Stress induces various physiological and biochemical alterations in the animal body, which
are used to assess the stress status of animals. Blood profiles, serum hormones, enzymes …

Consumer demand for quality and healthfulness has led to a higher need for quality
assurance in meat production. This requirement has increased interest in near-infrared …

This study aimed to investigate the supplemental effects of probiotic Bacillus subtilis fmbJ
(BS fmbJ) on growth performance, antioxidant capacity, and meat quality of broiler chickens …

The color of fresh pork is a crucial quality attribute that significantly influences consumer
perception and purchase decisions. This review first explores consumer expectations and …

Outlining the core principles of the subject, this introductory-level textbook covers the
production of meat, its structure and chemical composition, meat quality and hygiene, and …

Research in the area of the pale, soft and exudative (PSE) pork and poultry meat is reviewed
in this article with an emphasis on genetic, biochemical and metabolic factors contributing to …

The objectives of this review were to examine the present knowledge on:(1) the muscle fiber
characteristics of skeletal muscle,(2) the diversity of the myofibrillar protein isoforms and …

Many subjective assessment methods for fresh meat quality are still widely used in the meat
industry, making the development of an objective and non-destructive technique for …

The quality and value of the carcass in domestic meat animals are reflected in its protein and
fat content. Preadipocytes and adipocytes are important in establishing the overall fatness of …

Abstract Crossbred pigs (n= 192) from Piétrain× Large White sires mated to Landrace×
Large White dams, with a mean BW of 75±1.3 kg, were used to investigate the effects of …