Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle.

doi:10.1016/j.animal.2021.100356

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Article

Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle.

Animal : an international journal of animal bioscience - 1 Dec 2021

Pethick D W, Hocquette J-F, Scollan N D, Dunshea F R

Abstract excerpt

This paper focuses on improving the sensory, health attributes and meat yield of beef and lamb meats. Value for meat is defined as the weight of meat × price/kg received with price linked to eating quality. To maximise value across the supply chain, accurate carcass grading systems for eating quality and yield are paramount. Grading data can then be used to target consumers' needs at given price points and then...

Topics

Animals
Cattle
Fatty Acids
Meat
Meat Products
Phenotype
Red Meat
Sheep

Source

Open in PubMed

Identifiers

PMID: 34600858
DOI: 10.1016/j.animal.2021.100356

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 30 Aug 2026.

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