This paper reviews current knowledge about factors of importance for pork quality with
special emphasis on technological quality attributes. It is evident that production and …

The water holding capacity of meat products is a very important quality attribute which has
an influence on product yield, which in turn has economic implications, but is also important …

Chinese indigenous pig breeds have higher intramuscular fat content (IMF) and better meat
quality than Western commercial pigs. The differential metabolites and lipids in the skeletal …

A number of technologies that increase feed efficiency and lean tissue deposition while
decreasing fat deposition have been developed in an effort to improve profitability of animal …

Changes at consumer level, as well as an image decline of the meat sector, resulted in
considerable decreases of fresh meat consumption. Consumer orientation is considered as …

The potential eating quality of beef is set by the intrinsic structural and compositional
characteristics of muscle. However, the extrinsic factors that prevail during the production of …

Much research has been conducted and published about metabolic modifiers that increase
growth rate, improve feed efficiency, increase carcass leanness, and decrease carcass …

Adrenergic activation and hormone release preslaughter is an inevitable outcome of the
systems used to move cattle to slaughter. The aim of this experiment was to investigate the …

The rapidly expanding body of information concerning swine nutritional impacts on pork
quality was reviewed. Energy is required to support muscle growth, but excess energy intake …

This review focuses on recent developments in the field of muscle biology that reflect on the
problem of toughness in beef. Meat science has shown that post-mortem processing can …