… the effect of nutritive level on horse carcass traits and on meat quality. Eighteen male Italian
… subdivided into three groups according to three nutritive level classes: 150%, 180% and 200…

… nutritive value and meat-quality characteristics of goat meat. The first part of the chapter
covers the relationships between muscle ante-mortem changes and meat-quality … meat-quality …

… to determine the quality of fresh and cooked meat, and the nutritive value of this meat from
62 … The quality profiles of meat (eg pH, colour, pigment concentrations, cooking loss, shear …

… level increases, the alpha-Toc content of chicken meat decreases. It should be taken into
account that the improvement of the nutritive quality of meat … of the meat could be compromised. …

… The critical point of appraisal of meat quality occurs when the consumer eats the product, …
quality is the major determinant of meat quality, with tenderness, juiciness and flavour of meat …

… as a high quality product of high nutritive and dietetic value. It … the current knowledge of the
nutritive value of this meat is still limited. … data about nutritive value of ostrich meat including its …

… The present review asessessed meat quality taking into account complex and multivariate
qualities including meat … Meat quality changes depending on many factors such as feed, …

… to improve the quality of food products of animal origin are a relatively new approach that
has emerged at the interface of animal nutrition, food science and human nutrition. This …

… high standards of quality assurance in the meat production of … as a quality control tool in the
production of meat and to … development of pro-active quality control systems which fulfil future …

… for quality carcasses. The packer in turn responds to retailer demands for quality meat and
… However, increased emphasis on value-added/branded-product meats and greater vertical …