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Feeding and Processing Affect Meat Quality and Sensory Evaluation

datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2025-12-05T11:19:10Z
dc.date.available2025-12-05T11:19:10Z
dc.date.issued2025
dc.description.abstractThis 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.eng
dc.description.sponsorshipNone.
dc.identifier.citationRodrigues, Sandra S. Q. (2025). Feeding and Processing Affect Meat Quality and Sensory Evaluation. Foods. ISSN 2304-8158. 14:21, p. 1-4
dc.identifier.doi10.3390/foods14213756
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/35184
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectMeat quality
dc.subjectAnimal feeding
dc.subjectProcessing technologies
dc.subjectSensory evaluation
dc.subjectSustainable diets
dc.titleFeeding and Processing Affect Meat Quality and Sensory Evaluationeng
dc.typeeditorial
dspace.entity.typePublication
oaire.citation.endPage4
oaire.citation.issue21
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRodrigues
person.givenNameSandra
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id14048942500
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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