Publicação
Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
| dc.contributor.author | Rodrigues, Sandra | |
| dc.contributor.author | Leite, Ana | |
| dc.contributor.author | Vasconcelos, Lia | |
| dc.contributor.author | Teixeira, Alfredo | |
| dc.date.accessioned | 2024-12-20T16:35:17Z | |
| dc.date.available | 2024-12-20T16:35:17Z | |
| dc.date.issued | 2024 | |
| dc.description.abstract | The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animals’ diet plays a crucial role in meat quality. Specific nutrients, such as proteins, vitamins, and minerals, affect meat’s texture, flavor, and juiciness. Feeds rich in omega-3 fatty acids can improve the sensorial quality of meat. Meat processing and methods such as aging, marinating, and cooking affect the texture, flavor, and juiciness, which can be evaluated by specific equipment or trained or untrained consumers. This comprehensive review investigates the relationship between animal feeding practices and meat processing techniques and their combined impact on meat quality and sensory perception. By synthesizing recent research, we explore how various feeding protocols (including diet composition and feed additives) and processing methods shape meat products’ nutritional value, texture, flavor profile, and overall consumer appeal. Understanding this nexus is crucial for optimizing meat quality while ensuring sustainability and safety in the food supply chain. | pt_PT |
| dc.description.sponsorship | Authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020); Laboratory of Carcass and Meat Quality, Agriculture School of Polytechnic Institute of Bragança “Cantinho do Alfredo”. The authors A. Teixeira and S.S.Q. Rodrigues are members of the Healthy Meat network, funded by CYTED (ref. 119RT0568). | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Rodrigues, Sandra S. Q.; Leite, Ana; Vasconcelos, Lia; Teixeira, Alfredo (2024). Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception. Foods. ISSN 2304-8158. 13:22, p. 1-21 | pt_PT |
| dc.identifier.doi | 10.3390/foods13223642 | pt_PT |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | http://hdl.handle.net/10198/30780 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation | Mountain Research Center | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Feeding | pt_PT |
| dc.subject | Processing | pt_PT |
| dc.subject | Meat quality | pt_PT |
| dc.subject | Sensory perception | pt_PT |
| dc.subject | Consumers | pt_PT |
| dc.subject | Sustainability | pt_PT |
| dc.title | Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | Mountain Research Center | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT | |
| oaire.citation.endPage | 21 | pt_PT |
| oaire.citation.issue | 22 | pt_PT |
| oaire.citation.startPage | 1 | pt_PT |
| oaire.citation.title | Foods | pt_PT |
| oaire.citation.volume | 13 | pt_PT |
| oaire.fundingStream | 6817 - DCRRNI ID | |
| person.familyName | Rodrigues | |
| person.familyName | Leite | |
| person.familyName | Vasconcelos | |
| person.familyName | Teixeira | |
| person.givenName | Sandra | |
| person.givenName | Ana | |
| person.givenName | Lia | |
| person.givenName | Alfredo | |
| person.identifier | 2638674 | |
| person.identifier | 958487 | |
| person.identifier.ciencia-id | 651F-D964-32E1 | |
| person.identifier.ciencia-id | 1C15-1046-A5B0 | |
| person.identifier.ciencia-id | 2015-35EF-B2C9 | |
| person.identifier.ciencia-id | 2A1A-FF0C-185B | |
| person.identifier.orcid | 0000-0003-3301-1729 | |
| person.identifier.orcid | 0000-0002-4480-724X | |
| person.identifier.orcid | 0009-0003-1035-5622 | |
| person.identifier.orcid | 0000-0003-4607-4796 | |
| person.identifier.rid | C-6486-2008 | |
| person.identifier.rid | G-4118-2011 | |
| person.identifier.scopus-author-id | 14048942500 | |
| person.identifier.scopus-author-id | 57224659068 | |
| person.identifier.scopus-author-id | 56195849200 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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