Sheep and goat meat processing and quality

Silva, Severiano; Teixeira, Alfredo; Guedes, Cristina M.

Publication

Sheep and goat meat processing and quality

2023Other

dc.contributor.author	Silva, Severiano
dc.contributor.author	Teixeira, Alfredo
dc.contributor.author	Guedes, Cristina M.
dc.date.accessioned	2018-04-30T11:05:17Z
dc.date.available	2018-04-30T11:05:17Z
dc.date.issued	2023
dc.description.abstract	Sheep and goat meat production includes the increased demand for grass-fed and organic meat and value-added products such as sausages, meatballs, and burgers. There has also been a growing worldwide interest in ethnic cuisine that uses sheep and goat meat. For example, Mediterranean and Middle Eastern dishes such as lamb kebabs and goat curries can be considered under this scope. There has also been greater interest in diversifying protein sources, including sheep and goat meat, as consumers seek better animal welfare and eco-friendly food choices. Several factors underpin these trends. The reasons for such trends are linked to the physicochemical, sensory, and nutritional properties and long tradition of consuming sheep and goat meat and meat products, such as consuming light carcasses of lambs and goat kids across EU Mediterranean countries, which are commercialized as quality meat brands with protected designation of origin or geographical indication provided. To evaluate and authenticate the origin and quality of sheep and goat meat and its products, non-invasive and non-destructive methods and techniques have gained relevance. These are topics that will be addressed in this Special Issue.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Silva, Severiano; Teixeira, Alfredo; Guedes, Cristina M. (2023). Sheep and goat meat processing and quality. Foods. eISSN 2304-8158. 12:10, p. 1-3	pt_PT
dc.identifier.doi	10.3390/foods12102033
dc.identifier.eissn	2304-8158
dc.identifier.uri	http://hdl.handle.net/10198/17457
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	MDPI	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Sheep meat production	pt_PT
dc.subject	Goat meat production	pt_PT
dc.subject	Meatballs	pt_PT
dc.subject	Diversifying protein sources	pt_PT
dc.title	Sheep and goat meat processing and quality	pt_PT
dc.type	other
dspace.entity.type	Publication
oaire.citation.title	Foods	pt_PT
person.familyName	Teixeira
person.givenName	Alfredo
person.identifier	958487
person.identifier.ciencia-id	2A1A-FF0C-185B
person.identifier.orcid	0000-0003-4607-4796
person.identifier.rid	G-4118-2011
person.identifier.scopus-author-id	56195849200
rcaap.rights	openAccess	pt_PT
rcaap.type	other	pt_PT
relation.isAuthorOfPublication	27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery	27cc89a2-6661-4d8d-a727-21109c04a74e