Factors affecting meat quality in farm animals

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Kutay H., Şahan Z., Polat Açık İ., Durmuş M.

BIO Web of Conferences, cilt.85, sa.01066, ss.1-4, 2024 (Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 01066
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1051/bioconf/20248501066
  • Dergi Adı: BIO Web of Conferences
  • Derginin Tarandığı İndeksler: Scopus
  • Sayfa Sayıları: ss.1-4
  • Çukurova Üniversitesi Adresli: Evet

Özet

Meat has been one of the most basic nutrients since the first day of humanity. As food, meat is expressed as the muscle and fat found between the bones and skin of animals. It has an important place in human nutrition due to the protein (amino acids), fatty acids, minerals (iron and zinc) and vitamins (especially B12) it contains. Thanks to these nutrients, vital activities such as growth and development of individuals, regeneration of cells, repair and growth of tissues, formation of vital fluid blood, functioning of body systems, development of immunity and reproduction are ensured. As with other animal products, there are factors such as species, breed, feeding, environmental temperature, stress or processing that affect meat yield and quality in farm animals. In the current study, similar biotic and abiotic factors affecting the meat quality of farm animals are discussed