Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highli...
Saved in:
| : | |
|---|---|
| Year of Publication: | 2020 |
| Language: | English |
| Physical Description: | 1 electronic resource (236 p.) |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
993548127104498 |
|---|---|
| ctrlnum |
(CKB)4100000011302280 (oapen)https://directory.doabooks.org/handle/20.500.12854/44404 (EXLCZ)994100000011302280 |
| collection |
bib_alma |
| record_format |
marc |
| spelling |
Picard, Brigitte auth Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement MDPI - Multidisciplinary Digital Publishing Institute 2020 1 electronic resource (236 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products. English meat quality sensory and technological quality serratus ventralis muscle modeling suckling cattle immunohistology pig carcass LC-MS/MS calpain sensorial and technological quality on-line infraspinatus muscle statistical tools for meat quality prediction malondialdehyde skeletal muscle chuck sale section male and female turkeys rearing managements dry-cured belly meat science breeders carcass characteristics production systems castration muscle biochemistry biomarker monitoring sample preparation quality bovine proteomics h2afx prediction broilers nutritional phenol shear force beef performances fetus complexus muscle near-infrared spectroscopy phenotypic model sensory acceptability cull cow trade-off meat sensory properties one-dimensional electrophoresis rhomboideus muscle boar taint OMICs tools pancetta longissimus muscle spectroscopy carcass and meat qualities finishing practices pre-weaning period grass-fed nutritional quality pasture consumer tenderness predictive model intramuscular fat fattening period rearing surveys rearing practices cows young bulls machine learning breed farm survey beef quality biological marker Folin-Ciocalteu decision trees natural antioxidant meat color attributes bovine processed meat meat rheological properties growth period muscle proteins extracellular matrix beef tenderness farm-to-fork 3-03928-690-0 Gagaoua, Mohammed auth |
| language |
English |
| format |
eBook |
| author |
Picard, Brigitte |
| spellingShingle |
Picard, Brigitte Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| author_facet |
Picard, Brigitte Gagaoua, Mohammed |
| author_variant |
b p bp |
| author2 |
Gagaoua, Mohammed |
| author2_variant |
m g mg |
| author_sort |
Picard, Brigitte |
| title |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| title_full |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| title_fullStr |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| title_full_unstemmed |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| title_auth |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| title_new |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| title_sort |
current advances in meat nutritional, sensory and physical quality improvement |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2020 |
| physical |
1 electronic resource (236 p.) |
| isbn |
3-03928-691-9 3-03928-690-0 |
| illustrated |
Not Illustrated |
| work_keys_str_mv |
AT picardbrigitte currentadvancesinmeatnutritionalsensoryandphysicalqualityimprovement AT gagaouamohammed currentadvancesinmeatnutritionalsensoryandphysicalqualityimprovement |
| status_str |
n |
| ids_txt_mv |
(CKB)4100000011302280 (oapen)https://directory.doabooks.org/handle/20.500.12854/44404 (EXLCZ)994100000011302280 |
| carrierType_str_mv |
cr |
| is_hierarchy_title |
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| author2_original_writing_str_mv |
noLinkedField |
| _version_ |
1796648768283607040 |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>04354nam-a2201309z--4500</leader><controlfield tag="001">993548127104498</controlfield><controlfield tag="005">20231214133254.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr|mn|---annan</controlfield><controlfield tag="008">202102s2020 xx |||||o ||| 0|eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">3-03928-691-9</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(CKB)4100000011302280</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(oapen)https://directory.doabooks.org/handle/20.500.12854/44404</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(EXLCZ)994100000011302280</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Picard, Brigitte</subfield><subfield code="4">auth</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement</subfield></datafield><datafield tag="260" ind1=" " ind2=" "><subfield code="b">MDPI - Multidisciplinary Digital Publishing Institute</subfield><subfield code="c">2020</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 electronic resource (236 p.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">English</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">meat quality</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">sensory and technological quality</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">serratus ventralis muscle</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">modeling</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">suckling cattle</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">immunohistology</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">pig</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">carcass</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">LC-MS/MS</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">calpain</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">sensorial and technological quality</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">on-line</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">infraspinatus muscle</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">statistical tools for meat quality prediction</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">malondialdehyde</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">skeletal muscle</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">chuck sale section</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">male and female turkeys</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">rearing managements</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">dry-cured belly</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">meat science</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">breeders</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">carcass characteristics</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">production systems</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">castration</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">muscle biochemistry</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">biomarker</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">monitoring</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">sample preparation</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">quality</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">bovine proteomics</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">h2afx</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">prediction</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">broilers</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">nutritional</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">phenol</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">shear force</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">beef performances</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">fetus</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">complexus muscle</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">near-infrared spectroscopy</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">phenotypic model</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">sensory acceptability</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">cull cow</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">trade-off</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">meat sensory properties</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">one-dimensional electrophoresis</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">rhomboideus muscle</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">boar taint</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">OMICs tools</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">pancetta</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">longissimus muscle</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">spectroscopy</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">carcass and meat qualities</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">finishing practices</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">pre-weaning period</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">grass-fed</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">nutritional quality</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">pasture</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">consumer</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">tenderness</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">predictive model</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">intramuscular fat</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">fattening period</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">rearing surveys</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">rearing practices</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">cows</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">young bulls</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">machine learning</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">breed</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">farm survey</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">beef quality</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">biological marker</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">Folin-Ciocalteu</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">decision trees</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">natural antioxidant</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">meat</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">color attributes</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">bovine</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">processed meat</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">meat rheological properties</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">growth period</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">muscle proteins</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">extracellular matrix</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">beef tenderness</subfield></datafield><datafield tag="653" ind1=" " ind2=" "><subfield code="a">farm-to-fork</subfield></datafield><datafield tag="776" ind1=" " ind2=" "><subfield code="z">3-03928-690-0</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gagaoua, Mohammed</subfield><subfield code="4">auth</subfield></datafield><datafield tag="906" ind1=" " ind2=" "><subfield code="a">BOOK</subfield></datafield><datafield tag="ADM" ind1=" " ind2=" "><subfield code="b">2023-12-15 05:48:48 Europe/Vienna</subfield><subfield code="f">system</subfield><subfield code="c">marc21</subfield><subfield code="a">2020-06-20 22:16:43 Europe/Vienna</subfield><subfield code="g">false</subfield></datafield><datafield tag="AVE" ind1=" " ind2=" "><subfield code="i">DOAB Directory of Open Access Books</subfield><subfield code="P">DOAB Directory of Open Access Books</subfield><subfield code="x">https://eu02.alma.exlibrisgroup.com/view/uresolver/43ACC_OEAW/openurl?u.ignore_date_coverage=true&portfolio_pid=5338760690004498&Force_direct=true</subfield><subfield code="Z">5338760690004498</subfield><subfield code="b">Available</subfield><subfield code="8">5338760690004498</subfield></datafield></record></collection> |