Open access peer-reviewed Edited Volume

Meat Science and Nutrition

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Academic Editor

Muhammad Sajid Arshad
Muhammad Sajid Arshad

Government College University, Faisalabad,
Pakistan

Published10 October 2018

Doi10.5772/intechopen.71954

ISBN978-1-78984-234-0

Print ISBN978-1-78984-233-3

eBook (PDF) ISBN978-1-83881-633-9

Copyright year2018

Number of pages86

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Table of Contents

Open access  chapters

1. Introductory Chapter: Meat Science and Human Nutrition

By Aftab Ahmed, Muhammad Sajid Arshad, Ali Imran and Shinawar Waseem Ali

1,273
1
2. Fat Deposition, Fatty Acid Composition, and Its Relationship with Meat Quality and Human Health

By Taiane da Silva Martins, Marcos Vinícius Antunes de Lemos, Lenise Freitas Mueller, Fernando Baldi, Tamyres Rodrigues de Amorim, Adrielle Matias Ferrinho, Julian Andres Muñoz, Ingrid Harumi de Souza Fuzikawa, Gabriella Vespe de Moura, Jéssica Luana Gemelli and Angélica Simone Cravo Pereira

2,401
13
3. New Nutritional Strategies for Improving the Quality of Meat

By Akbar Taghizadeh and Jamal Seifdavati

1,400
4. Nutritional Composition of Meat

By Rabia Shabir Ahmad, Ali Imran and Muhammad Bilal Hussain

5,582
60

IMPACT OF THIS BOOK AND ITS CHAPTERS

10,630 Total Chapter Downloads

3,324 Total Chapter Views

82 Crossref Citations

40 Web of Science Citations

154 Dimensions Citations

98 Altmetric Score

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