Publicação
Feeding and Processing Affect Meat Quality and Sensory Evaluation
| Resumo: | 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. |
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| Autores principais: | Rodrigues, Sandra |
| Assunto: | Meat quality Animal feeding Processing technologies Sensory evaluation Sustainable diets |
| Ano: | 2025 |
| País: | Portugal |
| Tipo de documento: | editorial |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | 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. |
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