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...
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| Médium: | Online |
| Jazyk: | angličtina |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| On-line přístup: | 46048 |
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| _version_ | 1869527406121844736 |
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| author | Picard, Brigitte Gagaoua, Mohammed |
| author_browse | Gagaoua, Mohammed Picard, Brigitte |
| author_facet | Picard, Brigitte Gagaoua, Mohammed |
| author_sort | Picard, Brigitte |
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-44404 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-444042024-04-05T12:33:23Z Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement Picard, Brigitte Gagaoua, Mohammed QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2021-02-11T10:52:53Z 2021-02-11T10:52:53Z 2020-06-09 16:38:57 2020 book 46048 9783039286911 9783039286904 https://directory.doabooks.org/handle/20.500.12854/44404 eng application/octet-stream Attribution-NonCommercial-NoDerivatives 4.0 International https://mdpi.com/books/pdfview/book/2241 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03928-691-1 10.3390/books978-3-03928-691-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039286911 9783039286904 236 open access |
| spellingShingle | QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Picard, Brigitte Gagaoua, Mohammed Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| 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_short | Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| title_sort | current advances in meat nutritional sensory and physical quality improvement |
| topic | QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | QH301-705.5 Q1-390 TX341-641 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 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | 46048 |
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