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...
Wedi'i Gadw mewn:
| Fformat: | Online |
|---|---|
| Iaith: | Saesneg |
| Cyhoeddwyd: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
|
| Pynciau: | |
| Mynediad Ar-lein: | ONIX_20220111_9783036522876_752 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
| _version_ | 1869515991871913984 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-76920 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-769202024-03-28T03:33:14Z Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat Sichetti Munekata, Paulo Eduardo 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 n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. 2022-01-11T13:46:30Z 2022-01-11T13:46:30Z 2021 book ONIX_20220111_9783036522876_752 9783036522876 9783036522883 https://directory.doabooks.org/handle/20.500.12854/76920 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4511 https://mdpi.com/books/pdfview/book/4511 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-2288-3 10.3390/books978-3-0365-2288-3 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036522876 9783036522883 112 Basel, Switzerland open access |
| spellingShingle | 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 n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title | 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_short | Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat |
| title_sort | improving the sensory nutritional and physicochemical quality of fresh meat |
| topic | 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 n/a 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 | 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 n/a 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_20220111_9783036522876_752 |