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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Bibliographic Details
Other Authors:	Sichetti Munekata, Paulo Eduardo (Editor)
Format:	eBook
Language:	Inglés
Published:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:	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
See on Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654366306719