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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

dc.contributor.editorSichetti Munekata, Paulo Eduardo
dc.date.accessioned2022-01-11T13:46:30Z
dc.date.available2022-01-11T13:46:30Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036522876_752
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/76920
dc.description.abstractThe 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.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.otherstevioside
dc.subject.otherorganic selenium
dc.subject.otherHanwoo cattle
dc.subject.otherfatty acid profile
dc.subject.otheroxidative status
dc.subject.othersensory attributes
dc.subject.otherpolyamide-alginate film
dc.subject.othernanoparticle
dc.subject.othernisin
dc.subject.otherε-polylysine
dc.subject.otherfrankfurter
dc.subject.otherplant extract
dc.subject.otheractive packaging
dc.subject.otherbeef
dc.subject.otherelectrical stimulation
dc.subject.otherglycolytic potential
dc.subject.otherquality
dc.subject.othertemperature decline
dc.subject.otherbeef patties
dc.subject.othercorn starch
dc.subject.otherOsan
dc.subject.othertenderness
dc.subject.othercooking loss
dc.subject.otherback fat
dc.subject.otherboar taint
dc.subject.otherentire male pig
dc.subject.otherGC-MS
dc.subject.otherlipid oxidation
dc.subject.othermeat quality
dc.subject.otherpork meat
dc.subject.otherSPME
dc.subject.otherVOC
dc.subject.otherBordaleira-de-Entre-Douro-e-Minho
dc.subject.otherrearing system
dc.subject.otherpasture
dc.subject.otherconcentrate
dc.subject.othervolatile compounds
dc.subject.othern/a
dc.titleImproving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-2288-3
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036522876
oapen.relation.isbn9783036522883
oapen.pages112
oapen.place.publicationBasel, Switzerland


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