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Impact of Pre-Mortem Factors on Meat Quality
Gen Kaneko (editor)
2022
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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.
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Keywords
- androstenone
- Animals & society
- antioxidative status
- aromatic amino acids
- Arthrospira platensis
- BCFA
- Biology, Life Sciences
- bovine
- broiler
- carcass
- classification model
- colostrum
- condensed tannins
- Desmanthus legumes
- DFD
- Diet
- dietary protein
- fatty acid binding protein 4
- fatty acid synthase
- Genetics
- GnRH
- goat
- growth performance
- hardness
- Hermetia illucens
- hybrid
- hydrolysable tannins
- Improvac
- insect
- lighting program
- lipid oxidation
- Mathematics & science
- meat chemical composition
- meat quality
- meat quality characteristics
- meat shelf-life
- meat spoilage
- meat standards Australia
- metabolite profiling
- methyl
- Milk
- muscle hardness
- n/a
- optimization
- Polverara breed
- Poultry
- protein oxidation
- Pseudomonas spp.
- ractopamine hydrochloride
- random forest
- rearing system
- Reference, information & interdisciplinary subjects
- replacer
- Research & information: general
- shear force
- skatole
- Social issues & processes
- Society & culture: general
- Society & Social Sciences
- Spirulina
- stearoyl-CoA desaturase
- Stress
- supplementation
- sustainable feeds
- testicles
- toughness
- TPA
- trade-off
- tropical beef cattle
- volatile compounds
- Warner-Bratzler
Links
DOI: 10.3390/books978-3-0365-2814-4Editions