The term “meat quality” includes a sum of characteristics which are classified as: hygienic (absence of toxic, microbiological and parasitological agents), dietetic (chemical composition, fatty acid profile, cholesterol content, etc.), organoleptic (colour, tenderness, etc.) and technological properties (pH and water-holding capacity). Such characteristics may be influenced by both endogenous (breed, gender, sex, age, muscle) and exogenous factors, the latter related to the conditions under which animal was reared (environment, stalling system, animal welfare and nutrition) as well as to post-mortem management.The purpose of this chapter is to review the role of animal breeding systems on meat quality in large animals, and underline their importance in obtaining a high quality meat product.
Effects of animal breeding on meat quality
RUSSO, CLAUDIA;PREZIUSO, GIOVANNA
2009-01-01
Abstract
The term “meat quality” includes a sum of characteristics which are classified as: hygienic (absence of toxic, microbiological and parasitological agents), dietetic (chemical composition, fatty acid profile, cholesterol content, etc.), organoleptic (colour, tenderness, etc.) and technological properties (pH and water-holding capacity). Such characteristics may be influenced by both endogenous (breed, gender, sex, age, muscle) and exogenous factors, the latter related to the conditions under which animal was reared (environment, stalling system, animal welfare and nutrition) as well as to post-mortem management.The purpose of this chapter is to review the role of animal breeding systems on meat quality in large animals, and underline their importance in obtaining a high quality meat product.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
