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dc.contributor.editorHolman, Benjamin
dc.contributor.editorPonnampalam, Eric
dc.date.accessioned2022-06-21T08:39:07Z
dc.date.available2022-06-21T08:39:07Z
dc.date.issued2022
dc.identifierONIX_20220621_9783036538792_84
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/84506
dc.description.abstractMeat 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 management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture
dc.subject.otherbeef
dc.subject.otherlocal breeds
dc.subject.othercarcass weight
dc.subject.otherage of slaughter
dc.subject.otherSEUROP system
dc.subject.otherfatty acids
dc.subject.othermeat
dc.subject.otherlambs
dc.subject.otherfeeding
dc.subject.otherdiscriminant analysis
dc.subject.otheragricultural practices
dc.subject.otheranimal production
dc.subject.othernutrition
dc.subject.otherhuman health
dc.subject.otherfatty acid profile
dc.subject.otherfat digestion and absorption
dc.subject.otherconsumer guidelines
dc.subject.otherpreservation
dc.subject.otherbroilers
dc.subject.otherstress
dc.subject.otherwelfare
dc.subject.othercorticosterone
dc.subject.otherproductivity
dc.subject.othercarcass characteristics
dc.subject.othercarbohydrate source
dc.subject.otherfetal programming
dc.subject.othermaternal nutrition
dc.subject.othermeat quality
dc.subject.othervenison
dc.subject.otherfeeding system
dc.subject.othermuscles
dc.subject.otherintramuscular fat
dc.subject.othercholesterol
dc.subject.otherHolstein
dc.subject.otherimported animals
dc.subject.othersustainability
dc.subject.otherroasted mutton
dc.subject.otherpre- and postrigor
dc.subject.otherkey aroma compounds
dc.subject.othermarker
dc.subject.otherrecombination and omission experiments
dc.subject.otherMerino
dc.subject.othercomposite
dc.subject.othermodified atmosphere packaging
dc.subject.othertrigas
dc.subject.othercamelina
dc.subject.otherlipid oxidation
dc.subject.othercolour stability
dc.subject.otherdistiller grains
dc.subject.otherantioxidants
dc.subject.otheroxidative stability
dc.subject.othercolor
dc.subject.othern/a
dc.titleMeat Products: From Animal (Farm) to Meal (Fork)
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-3880-8
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036538792
oapen.relation.isbn9783036538808
oapen.pages168
oapen.place.publicationBasel


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