Impact of pre-mortem factors on meat quality / / Gen Kaneko.

• VerfasserIn: Kaneko, Gen,
• Place / Publishing House: Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, [2022]; ©2022
• Year of Publication: 2022
• Language: English
• Physical Description: 1 online resource (172 pages)

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.

Table of Contents

About the Editor -- Impact of Pre-Mortem Factors on Meat Quality: An Update -- Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits -- Diet and Genetics Influence Beef Cattle Performance and Meat Quality Characteristics -- Dietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial Characteristics -- Combined Effect of Dietary Protein, Ractopamine, and Immunocastration on Boar Taint Compounds, and Using Testicle Parameters as an Indicator of Success -- Proximate Composition, Amino Acid Profile, and Oxidative Stability of Slow-Growing Indigenous Chickens Compared with Commercial Broiler Chickens -- The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat -- Effects of Photoperiod Regime on Meat Quality, Oxidative Stability, and Metabolites of Postmortem Broiler Fillet (M. Pectoralis major) Muscles -- Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids -- Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids -- Value-Added Carp Products: Multi-Class Evaluation of Crisp Grass Carp by Machine Learning-Based Analysis of Blood Indexes.