Stress at Slaughter: A Key Factor in the Determination of Meat Quality?
Foods
.
2023 Mar 18;12(6):1294.
doi: 10.3390/foods12061294.
Authors
Claudia Terlouw
1
,
Mohammed Gagaoua
2
Affiliations
1
INRAE, VetAgro Sup, UMR Herbivores, Université Clermont Auvergne, 63122 Saint-Genès-Champanelle, France.
2
PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France.
PMID:
36981220
PMCID:
PMC10048467
DOI:
10.3390/foods12061294
Abstract
Meat consumption has played an important role in human evolution [...].
Publication types
Editorial
Grants and funding
This research received no external funding.