Feeding and Processing Affect Meat Quality and Sensory Evaluation

Rodrigues, Sandra

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

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Autores

Rodrigues, Sandra

Resumo(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.

Palavras-chave

Meat quality Animal feeding Processing technologies Sensory evaluation Sustainable diets

URI

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

Citação

Rodrigues, Sandra S. Q. (2025). Feeding and Processing Affect Meat Quality and Sensory Evaluation. Foods. ISSN 2304-8158. 14:21, p. 1-4

Editora

MDPI

DOI

10.3390/foods14213756

Coleções

CIMO - Editoriais, Cartas, Notas, Prefácios, Correções, Indexados à WoS/Scopus

Licença CC

cclicense-by-nc

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