TY - BOOK ID - 113601498 TI - Carcass and Meat Quality in Ruminants AU - Ripoll, Guillermo AU - Panea, BegonĚa PY - 2022 SN - 3036559817 3036559825 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Technology, engineering, agriculture KW - lambs KW - carcass characteristics KW - meat quality KW - vitamin E KW - rosemary residue KW - cinisara breed KW - beef KW - cured meat KW - fat KW - fermented sausage KW - Pisum sativum KW - fatty acids KW - colour KW - texture KW - soybean KW - carcass fatness KW - image analysis KW - prediction KW - young bulls KW - goat meat KW - food safety KW - E. coli KW - preharvest management KW - postharvest intervention KW - buffalo KW - carcass KW - costs KW - meat KW - supplementation KW - rearing system KW - tissue composition KW - breed KW - lipogenesis KW - GPAT1 KW - SNAP23 KW - fatty acid composition KW - Hanwoo steer KW - Cape Lob Ear KW - Cape Speckled KW - Boer Goat KW - meat goat breeds KW - meat tenderness KW - meat colour KW - collagen KW - chevon KW - Onobrychis viciifolia KW - condensed tannins KW - performance KW - plasma metabolites KW - meat color KW - beef cattle KW - Angus bulls KW - growth rate KW - crossbred Holstein KW - n/a UR - https://www.unicat.be/uniCat?func=search&query=sysid:113601498 AB - Dear Colleagues, Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture. Food quality is a complex term that includes, in addition to safety, such intrinsic characteristics as appearance, color, texture, and flavor, which are modified by both pre- and post-mortem factors. For this Special Issue, we included studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also collected manuscripts on carcass development, quality, and valorization. We are interested in applied research and the interaction between pre- and post-mortem factors, e.g., nutrition and preservation methods for improving the quality and conservation of a carcass and meat, and methods for assessing carcass quality (ultrasound, image analysis, etc.). However, manuscripts related to the extrinsic characteristics (origin, quality labels, price, etc.) of a carcass or meat do not fall into the scope of this Special Issue. ER -