Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys

Despite increasingly detailed knowledge of the biochemical processes involved in the determination of meat quality traits, robust models, using biochemical characteristics of the muscle to predict future meat quality, lack. The neglecting of various aspects of the model paradigm may explain this. Fi...

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Bibliographic Details
Main Authors: E. M. Claudia Terlouw, Brigitte Picard, Véronique Deiss, Cécile Berri, Jean-François Hocquette, Bénédicte Lebret, Florence Lefèvre, Ruth Hamill, Mohammed Gagaoua
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
slaughter
stress
meat quality
behavior
physiology
postmortem muscle metabolism
Online Access:https://www.mdpi.com/2304-8158/10/1/84

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