Quality and Safety of Meat Products
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers...
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| Aineistotyyppi: | Online |
|---|---|
| Kieli: | englanti |
| Julkaistu: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Aiheet: | |
| Linkit: | ONIX_20210501_9783039433728_1034 |
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| _version_ | 1869515412798963712 |
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| collection | Directory of Open Access Books |
| description | Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement. |
| format | Online |
| id | doab-20.500.12854ir-69288 |
| 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-692882024-03-28T03:33:13Z Quality and Safety of Meat Products Panea, Begoña Ripoll, Guillermo Escherichia coli O157:H7 quality beef veal thermal inactivation muscle foods modified atmosphere packaging CO shelf-life best practice regulation broiler chicken breast meat sensory analysis Spirulina black soldier fly Hermetia illucens M. pectoralis superficialis lamb meat freshness volatile compounds aldehydes aldehyde ratios quality control catfish batters texture oil content Listeria monocytogenes Campylobacter Salmonella Staphylococcus aureus vacuum impregnation sodium chloride brine cull cows meat quality microstructure moisture-enhanced meat cluster intrinsic extrinsic oil meat confit lamb cecina ovine sensory quality traditional meat products poultry carbon monoxide packaging enhanced meat thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement. 2021-05-01T15:45:53Z 2021-05-01T15:45:53Z 2020 book ONIX_20210501_9783039433728_1034 9783039433728 9783039433735 https://directory.doabooks.org/handle/20.500.12854/69288 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/3078 https://mdpi.com/books/pdfview/book/3078 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03943-373-5 10.3390/books978-3-03943-373-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039433728 9783039433735 154 Basel, Switzerland open access |
| spellingShingle | Escherichia coli O157:H7 quality beef veal thermal inactivation muscle foods modified atmosphere packaging CO shelf-life best practice regulation broiler chicken breast meat sensory analysis Spirulina black soldier fly Hermetia illucens M. pectoralis superficialis lamb meat freshness volatile compounds aldehydes aldehyde ratios quality control catfish batters texture oil content Listeria monocytogenes Campylobacter Salmonella Staphylococcus aureus vacuum impregnation sodium chloride brine cull cows meat quality microstructure moisture-enhanced meat cluster intrinsic extrinsic oil meat confit lamb cecina ovine sensory quality traditional meat products poultry carbon monoxide packaging enhanced meat thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Quality and Safety of Meat Products |
| title | Quality and Safety of Meat Products |
| title_full | Quality and Safety of Meat Products |
| title_fullStr | Quality and Safety of Meat Products |
| title_full_unstemmed | Quality and Safety of Meat Products |
| title_short | Quality and Safety of Meat Products |
| title_sort | quality and safety of meat products |
| topic | Escherichia coli O157:H7 quality beef veal thermal inactivation muscle foods modified atmosphere packaging CO shelf-life best practice regulation broiler chicken breast meat sensory analysis Spirulina black soldier fly Hermetia illucens M. pectoralis superficialis lamb meat freshness volatile compounds aldehydes aldehyde ratios quality control catfish batters texture oil content Listeria monocytogenes Campylobacter Salmonella Staphylococcus aureus vacuum impregnation sodium chloride brine cull cows meat quality microstructure moisture-enhanced meat cluster intrinsic extrinsic oil meat confit lamb cecina ovine sensory quality traditional meat products poultry carbon monoxide packaging enhanced meat thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | Escherichia coli O157:H7 quality beef veal thermal inactivation muscle foods modified atmosphere packaging CO shelf-life best practice regulation broiler chicken breast meat sensory analysis Spirulina black soldier fly Hermetia illucens M. pectoralis superficialis lamb meat freshness volatile compounds aldehydes aldehyde ratios quality control catfish batters texture oil content Listeria monocytogenes Campylobacter Salmonella Staphylococcus aureus vacuum impregnation sodium chloride brine cull cows meat quality microstructure moisture-enhanced meat cluster intrinsic extrinsic oil meat confit lamb cecina ovine sensory quality traditional meat products poultry carbon monoxide packaging enhanced meat thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20210501_9783039433728_1034 |