Impact of Pre-Mortem Factors on Meat Quality 

<br/><br/><br/>English[eng] 
<br/><br/><label>ISBN: </label>9783040000000 
<br/><br/><label>Subjects--Topical Terms: </label><br/>hydrolysable tannins||condensed tannins||meat chemical composition||meat spoilage||Pseudomonas spp.||meat shelf-life||rearing system||stress||DFD||TPA||hardness||toughness||shear force||Warner-Bratzler||diet||genetics||meat quality characteristics||tropical beef cattle||stearoyl-CoA desaturase||fatty acid binding protein 4||fatty acid synthase||Desmanthus legumes||supplementation||growth performance||antioxidative status||aromatic amino acids||broiler||lighting program||meat quality||metabolite profiling||goat||milk||BCFA||replacer||methyl||colostrum||optimization||trade-off||meat standards Australia||carcass||bovine||hybrid||lipid oxidation||Polverara breed||poultry||protein oxidation||volatile compounds||sustainable feeds||spirulina||Arthrospira platensis||insect||Hermetia illucens||muscle hardness||classification model||random forest||androstenone||dietary protein||GnRH||Improvac||ractopamine hydrochloride||skatole||testicles||n/a