By PhD, Wieslaw Przybylski, PhD, David Hopkins
One of the most important demanding situations confronted by means of meat manufacturers at the present time is the requirement to enhance the standard of meat whereas preserving concentrate on potency and better yields. various reports have proven that buyers are prepared to pay charges for meat items with assured consuming caliber. This booklet examines the complex multistep strategy of generating top quality meat, from the expansion of the animals to the ultimate product. It discusses particular elements of meat caliber for red meat, beef, and sheep.
Meat caliber: Genetic and Environmental components
covers key issues similar to animal welfare, nutrients, pre-slaughter dealing with, slaughter know-how, breeding innovations, and the impact of universal genetic components on meat caliber. It additionally discusses the newest meat creation structures designed to make sure fine quality meat and the position of transgenic animal know-how in meat caliber. The booklet devotes separate chapters to pork, red meat, and sheep caliber, taking a look at the results of breed, genetic sort, gender, and age on meat quality.
The chapters are written via individuals from universities, learn institutes, and breeding businesses from assorted nations and continents. The chapters are in keeping with the learn and instructing adventure of the individuals in addition to on a serious assessment of the present literature.
No different e-book to be had at the present time covers the main concerns relating to meat caliber in the sort of accomplished approach. This booklet can be of prepared curiosity to scholars of foodstuff know-how, foodstuff, commodities sciences, and animal sciences, in addition to to foodstuff scientists and engineers who are looking to replace their wisdom concerning the determinants of meat quality.
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Additional resources for Meat quality : genetic and environmental factors
1989). Because of the thiol function of cysteine, radical, glutathione exists in reduced (GSH) or oxidized (GSSG) forms. GSH is the major hydrosoluble antioxidant in animal cells and is an efficient free radical scavenger, protecting cells from reactive oxygen species (ROS) attacks, especially hydrogen peroxide. Any changes in GSH and GSSG concentrations directly reflect alterations of their redox state. ). Moreover, glutathione is involved in the regulation of expression and/or activation of transcriptional factors “oxidation-sensitive” necessary for the antioxidant response in the cell (Wu et al.
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Due to the high prevalence of anemia in developing and industrialized countries, it is necessary to maintain a suitable iron intake through the diet in order to achieve an appropriate status of this element in the body. For this reason, accurate knowledge of iron availability of foods is essential in order to plan intervention strategies that improve deficient situations of this nutrient. Nonheme iron availability is conditioned by several dietary factors, such as classic factors (meat, ascorbic acid, fiber, phytic acid, and polyphenols) and new factors (caseinophosphopeptides and fructo-oligosaccharides with prebiotic characteristics) (Kibangou et al.