Carcass Traits and Meat Quality in Cattle
Beef, which can come from both the dairy and beef sectors, is a high-quality animal product that provides essential amino acids, minerals (such as iron and zinc), and vitamins, as well as anti-inflammatory conjugated linoleic acid, that humans need. Consumers are demanding more safe, nutritious, and...
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| Format: | Online |
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| Jezik: | engleski |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Online pristup: | ONIX_20250812T110751_9783725837618_168 |
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| collection | Directory of Open Access Books |
| description | Beef, which can come from both the dairy and beef sectors, is a high-quality animal product that provides essential amino acids, minerals (such as iron and zinc), and vitamins, as well as anti-inflammatory conjugated linoleic acid, that humans need. Consumers are demanding more safe, nutritious, and palatable beef produced via sustainable and acceptable methods. Experience of flavour, tenderness and juiciness will be paramount in shaping quality experience, satisfaction, and future purchases. Beef tenderness is strongly influenced by the amount of intramuscular fat, also known as marbling, which can vary according to genetics, age, sex, and feeding. In recent years, the entire beef production chain, from rearing, fattening and slaughter to the consumer, has faced significant challenges. These challenges, whether the beef comes from either the dairy or beef sector, have involved achieving higher yield and quality while minimising environmental impact. This Special Issue is to publish original research or reviews on the genetic regulation of beef quality, various several biomarkers related to quality traits, early predictors of unambiguous beef quality, fattening with alternative feed sources of under more variable environmental conditions, and the contribution of indigenous dairy or beef cattle breeds to the beef industry. This Special Issue is recommended for anyone interested in producing and consuming higher-quality, healthier beef. |
| format | Online |
| id | doab-20.500.12854ir-165413 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1654132025-08-12T09:29:03Z Carcass Traits and Meat Quality in Cattle Holló, Gabriella Szabó, Ferenc cattle slaughter value beef quality thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues::JBFU Animals and society Beef, which can come from both the dairy and beef sectors, is a high-quality animal product that provides essential amino acids, minerals (such as iron and zinc), and vitamins, as well as anti-inflammatory conjugated linoleic acid, that humans need. Consumers are demanding more safe, nutritious, and palatable beef produced via sustainable and acceptable methods. Experience of flavour, tenderness and juiciness will be paramount in shaping quality experience, satisfaction, and future purchases. Beef tenderness is strongly influenced by the amount of intramuscular fat, also known as marbling, which can vary according to genetics, age, sex, and feeding. In recent years, the entire beef production chain, from rearing, fattening and slaughter to the consumer, has faced significant challenges. These challenges, whether the beef comes from either the dairy or beef sector, have involved achieving higher yield and quality while minimising environmental impact. This Special Issue is to publish original research or reviews on the genetic regulation of beef quality, various several biomarkers related to quality traits, early predictors of unambiguous beef quality, fattening with alternative feed sources of under more variable environmental conditions, and the contribution of indigenous dairy or beef cattle breeds to the beef industry. This Special Issue is recommended for anyone interested in producing and consuming higher-quality, healthier beef. 2025-08-12T09:29:01Z 2025-08-12T09:29:01Z 2025 book ONIX_20250812T110751_9783725837618_168 9783725837618 9783725837625 https://directory.doabooks.org/handle/20.500.12854/165413 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/10903 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-3762-5 10.3390/books978-3-7258-3762-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725837618 9783725837625 178 open access |
| spellingShingle | cattle slaughter value beef quality thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues::JBFU Animals and society Carcass Traits and Meat Quality in Cattle |
| title | Carcass Traits and Meat Quality in Cattle |
| title_full | Carcass Traits and Meat Quality in Cattle |
| title_fullStr | Carcass Traits and Meat Quality in Cattle |
| title_full_unstemmed | Carcass Traits and Meat Quality in Cattle |
| title_short | Carcass Traits and Meat Quality in Cattle |
| title_sort | carcass traits and meat quality in cattle |
| topic | cattle slaughter value beef quality thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues::JBFU Animals and society |
| topic_facet | cattle slaughter value beef quality thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues::JBFU Animals and society |
| url | ONIX_20250812T110751_9783725837618_168 |