Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle...

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Detalles Bibliográficos
Otros Autores: Sichetti Munekata, Paulo Eduardo (Editor)
Formato: Libro electrónico
Idioma:Inglés
Publicado: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Materias:
Research & information: general
Biology, life sciences
stevioside
organic selenium
Hanwoo cattle
fatty acid profile
oxidative status
sensory attributes
polyamide-alginate film
nanoparticle
nisin
ε-polylysine
frankfurter
plant extract
active packaging
beef
electrical stimulation
glycolytic potential
quality
temperature decline
beef patties
corn starch
Osan
tenderness
cooking loss
back fat
boar taint
entire male pig
GC-MS
lipid oxidation
meat quality
pork meat
SPME
VOC
Bordaleira-de-Entre-Douro-e-Minho
rearing system
pasture
concentrate
volatile compounds
Ver en Biblioteca Universitat Ramon Llull:https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654366306719
Descripción
Sumario:The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
Descripción Física:1 electronic resource (112 p.)

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