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Carcass and Meat Quality in Ruminants
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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 both pre- and post-mortem factors. For this Special Issue, we included studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also collected manuscripts on carcass development, quality, and valorization. We are interested in applied research and the interaction between pre- and post-mortem factors, e.g., nutrition and preservation methods for improving the quality and conservation of a carcass and meat, and methods for assessing carcass quality (ultrasound, image analysis, etc.). However, manuscripts related to the extrinsic characteristics (origin, quality labels, price, etc.) of a carcass or meat do not fall into the scope of this Special Issue.
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Keywords
- Angus bulls
- beef
- Beef cattle
- Biology, Life Sciences
- Boer Goat
- breed
- buffalo
- Cape Lob Ear
- Cape Speckled
- carcass
- carcass characteristics
- carcass fatness
- chevon
- cinisara breed
- collagen
- Colour
- condensed tannins
- Costs
- crossbred Holstein
- cured meat
- E. coli
- Fat
- fatty acid composition
- Fatty acids
- fermented sausage
- food safety
- goat meat
- GPAT1
- growth rate
- Hanwoo steer
- Image analysis
- lambs
- lipogenesis
- Mathematics & science
- Meat
- meat color
- meat colour
- meat goat breeds
- meat quality
- meat tenderness
- n/a
- Onobrychis viciifolia
- Performance
- Pisum sativum
- plasma metabolites
- postharvest intervention
- prediction
- preharvest management
- rearing system
- Reference, information & interdisciplinary subjects
- Research & information: general
- rosemary residue
- SNAP23
- soybean
- supplementation
- Technology, engineering, agriculture
- Texture
- tissue composition
- Vitamin E
- young bulls
Links
DOI: 10.3390/books978-3-0365-5981-0Editions