Overview

The ongoing development of rapid, non-destructive, and non-invasive techniques for evaluating meat species' body and carcass composition is transforming the meat industry's methods, from the traditional practices of live weight, body condition score, and morphological measurements to technologies such as ultrasound scanning, video image analysis, dual-energy X-ray absorptiometry, computed tomography, magnetic resonance imaging and bioelectrical impedance analysis, among others. These non-destructive and non-invasive techniques provide a more accurate, efficient, and animal-friendly approach to assessing body and carcass composition. These techniques are also poised to play a pivotal role in ensuring the quality and sustainability of meat production while meeting the growing demand for higher standards in the industry. This book reviews the use of these techniques for evaluating sheep and goats' body and carcass composition. Additionally, future trends in this field are highlighted and discussed.

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9781036404475

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Alfredo Teixeira is a Coordinator Professor with a Habilitation in Animal Science at the Agrarian School of the Polytechnic Institute of Bragança, Portugal, and a member of CIMO (Centro de Investigação de Montanha). He has coordinated several research projects in sheep and goat production and meat science and authored and co-authored over 180 articles, 8 books, 76 book chapters, and more than 200 conference papers. He is the editor and referee for several international animal and meat science journals.Severiano R. Silva is an Associate Professor with a Habilitation in Animal Science at UTAD (University of Trás-os-Montes and Alto Douro), Portugal, and a member of CECAV (Centro de Ciência Animal e Veterinária) and AL4AnimalS. He has focused his scientific activity on using non-invasive imaging techniques to study farm animals' body and carcass composition and animal welfare. He has authored over 100 articles, 20 book chapters, and over 150 conference papers. He is also an Associate Editor of Frontiers in Veterinary Science, Animals, and Foods.

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