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Meat Products: From Animal (Farm) to Meal (Fork)

Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced manage...

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Format: Online
Sprog:engelsk
Udgivet: MDPI - Multidisciplinary Digital Publishing Institute 2022
Fag:
beef
local breeds
carcass weight
age of slaughter
SEUROP system
fatty acids
meat
lambs
feeding
discriminant analysis
agricultural practices
animal production
nutrition
human health
fatty acid profile
fat digestion and absorption
consumer guidelines
preservation
broilers
stress
welfare
corticosterone
productivity
carcass characteristics
carbohydrate source
fetal programming
maternal nutrition
meat quality
venison
feeding system
muscles
intramuscular fat
cholesterol
Holstein
imported animals
sustainability
roasted mutton
pre- and postrigor
key aroma compounds
marker
recombination and omission experiments
Merino
composite
modified atmosphere packaging
trigas
camelina
lipid oxidation
colour stability
distiller grains
antioxidants
oxidative stability
color
n/a
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::T Technology, Engineering, Agriculture, Industrial processes
Online adgang:ONIX_20220621_9783036538792_84
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Lignende værker: Meat Products: From Animal (Farm) to Meal (Fork)

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