Naslov
Candidate genes, fatty acids and sensory aspect of sheep meat

Autori
Pećina, Mateja ; Vnučec, Ivan ; Bendelja Ljoljić, Darija ; Kiš, Goran ; Kos, Ivica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Book of the 49th Food Quality and Safety Conference / Piechowiczová, Markéta ; Saláková, Alena ; Jůzl, Miroslav - Brno : Mendel University in Brno, 2023, 104-111

ISBN
978-80-7509-917-4

Skup
49th Food Quality and Safety Conference (Ingrovy dny 2023)

Mjesto i datum
Brno, Češka Republika, 28.02.2023. - 02.03.2023

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
candidate genes, fatty acids, sensory attributes, sheep meat

Sažetak
The sensory quality of meat, which is determined by a complex interplay of genetic, processing and environmental factors, is one of the key factors influencing demand and determining and reinforcing consumer food choices. However, sensory quality is not fully known to the consumer at the time of purchase, so predicting sensory quality before consumption is of great interest to meat producers. It is highlighted that progressive advances in molecular genetics have led to increasing identification and documentation of genes or markers that influence meat quality. This article presents the current state of knowledge on candidate genes, fatty acids and sensory aspects in sheep meat. Several selected genes related to fat content and fatty acid composition have been extensively researched in recent years and are discussed highlighting their importance for the eating quality of sheep meat.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA