Carcass and Meat Quality in Ruminants
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| Autore: |
Ripoll Guillermo
|
| Titolo: |
Carcass and Meat Quality in Ruminants
|
| Pubblicazione: | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica: | 1 electronic resource (174 p.) |
| Soggetto topico: | Research & information: general |
| Biology, life sciences | |
| Technology, engineering, agriculture | |
| Soggetto non controllato: | 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 | |
| Persona (resp. second.): | PaneaBegoña |
| RipollGuillermo | |
| Sommario/riassunto: | 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. |
| Titolo autorizzato: | Carcass and Meat Quality in Ruminants |
| ISBN: | 3-0365-5981-7 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910639992103321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |