Impact of pre-mortem factors on meat quality / / Gen Kaneko.
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,...
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| Place / Publishing House: | Basel : : MDPI - Multidisciplinary Digital Publishing Institute,, [2022] ©2022 |
| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 online resource (172 pages) |
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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.