Impact of Pre-Mortem Factors on Meat Quality

• Format: eBook
• Language: English
• Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Subjects: androstenone; Animals and society; antioxidative status; aromatic amino acids; Arthrospira platensis; BCFA; Biology, life sciences; bovine; broiler; carcass; classification model; colostrum; condensed tannins; Desmanthus legumes; DFD; diet; dietary protein; fatty acid binding protein 4; fatty acid synthase; genetics; GnRH; goat; growth performance; hardness; Hermetia illucens; hybrid; hydrolysable tannins; Improvac; insect; lighting program; lipid oxidation; Mathematics and Science; meat chemical composition; meat quality; meat quality characteristics; meat shelf-life; meat spoilage; meat standards Australia; metabolite profiling; methyl; milk; muscle hardness; n/a; optimization; Polverara breed; poultry; protein oxidation; Pseudomonas spp; ractopamine hydrochloride; random forest; rearing system; Reference, Information and Interdisciplinary subjects; replacer; Research and information: general; shear force; skatole; Social and ethical issues; Society and culture: general; Society and Social Sciences; spirulina; stearoyl-CoA desaturase; stress; supplementation; sustainable feeds; testicles; toughness; TPA; trade-off; tropical beef cattle; volatile compounds; Warner-Bratzler
• ISBN: 9783036528151; 3036528156; 3036528148; 9783036528144
• DOI: 10.3390/books978-3-0365-2814-4

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.