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Palabras clave – provistas por la editorial

lambs; carcass characteristics; meat quality; vitamin E; rosemary residue; cinisara breed; beef; cured meat; fat; fermented sausage; Pisum sativum; fatty acids; colour; texture; soybean; carcass fatness; image analysis; prediction; young bulls; goat meat; food safety; E. coli; preharvest management; postharvest intervention; buffalo; carcass; costs; meat; supplementation; rearing system; tissue composition; breed; lipogenesis; GPAT1; SNAP23; fatty acid composition; Hanwoo steer; Cape Lob Ear; Cape Speckled; Boer Goat; meat goat breeds; meat tenderness; meat colour; collagen; chevon; Onobrychis viciifolia; condensed tannins; performance; plasma metabolites; meat color; beef cattle; Angus bulls; growth rate; crossbred Holstein; n/a