| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 165.78 KB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
The importance of advanced methods and technologies in the meat industry has
increased significantly in the last decade, reflecting broader trends in consumer demand
and food safety. In this way, integrating advanced methods and technologies in the meat
industry is not only meeting current challenges, but also paving the way for a more sustain-
able, efficient, and consumer-oriented future. As the industry evolves, these innovations
will be critical in addressing global food security, health, and environmental issues sup-
ported by objective and reliable data. Hence, this Special Issue brings advances in different
meat animal species and topics related to meat quality. Thus, articles were published to
assess the meat characteristics of the Portuguese Bísaro pig breed; to characterize flavor
volatiles in parts of Chinese Lueyang black chicken; the quality characteristics of the meat
from dual-purpose poultry; the impact of dietary energy and protein levels on the qual-
ity and metabolomic profile of Yunshang black goats’ meat and the degradation of the
intramuscular connective tissue with cathepsin L.
Description
Keywords
Carcass Meat quality
Citation
Silva, Severiano; Teixeira, Alfredo (2024). Advances in Methods and Technologies for Carcass and Meat Quality Evaluation. Foods. ISSN 2304-8158. 13:17, p. 1-4
Publisher
MDPI