000			01294nam a2200133Ia 4500
008			220615s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aImpact of Pre-Mortem Factors on Meat Quality
546			_aEnglish[eng]
650			_ahydrolysable 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
700			_aKaneko, Gen
856			_uhttps://mdpi.com/books/pdfview/book/4823
942			_cEB
999			_c9018 _d9018