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Consumers are looking for healthier foods. Animal nutrition is one of the most important environmental factors in product quality, and significantly influences meat and milk and its dairy products. So emphasis is often placed on improving quality though animal feeding. A main target in improving meat and dairy nutritional characteristics is the enhancement of lipid quality, which can be achieved by increasing the content and composition of beneficial fatty acids. Factors such as forage: concentrate ratio, dietary fat supplements, etc. have an essential effect on animal dairy and meat quality. A few studies have shown that meat and dairy from ruminants in pasture is enriched in bioactive substances of natural origin. These animals are also able to utilize increasing amounts of by-products or “unconventional” animal feedstuffs, which can improve the healthful properties of products. Epidemiological studies that find inverse associations between eating red meat and health do not distinguish between meat from livestock fed high-grain diets and livestock foraging on phytochemically rich mixtures of plants. Despite their alleged benefits, research has not elucidated linkages among plant diversity or alternative feedstuffs with potential functional properties in ruminant diets and human health. In addition, dietary manipulations favoring polyunsaturated FA incorporation in dairy and meat lipids increase the risk of lipoperoxidation, which can be efficiently prevented by use of dietary antioxidants. This book collected articles addressing optimal dietary composition for ruminant production to improve the quality of meat and dairy.

fatty acid profile --- mineral profile --- CLA --- milk yield --- circular economy --- concentrate --- silage --- modified atmosphere --- vacuum --- texture --- fatty acids --- water holding capacity --- consumer acceptability --- pecorino cheese --- pasture --- management system --- fatty acids profile --- sensory properties --- consumer liking --- grass silage --- zero-grazing --- grazing --- milk --- antioxidants --- organic beef --- ageing --- tenderisation speed --- meat quality --- sarcomere --- goat cheese --- odour --- raw milk --- volatile compounds --- antioxidant capacity --- dairy product quality --- n-3 and n-6 fatty acids --- retinol --- Roja Mallorquina sheep --- tocopherol --- total phenolic compounds --- n/a

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Forages through New England's most famous foods for the truth behind the region's culinary mythsMeg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution-while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region. The Truth about Baked Beans explores New England's culinary myths and reality through some of the region's most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England-the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how "New England food" actually came to be.

Wisconsin. --- Turkey. --- Terroir. --- Salmon. --- Refrigeration. --- Pumpkins. --- Pineapple cheese. --- Pies. --- Oysters. --- Native Americans. --- Milk. --- Massasoit. --- Maple Syrup. --- Johnny Appleseed. --- Hobbamock. --- Herring. --- Goat cheese. --- Fluff. --- Fishing. --- Extinction. --- Dairy. --- Culinary history;Connecticut;Massachusetts;New Hampshire;Rhode Island;Vermont;Immigrants;Industrialized food;Portuguese;Irish;Italian;French Canadian;Lowell Massachusetts;tenements;baked beans;molasses;colonists;sugar;beans;Wampanoag;sugar consumption;triangle trade;Boston Cooking School;Ellen Swallow Richards;Boiled Dinner;Urbanization;Colonial Revival;Immigration;Home economics;Corn;Cornmeal;Flint corn;Baking;Leavening;Cornbread;Agriculture;Potato famine;Lobster. --- Cranberries. --- Cod. --- Clams. --- Cheese. --- Cheddar. --- Canning. --- Apples. --- Apple cider. --- Agriculture. --- Baking. --- Boiled Dinner. --- Boston Cooking School. --- Colonial Revival. --- Connecticut. --- Corn. --- Cornbread. --- Cornmeal. --- Culinary history. --- Ellen Swallow Richards. --- Flint corn. --- French Canadian. --- Home economics. --- Immigrants. --- Immigration. --- Industrialized food. --- Irish. --- Italian. --- Leavening. --- Lobster. --- Lowell Massachusetts. --- Massachusetts. --- New Hampshire. --- Portuguese. --- Potato famine. --- Rhode Island. --- Urbanization. --- Vermont. --- Wampanoag. --- baked beans. --- beans. --- colonists. --- molasses. --- sugar consumption. --- sugar. --- tenements. --- triangle trade.