Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
Meat and meat products are in demand worldwide. However, new trends and innovations, driven by consumer interests and demands, have contributed to the development of healthier meat products, which are growing exponentially. Health is one of the main criteria for consumers when choosing the type of f...
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| Format: | Online |
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| Jezik: | engleski |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Teme: | |
| Online pristup: | ONIX_20220224_9783036529851_125 |
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| _version_ | 1869520159612338176 |
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| collection | Directory of Open Access Books |
| description | Meat and meat products are in demand worldwide. However, new trends and innovations, driven by consumer interests and demands, have contributed to the development of healthier meat products, which are growing exponentially. Health is one of the main criteria for consumers when choosing the type of food they eat. This, along with more sustainable global production, changes in lifestyles, and nutritional ideologies among the population, has led to a growing demand in the market for healthier and more functional foods. This Special Issue has collected nine original research articles and one editorial. This book collects all-new, relevant information on the different strategies for modifying meat and meat products to make them healthier and more sustainable and the different quality control methods for their control. With this information, we hope to shed more light on this important topic. This SI will prove very useful and interesting to all those involved in the meat and meat product industry (livestock producers, processing companies, researchers, scientists, consumers, administration, etc.). Lastly, many of the studies featured in this SI leave the door open to future research in this area of growing interest, not only for the meat and meat product industry but for other foods as well. |
| format | Online |
| id | doab-20.500.12854ir-78827 |
| 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-788272024-04-09T23:16:37Z Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics Ruiz-Capillas, Claudia Herranz, Ana Herrero lipid oxidation natural antioxidant sensorial properties textural parameters phenolic compounds microbial analysis low fat beeswax cholesterol saturated fatty acid (SFA) n-6/n-3 preference test enoki mushroom physicochemical properties antioxidant activity dietary fiber goat meat nuggets quality sensory characteristics by-product valorisation sunflower meal healthier meat product spectroscopy analysis polyphenol profile edible mushroom flour Agaricus bisporus Pleurotus ostreatus healthier meat products beef muscle protein solubility myofibril fragmentation microstructure aging consumer acceptance fatty acids physicochemical attributes sensory attributes venison fresh sausages longanizas grilling chia and oat EGs nutritional and health claims technological properties lipid content structured lipids emulsion gels oil bulking agent vibrational spectroscopy Raman spectroscopy infrared spectroscopy marine algae lambs performance meat quality Opuntia ficus-indica Myrciaria cauliflora Vitis sp. microbiological stability sensory properties cleaner label n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Meat and meat products are in demand worldwide. However, new trends and innovations, driven by consumer interests and demands, have contributed to the development of healthier meat products, which are growing exponentially. Health is one of the main criteria for consumers when choosing the type of food they eat. This, along with more sustainable global production, changes in lifestyles, and nutritional ideologies among the population, has led to a growing demand in the market for healthier and more functional foods. This Special Issue has collected nine original research articles and one editorial. This book collects all-new, relevant information on the different strategies for modifying meat and meat products to make them healthier and more sustainable and the different quality control methods for their control. With this information, we hope to shed more light on this important topic. This SI will prove very useful and interesting to all those involved in the meat and meat product industry (livestock producers, processing companies, researchers, scientists, consumers, administration, etc.). Lastly, many of the studies featured in this SI leave the door open to future research in this area of growing interest, not only for the meat and meat product industry but for other foods as well. 2022-02-24T10:37:53Z 2022-02-24T10:37:53Z 2022 book ONIX_20220224_9783036529851_125 9783036529851 9783036529844 https://directory.doabooks.org/handle/20.500.12854/78827 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4922 https://mdpi.com/books/pdfview/book/4922 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-2985-1 10.3390/books978-3-0365-2985-1 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036529851 9783036529844 170 Basel open access |
| spellingShingle | lipid oxidation natural antioxidant sensorial properties textural parameters phenolic compounds microbial analysis low fat beeswax cholesterol saturated fatty acid (SFA) n-6/n-3 preference test enoki mushroom physicochemical properties antioxidant activity dietary fiber goat meat nuggets quality sensory characteristics by-product valorisation sunflower meal healthier meat product spectroscopy analysis polyphenol profile edible mushroom flour Agaricus bisporus Pleurotus ostreatus healthier meat products beef muscle protein solubility myofibril fragmentation microstructure aging consumer acceptance fatty acids physicochemical attributes sensory attributes venison fresh sausages longanizas grilling chia and oat EGs nutritional and health claims technological properties lipid content structured lipids emulsion gels oil bulking agent vibrational spectroscopy Raman spectroscopy infrared spectroscopy marine algae lambs performance meat quality Opuntia ficus-indica Myrciaria cauliflora Vitis sp. microbiological stability sensory properties cleaner label n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics |
| title | Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics |
| title_full | Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics |
| title_fullStr | Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics |
| title_full_unstemmed | Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics |
| title_short | Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics |
| title_sort | novel strategies for the development of healthier meat and meat products and determination of their quality characteristics |
| topic | lipid oxidation natural antioxidant sensorial properties textural parameters phenolic compounds microbial analysis low fat beeswax cholesterol saturated fatty acid (SFA) n-6/n-3 preference test enoki mushroom physicochemical properties antioxidant activity dietary fiber goat meat nuggets quality sensory characteristics by-product valorisation sunflower meal healthier meat product spectroscopy analysis polyphenol profile edible mushroom flour Agaricus bisporus Pleurotus ostreatus healthier meat products beef muscle protein solubility myofibril fragmentation microstructure aging consumer acceptance fatty acids physicochemical attributes sensory attributes venison fresh sausages longanizas grilling chia and oat EGs nutritional and health claims technological properties lipid content structured lipids emulsion gels oil bulking agent vibrational spectroscopy Raman spectroscopy infrared spectroscopy marine algae lambs performance meat quality Opuntia ficus-indica Myrciaria cauliflora Vitis sp. microbiological stability sensory properties cleaner label n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | lipid oxidation natural antioxidant sensorial properties textural parameters phenolic compounds microbial analysis low fat beeswax cholesterol saturated fatty acid (SFA) n-6/n-3 preference test enoki mushroom physicochemical properties antioxidant activity dietary fiber goat meat nuggets quality sensory characteristics by-product valorisation sunflower meal healthier meat product spectroscopy analysis polyphenol profile edible mushroom flour Agaricus bisporus Pleurotus ostreatus healthier meat products beef muscle protein solubility myofibril fragmentation microstructure aging consumer acceptance fatty acids physicochemical attributes sensory attributes venison fresh sausages longanizas grilling chia and oat EGs nutritional and health claims technological properties lipid content structured lipids emulsion gels oil bulking agent vibrational spectroscopy Raman spectroscopy infrared spectroscopy marine algae lambs performance meat quality Opuntia ficus-indica Myrciaria cauliflora Vitis sp. microbiological stability sensory properties cleaner label n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20220224_9783036529851_125 |