Qualité des aliments d'origine animale

• अन्य लेखक: Prache, Sophie (संपादक), Santé-Lhoutellier, Véronique (संपादक), Donnars, Catherine (संपादक)
• स्वरूप: इलेक्ट्रोनिक पुस्तक अध्याय
• प्रकाशित: éditions Quae 2021
• विषय: Food & society; organic farming, decision support, food, food chain, consumer, contamination, breeding, evaluation, expertise, fish, animal production, dairy product, quality, health, preservation technique, processing technique, poultry
• ऑनलाइन पहुंच: DOAB: download the publication; DOAB: description of the publication

सारांश

For the past ten years or so, numerous studies have questioned our consumption of food of animal origin. The impacts of animal husbandry on the environment, the effects on human health of excessive consumption of red meat and cold meats as well as ethical concerns towards animals have changed the image of these products. However, few studies have analyzed their quality in its various dimensions. This is what this book proposes, which takes the main lessons of a collective scientific expertise coordinated by INRAE ​​in 2020. It jointly characterizes the organoleptic, nutritional, health, technological, commercial, usage and image properties of these foods. Covering the entire food manufacturing chain, it points out the breeding and processing factors influencing quality and underlines the possible antagonisms or synergies between the dimensions of quality and between the different stages of product development. The authors also compare the specific commitments of products with quality signs (organic, Red Label, PDO, IGP, STG).

भौतिक वर्णन

1 electronic resource (170 p.)

आईएसबीएन

978-2-7592-3278-9
9782759232772
9782759232789
9782759232796

अभिगमन

Open Access