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Impact of Pre-Mortem Factors on Meat Quality

dc.contributor.editorKaneko, Gen
dc.date.accessioned2022-02-24T10:34:33Z
dc.date.available2022-02-24T10:34:33Z
dc.date.issued2022
dc.identifierONIX_20220224_9783036528144_30
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/78732
dc.description.abstractMeat 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.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBF Social and ethical issues::JBFU Animals and societyen_US
dc.subject.otherhydrolysable tannins
dc.subject.othercondensed tannins
dc.subject.othermeat chemical composition
dc.subject.othermeat spoilage
dc.subject.otherPseudomonas spp.
dc.subject.othermeat shelf-life
dc.subject.otherrearing system
dc.subject.otherstress
dc.subject.otherDFD
dc.subject.otherTPA
dc.subject.otherhardness
dc.subject.othertoughness
dc.subject.othershear force
dc.subject.otherWarner-Bratzler
dc.subject.otherdiet
dc.subject.othergenetics
dc.subject.othermeat quality characteristics
dc.subject.othertropical beef cattle
dc.subject.otherstearoyl-CoA desaturase
dc.subject.otherfatty acid binding protein 4
dc.subject.otherfatty acid synthase
dc.subject.otherDesmanthus legumes
dc.subject.othersupplementation
dc.subject.othergrowth performance
dc.subject.otherantioxidative status
dc.subject.otheraromatic amino acids
dc.subject.otherbroiler
dc.subject.otherlighting program
dc.subject.othermeat quality
dc.subject.othermetabolite profiling
dc.subject.othergoat
dc.subject.othermilk
dc.subject.otherBCFA
dc.subject.otherreplacer
dc.subject.othermethyl
dc.subject.othercolostrum
dc.subject.otheroptimization
dc.subject.othertrade-off
dc.subject.othermeat standards Australia
dc.subject.othercarcass
dc.subject.otherbovine
dc.subject.otherhybrid
dc.subject.otherlipid oxidation
dc.subject.otherPolverara breed
dc.subject.otherpoultry
dc.subject.otherprotein oxidation
dc.subject.othervolatile compounds
dc.subject.othersustainable feeds
dc.subject.otherspirulina
dc.subject.otherArthrospira platensis
dc.subject.otherinsect
dc.subject.otherHermetia illucens
dc.subject.othermuscle hardness
dc.subject.otherclassification model
dc.subject.otherrandom forest
dc.subject.otherandrostenone
dc.subject.otherdietary protein
dc.subject.otherGnRH
dc.subject.otherImprovac
dc.subject.otherractopamine hydrochloride
dc.subject.otherskatole
dc.subject.othertesticles
dc.subject.othern/a
dc.titleImpact of Pre-Mortem Factors on Meat Quality
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-2814-4
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036528144
oapen.relation.isbn9783036528151
oapen.pages172
oapen.place.publicationBasel


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