Sheep and Goat Meat Processing and Quality

Severiano R Silva; Alfredo Teixeira; Cristina Guedes

doi:10.3390/foods12102033

Sheep and Goat Meat Processing and Quality

Foods. 2023 May 17;12(10):2033. doi: 10.3390/foods12102033.

Authors

Severiano R Silva¹, Alfredo Teixeira², Cristina Guedes¹

Affiliations

¹ Veterinary and Animal Research Centre (CECAV) and Associate Laboratory of Animal and Veterinary Science (AL4AnimalS), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal.
² Mountain Research Centre (CIMO) and Laboratory for Sustainability and Technology in Mountain Regions, Polytechnic Institut of Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.

Abstract

Sheep and goat meat production includes the increased demand for grass-fed and organic meat and value-added products such as sausages, meatballs, and burgers [...].

Publication types

Editorial

Grants and funding

The authors from CECAV are grateful to FCT projects UIDP/00772/2020 and LA/P/0059/2020. The author from the CIMO is grateful to FCT projects UIDB/00690/2020, UIDP/00690/2020, and SusTEC LA/P/0007/2021.