Results 171 to 180 of about 15,278 (217)
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Animal Physiology and Meat Quality
1975Publisher Summary This chapter emphasizes the important role animal physiology plays generally in controlling the changes that occur in the postmortem conversion of muscle to meat, thereby affecting the meat supply for the human population. Research effort on animal stress susceptibility, ranging from very fundamental to very applied, has been ...
R G, Cassens +2 more
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Feeding and meat quality – a future approach
Meat Science, 2005The continuous demand for high standards of quality assurance in the meat production of today and tomorrow calls for development of new tools capable of meeting such demands. The present paper aims to re-think the traditional way of using feeding as a quality control tool in the production of meat and to introduce the potential of a nutrigenomic ...
Andersen, Henrik Jørgen +3 more
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Assuring eating quality of meat
Meat Science, 1996The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of ...
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Crossbreeding and Meat Quality in Pigs
1987A review is presented on heterosis for meat quality. The classical view, i.e. no significant heterosis, is to be revised to some extent when considering specific meat quality traits in specific crosses. Evidence is presented for two main deviations from additive inheritance of breed differences in crossing.
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Research into poultry meat quality
British Poultry Science, 20101. Research in the field of poultry meat quality has become more varied during the last 50 years. Besides meat content and microbial condition, animal welfare issues during the slaughter process, muscle morphology, physiology of meat ripening, impact of slaughter process on meat quality, sensory attributes of meat and meat processing have come into ...
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Oxidative processes in meat and meat products: Quality implications
Meat Science, 1994Lipid peroxidation is, in most instances, a free radical chain reaction that can be described in terms of initiation, propagation, branching and termination processes. With regard to lipid peroxidation, one of the most important questions concerns the source of the primary catalysts that initiate peroxidation in situ in muscle foods.
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Carcass and meat quality and innovation in fresh meat industry
Meat ScienceThe meat industry faces the challenge of meeting rising global demand while adhering to sustainability and ethical standards. This paper examines the critical role of innovative technologies in the fresh meat industry. The practical challenges of technology adoption, consistency, economic pressures, and regulatory compliance are explored.
Jørgen, Kongsro +2 more
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Consumer expectations and perceptions of meat and meat product quality
Meat Science, 1996This paper presents the determinants of perceived quality viewed by different authors. Then, it sets the factors of quality from purchase to consumption and some mechanisms of change over time. After this general presentation, the distinctive features of food and the particular place of meat and meat products among foods are underlined.
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Effects of protein posttranslational modifications on meat quality: A review
Comprehensive Reviews in Food Science and Food Safety, 2021Dequan Zhang, Chi Ren, Yuqiang Bai
exaly