Reprint
Impact of Pre-Mortem Factors on Meat Quality
Edited by
January 2022
172 pages
- ISBN978-3-0365-2815-1 (Hardback)
- ISBN978-3-0365-2814-4 (PDF)
This book is a reprint of the Special Issue Impact of Pre-Mortem Factors on Meat Quality that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
Meat quality is associated with the chemical composition and metabolic state of skeletal muscle. This Special Issue aims to compile the recent literature with a focus on meat quality and pre-mortem factors that affect muscle metabolism. It includes nine research articles about various types of meat, as well as one review article about beef quality.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
hydrolysable tannins; condensed tannins; meat chemical composition; meat spoilage; Pseudomonas spp.; meat shelf-life; rearing system; stress; DFD; TPA; hardness; toughness; shear force; Warner-Bratzler; diet; genetics; meat quality characteristics; tropical beef cattle; stearoyl-CoA desaturase; fatty acid binding protein 4; fatty acid synthase; Desmanthus legumes; supplementation; growth performance; antioxidative status; aromatic amino acids; broiler; lighting program; meat quality; metabolite profiling; goat; milk; BCFA; replacer; methyl; colostrum; optimization; meat quality; trade-off; meat standards Australia; carcass; bovine; hybrid; meat quality; lipid oxidation; Polverara breed; poultry; protein oxidation; volatile compounds; sustainable feeds; spirulina; Arthrospira platensis; insect; Hermetia illucens; meat quality; muscle hardness; classification model; random forest; androstenone; dietary protein; GnRH; Improvac; ractopamine hydrochloride; skatole; testicles; n/a