Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtai...
Sábháilte in:
| Formáid: | Online |
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| Teanga: | Béarla |
| Foilsithe / Cruthaithe: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Ábhair: | |
| Rochtain ar líne: | ONIX_20220111_9783036525426_920 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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| _version_ | 1869526356888387584 |
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| collection | Directory of Open Access Books |
| description | The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, “Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources”, comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally. |
| format | Online |
| id | doab-20.500.12854ir-77088 |
| 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-770882022-02-01T02:03:16Z Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources Nelson, Huerta-Leidenz chicken fat by-products unsaturated fatty acids colour properties lipid profile beef lamb pork trace elements micronutrients fatty acids genomics heritability Campylobacter jejuni antimicrobials decontamination poultry chicken wings application method indicator bacteria chlorine dioxide rhamnolipids 1,3-Dibromo-5.5-dimethyl hydantoin interventions barley corn blend eating quality volatile compounds Salmonella spp. E. coli pathogen surrogates ozone intervention beef trim tropical meat quality nutrient composition beef primals computer vision system dual energy X-ray absorptiometry mature cows rib-eye camera whole-side camera lactic acid UV-C Listeria monocytogenes LAB response surface methodology longissimus dorsii lumborum multivariate analyses proximate composition fatty acid profile mineral content carcass traits tropical beef cattle refrigerated meat shelf life microbial indicators vacuum packaging carcass chilling hot water intervention Salmonella chicken microbial intervention food-contact surfaces Pirenaica Protected Geographical Indication Ternera de Navarra Certified Angus Beef country of origin USDA standard sensory profile pig seaweed pork quality minerals proximal composition Macrocystis pyrifera n/a The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, “Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources”, comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally. 2022-01-11T13:51:49Z 2022-01-11T13:51:49Z 2021 book ONIX_20220111_9783036525426_920 9783036525426 9783036525433 https://directory.doabooks.org/handle/20.500.12854/77088 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4707 https://mdpi.com/books/pdfview/book/4707 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-2543-3 10.3390/books978-3-0365-2543-3 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036525426 9783036525433 218 Basel, Switzerland open access |
| spellingShingle | chicken fat by-products unsaturated fatty acids colour properties lipid profile beef lamb pork trace elements micronutrients fatty acids genomics heritability Campylobacter jejuni antimicrobials decontamination poultry chicken wings application method indicator bacteria chlorine dioxide rhamnolipids 1,3-Dibromo-5.5-dimethyl hydantoin interventions barley corn blend eating quality volatile compounds Salmonella spp. E. coli pathogen surrogates ozone intervention beef trim tropical meat quality nutrient composition beef primals computer vision system dual energy X-ray absorptiometry mature cows rib-eye camera whole-side camera lactic acid UV-C Listeria monocytogenes LAB response surface methodology longissimus dorsii lumborum multivariate analyses proximate composition fatty acid profile mineral content carcass traits tropical beef cattle refrigerated meat shelf life microbial indicators vacuum packaging carcass chilling hot water intervention Salmonella chicken microbial intervention food-contact surfaces Pirenaica Protected Geographical Indication Ternera de Navarra Certified Angus Beef country of origin USDA standard sensory profile pig seaweed pork quality minerals proximal composition Macrocystis pyrifera n/a Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| title | Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| title_full | Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| title_fullStr | Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| title_full_unstemmed | Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| title_short | Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| title_sort | progress on nutrient composition meat standardization and grading processing and safety in different types of meat sources |
| topic | chicken fat by-products unsaturated fatty acids colour properties lipid profile beef lamb pork trace elements micronutrients fatty acids genomics heritability Campylobacter jejuni antimicrobials decontamination poultry chicken wings application method indicator bacteria chlorine dioxide rhamnolipids 1,3-Dibromo-5.5-dimethyl hydantoin interventions barley corn blend eating quality volatile compounds Salmonella spp. E. coli pathogen surrogates ozone intervention beef trim tropical meat quality nutrient composition beef primals computer vision system dual energy X-ray absorptiometry mature cows rib-eye camera whole-side camera lactic acid UV-C Listeria monocytogenes LAB response surface methodology longissimus dorsii lumborum multivariate analyses proximate composition fatty acid profile mineral content carcass traits tropical beef cattle refrigerated meat shelf life microbial indicators vacuum packaging carcass chilling hot water intervention Salmonella chicken microbial intervention food-contact surfaces Pirenaica Protected Geographical Indication Ternera de Navarra Certified Angus Beef country of origin USDA standard sensory profile pig seaweed pork quality minerals proximal composition Macrocystis pyrifera n/a |
| topic_facet | chicken fat by-products unsaturated fatty acids colour properties lipid profile beef lamb pork trace elements micronutrients fatty acids genomics heritability Campylobacter jejuni antimicrobials decontamination poultry chicken wings application method indicator bacteria chlorine dioxide rhamnolipids 1,3-Dibromo-5.5-dimethyl hydantoin interventions barley corn blend eating quality volatile compounds Salmonella spp. E. coli pathogen surrogates ozone intervention beef trim tropical meat quality nutrient composition beef primals computer vision system dual energy X-ray absorptiometry mature cows rib-eye camera whole-side camera lactic acid UV-C Listeria monocytogenes LAB response surface methodology longissimus dorsii lumborum multivariate analyses proximate composition fatty acid profile mineral content carcass traits tropical beef cattle refrigerated meat shelf life microbial indicators vacuum packaging carcass chilling hot water intervention Salmonella chicken microbial intervention food-contact surfaces Pirenaica Protected Geographical Indication Ternera de Navarra Certified Angus Beef country of origin USDA standard sensory profile pig seaweed pork quality minerals proximal composition Macrocystis pyrifera n/a |
| url | ONIX_20220111_9783036525426_920 |