| Issue |
BIO Web Conf.
Volume 85, 2024
3rd International Conference on Research of Agricultural and Food Technologies (I-CRAFT-2023)
|
|
|---|---|---|
| Article Number | 01066 | |
| Number of page(s) | 4 | |
| Section | Research of Agricultural and Food Technologies | |
| DOI | https://doi.org/10.1051/bioconf/20248501066 | |
| Published online | 09 January 2024 | |
Factors affecting meat quality in farm animals
1 Cukurova University, Faculty of Agriculture, Department of Animal Science, Adana, Turkiye
2 Adıyaman, University Vocotional High School of Kahta, Department of Veterinary Medicine, Adıyaman, Turkiye
* Corresponding author: hcinli@cu.edu.tr
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.
© The Authors, published by EDP Sciences, 2024
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