Effects of fatty acids on meat quality: a review
JD Wood, RI Richardson, GR Nute, AV Fisher… - Meat science, 2004 - Elsevier
Interest in meat fatty acid composition stems mainly from the need to find ways to produce
healthier meat, ie with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a …
healthier meat, ie with a higher ratio of polyunsaturated (PUFA) to saturated fatty acids and a …
Causes and contributing factors to “dark cutting” meat: Current trends and future directions: A review
EN Ponnampalam, DL Hopkins, H Bruce… - … Reviews in Food …, 2017 - Wiley Online Library
Dark cutting in beef and sheep meat has been the subject of extensive research with
numerous associations established between it and various production practices. Despite …
numerous associations established between it and various production practices. Despite …
Sustainability of pasture-based livestock farming systems in the European Mediterranean context: Synergies and trade-offs
The sustainability of livestock farming systems (LFS) in relation to global concerns about
climate change, population dynamics and the quality of the agro-ecosystem services that are …
climate change, population dynamics and the quality of the agro-ecosystem services that are …
Some biochemical aspects pertaining to beef eating quality and consumer health: A review
The objective of the current review is to highlight biochemical processes and products, from
slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat …
slaughter to the time of beef consumption, that relate to response to stress at slaughter, meat …
Effect of grass or concentrate feeding systems on lamb carcass and meat quality
A Priolo, D Micol, J Agabriel, S Prache, E Dransfield - Meat science, 2002 - Elsevier
Thirty-two male Ile de France lambs were divided into four equal groups at age 37 days. Two
groups were allowed to graze a natural pasture in France each at a different growth rate …
groups were allowed to graze a natural pasture in France each at a different growth rate …
The effects of dietary consumption of plants secondary compounds on small ruminants' products quality
V Vasta, G Luciano - Small Ruminant Research, 2011 - Elsevier
Worldwide policies are encouraging the use of natural rangelands and low input feeding
resources for livestock farming. Most of the low input feed contain secondary compounds …
resources for livestock farming. Most of the low input feed contain secondary compounds …
[HTML][HTML] Sustainable sheep production and consumer preference trends: Compatibilities, contradictions, and unresolved dilemmas
F Montossi, M Font-i-Furnols, M Del Campo… - Meat science, 2013 - Elsevier
There are increasing concerns of society towards the consumption of animal products which
have been produced and transformed in a sustainable manner. This trend influences …
have been produced and transformed in a sustainable manner. This trend influences …
Alternative feed resources and their effects on the quality of meat and milk from small ruminants
The present paper reviews the quality of meat and milk from sheep and goats offered
alternative feeds as a replacement for concentrates. Legume seeds and pods, shrubs, local …
alternative feeds as a replacement for concentrates. Legume seeds and pods, shrubs, local …
The development of aromas in ruminant meat
This review provides an update on our understanding of the chemical reactions (lipid
oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the …
oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the …
Sheepmeat flavor and the effect of different feeding systems: A review
Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins
lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity …
lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity …