鲜肉行业的胴体和肉质及创新。

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-09-15 DOI:10.1016/j.meatsci.2025.109960

Jørgen Kongsro, Theodor E.B. Skramstad, Ole Alvseike

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引用次数: 0

摘要

肉类行业面临着在满足不断增长的全球需求的同时坚持可持续性和道德标准的挑战。本文探讨了创新技术在鲜肉行业中的关键作用。探讨了技术采用、一致性、经济压力和法规遵从的实际挑战。讨论了新兴趋势，以及可操作的建议和潜在的案例研究，以指导利益相关者驾驭不断变化的市场需求。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Carcass and meat quality and innovation in fresh meat industry

The meat industry faces the challenge of meeting rising global demand while adhering to sustainability and ethical standards. This paper examines the critical role of innovative technologies in the fresh meat industry. The practical challenges of technology adoption, consistency, economic pressures, and regulatory compliance are explored. Emerging trends are discussed, along with actionable recommendations and potential case studies, to guide stakeholders in navigating evolving market demands.

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.