Advances in Methods and Technologies for Carcass and Meat Quality Evaluation

• Autor(es): Silva, Severiano ; Teixeira, Alfredo
• Data: 2024
• Identificador Persistente: http://hdl.handle.net/10198/30435
• Origem: Biblioteca Digital do IPB
• Assunto(s): Carcass; Meat quality
• Tipo de Documento: Outro
• Idioma: Inglês
• Contribuidor(es): Biblioteca Digital do IPB

Descrição

The importance of advanced methods and technologies in the meat industry has increased significantly in the last decade, reflecting broader trends in consumer demand and food safety. In this way, integrating advanced methods and technologies in the meat industry is not only meeting current challenges, but also paving the way for a more sustain- able, efficient, and consumer-oriented future. As the industry evolves, these innovations will be critical in addressing global food security, health, and environmental issues sup- ported by objective and reliable data. Hence, this Special Issue brings advances in different meat animal species and topics related to meat quality. Thus, articles were published to assess the meat characteristics of the Portuguese Bísaro pig breed; to characterize flavor volatiles in parts of Chinese Lueyang black chicken; the quality characteristics of the meat from dual-purpose poultry; the impact of dietary energy and protein levels on the qual- ity and metabolomic profile of Yunshang black goats’ meat and the degradation of the intramuscular connective tissue with cathepsin L.