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Carcass and Meat Quality in Ruminants

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...

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共著者:	Ripoll, Guillermo, Panea, Begoña
フォーマット:	Livro
言語:	Inglês
出版事項:	MDPI - Multidisciplinary Digital Publishing Institute 2022
主題:	bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences bic Book Industry Communication::T 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
オンライン･アクセス:	https://directory.doabooks.org/handle/20.500.12854/95873
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Carcass and Meat Quality in Ruminants

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