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Meat Palatability as Affected by Nutrition of Animals
| Content Provider | Scilit |
|---|---|
| Author | Ramsey, C. Boyd |
| Copyright Year | 2019 |
| Description | Livestock producers and feeders face many problems and challenges in putting livestock on the market, and sometimes it seems that we lose sight of the· main reason for raising and feeding livestock--to provide meat for human consumption. Market demand for red meat has been declining recently. To help regain and maintain this market, more attention must be paid to the main reason why consumers select beef, lamb, or pork over some other meat or meat substitute--the desirable tenderness, juiciness, and flavor (palatability) at the breakfast, lunch, or dinner table. Since the costs of producing red meat are higher than for some other kinds of meat, it is even more important that the palatability of red meat be maintained or increased. Book Name: Beef Cattle Science Handbook |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2018-0-90859-4&isbn=9780429045189&doi=10.1201/9780429045189-98&format=pdf |
| Ending Page | 757 |
| Page Count | 10 |
| Starting Page | 748 |
| DOI | 10.1201/9780429045189-98 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2019-03-01 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Beef Cattle Science Handbook Agriculture and Animal Production Palatability |
| Content Type | Text |
| Resource Type | Chapter |
