Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

doi:10.3390/books978-3-0365-2288-3

Download Url(s)

https://mdpi.com/books/pdfview/book/4511

Contributor(s)

Sichetti Munekata, Paulo Eduardo (editor)

Language

English

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Abstract

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.

URI

https://directory.doabooks.org/handle/20.500.12854/76920

Keywords

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