Reprint
Impact of Pre-Mortem Factors on Meat Quality
Edited by
January 2022
172 pages
- ISBN 978-3-0365-2815-1 (Hardback)
- ISBN 978-3-0365-2814-4 (PDF)
This 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.