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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Sonstige:
Sichetti Munekata, Paulo Eduardo
Year of Publication:2021
Language:English
Physical Description:1 electronic resource (112 p.)
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spelling Sichetti Munekata, Paulo Eduardo edt
Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
1 electronic resource (112 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
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.
English
Research & information: general bicssc
Biology, life sciences bicssc
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
3-0365-2287-5
3-0365-2288-3
Sichetti Munekata, Paulo Eduardo oth
language English
format eBook
author2 Sichetti Munekata, Paulo Eduardo
author_facet Sichetti Munekata, Paulo Eduardo
author2_variant m p e s mpe mpes
author2_role Sonstige
title Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
spellingShingle Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
title_full Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
title_fullStr Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
title_full_unstemmed Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
title_auth Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
title_new Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
title_sort improving the sensory, nutritional and physicochemical quality of fresh meat
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2021
physical 1 electronic resource (112 p.)
isbn 3-0365-2287-5
3-0365-2288-3
illustrated Not Illustrated
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carrierType_str_mv cr
is_hierarchy_title Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
author2_original_writing_str_mv noLinkedField
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