Open access peer-reviewed Edited Volume

Meat Science and Nutrition

Edited by Muhammad Sajid Arshad

Government College University, Faisalabad

Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.

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Meat Science and NutritionEdited by Muhammad Sajid Arshad

Published: October 10th 2018

DOI: 10.5772/intechopen.71954

ISBN: 978-1-78984-234-0

Print ISBN: 978-1-78984-233-3

eBook (PDF) ISBN: 978-1-83881-633-9

Copyright year: 2018

Books open for chapter submissions

7964 Total Chapter Downloads

30 Crossref Citations

13 Web of Science Citations

46 Dimensions Citations


Open access peer-reviewed

1. Introductory Chapter: Meat Science and Human Nutrition

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


Open access peer-reviewed

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


Open access peer-reviewed

3. New Nutritional Strategies for Improving the Quality of Meat

By Akbar Taghizadeh and Jamal Seifdavati


Open access peer-reviewed

4. Nutritional Composition of Meat

By Rabia Shabir Ahmad, Ali Imran and Muhammad Bilal Hussain


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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