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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

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...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:
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
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Accés en línia:ONIX_20220111_9783036522876_752
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