Meat Products: From Animal (Farm) to Meal (Fork)
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| Autore: |
Holman Benjamin
|
| Titolo: |
Meat Products: From Animal (Farm) to Meal (Fork)
|
| Pubblicazione: | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica: | 1 online resource (168 p.) |
| Soggetto topico: | Biology, life sciences |
| Research and information: general | |
| Technology, Engineering, Agriculture, Industrial processes | |
| Soggetto non controllato: | age of slaughter |
| agricultural practices | |
| animal production | |
| antioxidants | |
| beef | |
| broilers | |
| camelina | |
| carbohydrate source | |
| carcass characteristics | |
| carcass weight | |
| cholesterol | |
| color | |
| colour stability | |
| composite | |
| consumer guidelines | |
| corticosterone | |
| discriminant analysis | |
| distiller grains | |
| fat digestion and absorption | |
| fatty acid profile | |
| fatty acids | |
| feeding | |
| feeding system | |
| fetal programming | |
| Holstein | |
| human health | |
| imported animals | |
| intramuscular fat | |
| key aroma compounds | |
| lambs | |
| lipid oxidation | |
| local breeds | |
| marker | |
| maternal nutrition | |
| meat | |
| meat quality | |
| Merino | |
| modified atmosphere packaging | |
| muscles | |
| n/a | |
| nutrition | |
| oxidative stability | |
| pre- and postrigor | |
| preservation | |
| productivity | |
| recombination and omission experiments | |
| roasted mutton | |
| SEUROP system | |
| stress | |
| sustainability | |
| trigas | |
| venison | |
| welfare | |
| Persona (resp. second.): | PonnampalamEric |
| HolmanBenjamin | |
| Sommario/riassunto: | Meat 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. |
| Altri titoli varianti: | Meat Products |
| Titolo autorizzato: | Meat Products: From Animal (Farm) to Meal (Fork) |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910576882003321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |