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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Detalles Bibliográficos
Otros Autores:	Holman, Benjamin (Editor), Ponnampalam, Eric (Otro)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:	Research & information: general Biology, life sciences Technology, engineering, agriculture 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
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009666917206719