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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Библиографические подробности
Корпоративные авторы: Ripoll, Guillermo, Panea, Begoña
Формат: Livro
Язык:Inglês
Опубликовано: MDPI - Multidisciplinary Digital Publishing Institute 2022
Предметы:
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
Online-ссылка:https://directory.doabooks.org/handle/20.500.12854/95873
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