Impact of Pre-Mortem Factors on Meat Quality

doi:10.3390/books978-3-0365-2814-4

Download Url(s)

https://mdpi.com/books/pdfview/book/4823

Contributor(s)

Kaneko, Gen (editor)

Language

English

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Abstract

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.

URI

https://directory.doabooks.org/handle/20.500.12854/78732

Keywords

hydrolysable tannins; condensed tannins; meat chemical composition; meat spoilage; Pseudomonas spp.; meat shelf-life; rearing system; stress; DFD; TPA; hardness; toughness; shear force; Warner-Bratzler; diet; genetics; meat quality characteristics; tropical beef cattle; stearoyl-CoA desaturase; fatty acid binding protein 4; fatty acid synthase; Desmanthus legumes; supplementation; growth performance; antioxidative status; aromatic amino acids; broiler; lighting program; meat quality; metabolite profiling; goat; milk; BCFA; replacer; methyl; colostrum; optimization; trade-off; meat standards Australia; carcass; bovine; hybrid; lipid oxidation; Polverara breed; poultry; protein oxidation; volatile compounds; sustainable feeds; spirulina; Arthrospira platensis; insect; Hermetia illucens; muscle hardness; classification model; random forest; androstenone; dietary protein; GnRH; Improvac; ractopamine hydrochloride; skatole; testicles; n/a