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Effect of Animal Production on Meat Quality

  • Morse B. Solomon
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 542)

Abstract

Until recently, improvements in the quality of meat products that reached the market place were largely the result of postharvest technologies. Extensive postharvest efforts have been implemented to improve or to control the tenderness, flavor and juiciness of muscle foods. Tenderness, flavor, and juiciness are the sensory attributes that make meat products palatable and are often the attributes which consumers consider when making their selection to purchase meat products.

Keywords

Growth Hormone Conjugate Linoleic Acid Meat Quality Longissimus Muscle Carcass Composition 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media New York 2004

Authors and Affiliations

  • Morse B. Solomon
    • 1
  1. 1.Mention of trade names or companies does not constitute an implied warranty or endorsement by the USDA or the author. USDA, ARSBARC-East, Beltsville

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