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dc.contributor.editorNelson, Huerta-Leidenz
dc.date.accessioned2022-01-11T13:51:49Z
dc.date.available2022-01-11T13:51:49Z
dc.date.issued2021
dc.identifierONIX_20220111_9783036525426_920
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/77088
dc.description.abstractThe 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.
dc.languageEnglish
dc.subject.otherchicken fat by-products
dc.subject.otherunsaturated fatty acids
dc.subject.othercolour properties
dc.subject.otherlipid profile
dc.subject.otherbeef
dc.subject.otherlamb
dc.subject.otherpork
dc.subject.othertrace elements
dc.subject.othermicronutrients
dc.subject.otherfatty acids
dc.subject.othergenomics
dc.subject.otherheritability
dc.subject.otherCampylobacter jejuni
dc.subject.otherantimicrobials
dc.subject.otherdecontamination
dc.subject.otherpoultry
dc.subject.otherchicken wings
dc.subject.otherapplication method
dc.subject.otherindicator bacteria
dc.subject.otherchlorine dioxide
dc.subject.otherrhamnolipids
dc.subject.other1,3-Dibromo-5.5-dimethyl hydantoin
dc.subject.otherinterventions
dc.subject.otherbarley
dc.subject.othercorn
dc.subject.otherblend
dc.subject.othereating quality
dc.subject.othervolatile compounds
dc.subject.otherSalmonella spp.
dc.subject.otherE. coli
dc.subject.otherpathogen surrogates
dc.subject.otherozone intervention
dc.subject.otherbeef trim
dc.subject.othertropical
dc.subject.othermeat quality
dc.subject.othernutrient
dc.subject.othercomposition
dc.subject.otherbeef primals
dc.subject.othercomputer vision system
dc.subject.otherdual energy X-ray absorptiometry
dc.subject.othermature cows
dc.subject.otherrib-eye camera
dc.subject.otherwhole-side camera
dc.subject.otherlactic acid
dc.subject.otherUV-C
dc.subject.otherListeria monocytogenes
dc.subject.otherLAB
dc.subject.otherresponse surface methodology
dc.subject.otherlongissimus dorsii lumborum
dc.subject.othermultivariate analyses
dc.subject.otherproximate composition
dc.subject.otherfatty acid profile
dc.subject.othermineral content
dc.subject.othercarcass traits
dc.subject.othertropical beef cattle
dc.subject.otherrefrigerated meat shelf life
dc.subject.othermicrobial indicators
dc.subject.othervacuum packaging
dc.subject.othercarcass chilling
dc.subject.otherhot water intervention
dc.subject.otherSalmonella
dc.subject.otherchicken
dc.subject.othermicrobial intervention
dc.subject.otherfood-contact surfaces
dc.subject.otherPirenaica
dc.subject.otherProtected Geographical Indication
dc.subject.otherTernera de Navarra
dc.subject.otherCertified Angus Beef
dc.subject.othercountry of origin
dc.subject.otherUSDA standard
dc.subject.othersensory profile
dc.subject.otherpig
dc.subject.otherseaweed
dc.subject.otherpork quality
dc.subject.otherminerals
dc.subject.otherproximal composition
dc.subject.otherMacrocystis pyrifera
dc.subject.othern/a
dc.titleProgress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-2543-3
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036525426
oapen.relation.isbn9783036525433
oapen.pages218
oapen.place.publicationBasel, Switzerland


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