Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

• Yazar: Picard, Brigitte (auth)
• Diğer Yazarlar: Gagaoua, Mohammed (auth)
• Materyal Türü: Elektronik Kitap Bölümü
• Dil: İngilizce
• Baskı/Yayın Bilgisi: MDPI - Multidisciplinary Digital Publishing Institute 2020
• Konular: Biology, life sciences; meat quality; sensory and technological quality; serratus ventralis muscle; modeling; suckling cattle; immunohistology; pig; carcass; LC-MS/MS; calpain; sensorial and technological quality; on-line; infraspinatus muscle; statistical tools for meat quality prediction; malondialdehyde; skeletal muscle; chuck sale section; male and female turkeys; rearing managements; dry-cured belly; meat science; breeders; carcass characteristics; production systems; castration; muscle biochemistry; biomarker; monitoring; sample preparation; quality; bovine proteomics; h2afx; prediction; broilers; nutritional; phenol; shear force; beef performances; fetus; complexus muscle; near-infrared spectroscopy; phenotypic model; sensory acceptability; cull cow; trade-off; meat sensory properties; one-dimensional electrophoresis; rhomboideus muscle; boar taint; OMICs tools; pancetta; longissimus muscle; spectroscopy; carcass and meat qualities; finishing practices; pre-weaning period; grass-fed; nutritional quality; pasture; consumer; tenderness; predictive model; intramuscular fat; fattening period; rearing surveys; rearing practices; cows; young bulls; machine learning; breed; farm survey; beef quality; biological marker; Folin-Ciocalteu; decision trees; natural antioxidant; meat; color attributes; bovine; processed meat; meat rheological properties; growth period; muscle proteins; extracellular matrix; beef tenderness; farm-to-fork
• Online Erişim: DOAB: download the publication; DOAB: description of the publication

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highli...