Publicação

Feeding and Processing Affect Meat Quality and Sensory Evaluation

Detalhes bibliográficos
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.
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

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