TY - CHAP A1 - Bruno I. Cappellozza A2 - Rodrigo S. Marques ED1 - Chhabi Lal Ranabhat Y1 - 2021-07-28 PY - 2021 T1 - Effects of Pre-Slaughter Stress on Meat Characteristics and Consumer Experience N2 - This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health. BT - Meat and Nutrition SP - Ch. 11 UR - https://doi.org/10.5772/intechopen.96742 DO - 10.5772/intechopen.96742 SN - 978-1-83968-703-7 PB - IntechOpen CY - Rijeka Y2 - 2021-10-21 ER -