Delgado-Pertíñez Manuel, Horcada Alberto
Departamento de Ciencias Agroforestales, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, Ctra. Utrera km 1, 41013 Sevilla, Spain.
Foods. 2021 May 13;10(5):1076. doi: 10.3390/foods10051076.
The quality of meat and dairy products can be evaluated from the perspective of the farmer seeking high yields and profits or the consumer for whom sensory characteristics are the most important, although health and ethical aspects, such as animal welfare and the environmental impact of the production system, are increasingly becoming concerns worldwide [...].
肉类和奶制品的质量可以从追求高产和利润的农民的角度来评估，也可以从感官特性对其最为重要的消费者的角度来评估，尽管诸如动物福利和生产系统对环境的影响等健康和伦理方面的问题在全球范围内日益受到关注[...]。
