کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2457620 | 1554403 | 2010 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Managing goat production for meat quality
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
Managing goat production for meat quality is a deliberate, active process that reaches from conception to consumption. The concept of quality in meat is universal, being wholesome, nutritious and palatable. Goat meat is a product of many different production systems from widely varying environments, nutritional regimes and genotypes. The physical, chemical, sensory and nutritional properties of goat meat at the point of consumption are the results of sequential influencing factors that each, to a greater or lesser extent, can be directed by producers, marketers and processors. This paper considers genetic and physiological factors that influence the production of goat meat.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Small Ruminant Research - Volume 89, Issues 2–3, April 2010, Pages 218–224
Journal: Small Ruminant Research - Volume 89, Issues 2–3, April 2010, Pages 218–224
نویسندگان
N.H. Casey, E.C. Webb,