610 $afood safety 610 $aE. coli 610 $apreharvest management 610 $apostharvest intervention 610 $abuffalo 610 $acarcass 610 $acosts 610 $ameat 610 $asupplementation 610 $arearing system 610 $atissue composition 610 $abreed 610 $alipogenesis 610 $aGPAT1 610 $aSNAP23 610 $afatty acid composition 610 $aHanwoo steer 610 $aCape Lob Ear 610 $aCape Speckled 610 $aBoer Goat 610 $ameat goat breeds 610 $ameat tenderness 610 $ameat colour 610 $acollagen 610 $achevon 610 $aOnobrychis viciifolia 610 $acondensed tannins 610 $aperformance 610 $aplasma metabolites 610 $ameat color 610 $abeef cattle 610 $aAngus bulls 610 $agrowth rate 610 $acrossbred Holstein 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aTechnology, engineering, agriculture 700 $aRipoll$b Guillermo$4edt$01299848 702 $aPanea$b Begon?a$4edt 702 $aRipoll$b Guillermo$4oth 702 $aPanea$b Begon?a$4oth 906 $aBOOK 912 $a9910639992103321 996 $aCarcass and Meat Quality in Ruminants$93025292 997 $aUNINA