Meat Quality: Genetic and Environmental Factors (Chemical & Functional Properties of Food Components)

This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pigs, and sheep. This comprehensive book addresses the whole range of factors related to the welfare, animal nutrition, pre-slaughter marketing, slaughter technology, slaughter, and carcass dressing. It also covers the influence of genetic factors, such as species, race, gender, or genes, in breeding programs to improve meat quality.