Impact of Pre-Mortem Factors on Meat Quality
Overview & Synopsis
Meat quality is associated with the chemical composition and metabolic state of skeletal muscle. This Special Issue aims to compile the recent literature with a focus on meat quality and pre-mortem factors that affect muscle metabolism. It includes nine research articles about various types of meat, as well as one review article about beef quality.
Indexed from repository: Directory of Open Access Books
(
www.doabooks.org)
Document Information
| Document Title | Impact of Pre-Mortem Factors on Meat Quality |
|---|---|
| Author / Organization | DOAB Contributor |
| Subject & Discipline | hydrolysable tannins |
| Categories | Open Access Books |
| Publication Year | 2022 |
| License / Rights | Open Access / Creative Commons |
| Resource Verification | Listed PDF (Verification Pending) |
| Original Host Website |
Directory of Open Access Books
(www.doabooks.org)
|
| File Format | application/pdf (Portable Document Format) |
| Language | EN |
| Catalog ID | DOC-177468 |
| Original Source Link | Visit Source Page on www.doabooks.org » |