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dc.contributor.editorRuiz-Capillas, Claudia
dc.contributor.editorHerranz, Ana Herrero
dc.date.accessioned2022-02-24T10:37:53Z
dc.date.available2022-02-24T10:37:53Z
dc.date.issued2022
dc.identifierONIX_20220224_9783036529851_125
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/78827
dc.description.abstractMeat 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.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issuesen_US
dc.subject.otherlipid oxidation
dc.subject.othernatural antioxidant
dc.subject.othersensorial properties
dc.subject.othertextural parameters
dc.subject.otherphenolic compounds
dc.subject.othermicrobial analysis
dc.subject.otherlow fat
dc.subject.otherbeeswax
dc.subject.othercholesterol
dc.subject.othersaturated fatty acid (SFA)
dc.subject.othern-6/n-3
dc.subject.otherpreference test
dc.subject.otherenoki mushroom
dc.subject.otherphysicochemical properties
dc.subject.otherantioxidant activity
dc.subject.otherdietary fiber
dc.subject.othergoat meat nuggets quality
dc.subject.othersensory characteristics
dc.subject.otherby-product valorisation
dc.subject.othersunflower meal
dc.subject.otherhealthier meat product
dc.subject.otherspectroscopy analysis
dc.subject.otherpolyphenol profile
dc.subject.otheredible mushroom flour
dc.subject.otherAgaricus bisporus
dc.subject.otherPleurotus ostreatus
dc.subject.otherhealthier meat products
dc.subject.otherbeef muscle
dc.subject.otherprotein solubility
dc.subject.othermyofibril fragmentation
dc.subject.othermicrostructure
dc.subject.otheraging
dc.subject.otherconsumer acceptance
dc.subject.otherfatty acids
dc.subject.otherphysicochemical attributes
dc.subject.othersensory attributes
dc.subject.othervenison
dc.subject.otherfresh sausages
dc.subject.otherlonganizas
dc.subject.othergrilling
dc.subject.otherchia and oat EGs
dc.subject.othernutritional and health claims
dc.subject.othertechnological properties
dc.subject.otherlipid content
dc.subject.otherstructured lipids
dc.subject.otheremulsion gels
dc.subject.otheroil bulking agent
dc.subject.othervibrational spectroscopy
dc.subject.otherRaman spectroscopy
dc.subject.otherinfrared spectroscopy
dc.subject.othermarine algae
dc.subject.otherlambs
dc.subject.otherperformance
dc.subject.othermeat quality
dc.subject.otherOpuntia ficus-indica
dc.subject.otherMyrciaria cauliflora
dc.subject.otherVitis sp.
dc.subject.othermicrobiological stability
dc.subject.othersensory properties
dc.subject.othercleaner label
dc.subject.othern/a
dc.titleNovel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-2985-1
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036529851
oapen.relation.isbn9783036529844
oapen.pages170
oapen.place.publicationBasel


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