TY - BOOK ID - 145533440 TI - Meat Products: From Animal (Farm) to Meal (Fork) AU - Holman, Benjamin AU - Ponnampalam, Eric PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - Technology, engineering, agriculture KW - beef KW - local breeds KW - carcass weight KW - age of slaughter KW - SEUROP system KW - fatty acids KW - meat KW - lambs KW - feeding KW - discriminant analysis KW - agricultural practices KW - animal production KW - nutrition KW - human health KW - fatty acid profile KW - fat digestion and absorption KW - consumer guidelines KW - preservation KW - broilers KW - stress KW - welfare KW - corticosterone KW - productivity KW - carcass characteristics KW - carbohydrate source KW - fetal programming KW - maternal nutrition KW - meat quality KW - venison KW - feeding system KW - muscles KW - intramuscular fat KW - cholesterol KW - Holstein KW - imported animals KW - sustainability KW - roasted mutton KW - pre- and postrigor KW - key aroma compounds KW - marker KW - recombination and omission experiments KW - Merino KW - composite KW - modified atmosphere packaging KW - trigas KW - camelina KW - lipid oxidation KW - colour stability KW - distiller grains KW - antioxidants KW - oxidative stability KW - color KW - beef KW - local breeds KW - carcass weight KW - age of slaughter KW - SEUROP system KW - fatty acids KW - meat KW - lambs KW - feeding KW - discriminant analysis KW - agricultural practices KW - animal production KW - nutrition KW - human health KW - fatty acid profile KW - fat digestion and absorption KW - consumer guidelines KW - preservation KW - broilers KW - stress KW - welfare KW - corticosterone KW - productivity KW - carcass characteristics KW - carbohydrate source KW - fetal programming KW - maternal nutrition KW - meat quality KW - venison KW - feeding system KW - muscles KW - intramuscular fat KW - cholesterol KW - Holstein KW - imported animals KW - sustainability KW - roasted mutton KW - pre- and postrigor KW - key aroma compounds KW - marker KW - recombination and omission experiments KW - Merino KW - composite KW - modified atmosphere packaging KW - trigas KW - camelina KW - lipid oxidation KW - colour stability KW - distiller grains KW - antioxidants KW - oxidative stability KW - color UR - https://www.unicat.be/uniCat?func=search&query=sysid:145533440 AB - Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, quality, and value are considered within the context of sustainable feed and supplementation selection, the enhanced management of animal genetics and husbandry practices, and the improved processing and packaging of meat products. In this book, we have presented a curated collection of research investigating animal production systems and strategies for meat processing with innovative applications to the delivery of meat products that match consumer demands (i.e., from farm to fork). This book is a valuable resource to animal and food scientists, students of agricultural science, livestock producers and farmers, as well as readers with an interest in the efficient and ethical conversion of animals into meat products for human consumption. ER -