Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception

Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception

The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat’s color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animals’...

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Bibliographic Details
Main Authors: Sandra S. Q. Rodrigues, Ana Leite, Lia Vasconcelos, Alfredo Teixeira
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
feeding
processing
meat quality
sensory perception
consumers
sustainability
Online Access:https://www.mdpi.com/2304-8158/13/22/3642
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