2010
DOI: 10.1016/j.foodres.2009.05.018
|View full text |Cite
|
Sign up to set email alerts
|

How climatic changes could affect meat quality

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
2

Citation Types

0
101
2
11

Year Published

2012
2012
2023
2023

Publication Types

Select...
5
3
1

Relationship

0
9

Authors

Journals

citations
Cited by 151 publications
(125 citation statements)
references
References 59 publications
0
101
2
11
Order By: Relevance
“…High T a can also have a strong negative effect on beef meat quality. Heat stress can favor greater muscle marbling and fat deposition in the internal depot in place of the subcutaneous depot (Gregory, 2010). In addition, hot climate can lead to more dark-cutting beef.…”
Section: Thermoregulatory Responsesmentioning
confidence: 99%
See 1 more Smart Citation
“…High T a can also have a strong negative effect on beef meat quality. Heat stress can favor greater muscle marbling and fat deposition in the internal depot in place of the subcutaneous depot (Gregory, 2010). In addition, hot climate can lead to more dark-cutting beef.…”
Section: Thermoregulatory Responsesmentioning
confidence: 99%
“…The frequency of dark cutters is reduced when shade is provided to feedlot heifers (Mitlohner et al, 2001). In addition, heat stress can favor greater muscle marbling and fat deposition in the internal depot in place of the subcutaneous depot (Gregory, 2010).…”
Section: Thermoregulatory Responsesmentioning
confidence: 99%
“…Physiological responses to cope with heat stress involve the functional integration of several organs to meet the metabolic needs of chickens attempting to dissipate heat and maintain homeostasis. Previous reports indicated that heat stress influenced muscle metabolism (Aksit et al, 2006;Lu et al, 2007;Gregory, 2010;Laudadio et al, 2012) and that acute heat stress caused skeletal muscle cell injury (Tang et al, 2013). The plasma activity of skeletal muscle enzymes, such as creatine kinase (CK) and lactate dehydrogenase (LDH), is affected by muscle cell injury.…”
Section: Introductionmentioning
confidence: 99%
“…Farming and abattoir practices need to adapt to climate change, to prevent or reduce the impact of high environmental temperature on meat quality due to processes such as high rigor temperature (Gregory 2010). In Australia, the 75% of beef carcasses have high rigor temperature (Warner et al 2014a), which shows the importance of finding methods to reduce the incidence.…”
Section: Introductionmentioning
confidence: 99%