Feeding and Processing Affect Meat Quality and Sensory Evaluation

Rodrigues, Sandra

http://hdl.handle.net/10198/35184

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Authors

Rodrigues, Sandra

Abstract(s)

This special issue brings together studies showing how animal feeding and processing techniques influence meat quality, from nutritional value to texture, flavor, and shelf life. The research demonstrates that natural ingredients, sustainable diets, and innovative technologies can improve the stability, safety, and sensory acceptance of meat products.