Quality and Safety of Meat Products
Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers...
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Format: | Electronic Book Chapter |
Language: | English |
Published: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2020
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Subjects: | |
Online Access: | DOAB: download the publication DOAB: description of the publication |
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100 | 1 | |a Panea, Begoña |4 edt | |
700 | 1 | |a Ripoll, Guillermo |4 edt | |
700 | 1 | |a Panea, Begoña |4 oth | |
700 | 1 | |a Ripoll, Guillermo |4 oth | |
245 | 1 | 0 | |a Quality and Safety of Meat Products |
260 | |a Basel, Switzerland |b MDPI - Multidisciplinary Digital Publishing Institute |c 2020 | ||
300 | |a 1 electronic resource (154 p.) | ||
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337 | |a computer |b c |2 rdamedia | ||
338 | |a online resource |b cr |2 rdacarrier | ||
506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
520 | |a Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement. | ||
540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
546 | |a English | ||
650 | 7 | |a Research & information: general |2 bicssc | |
650 | 7 | |a Biology, life sciences |2 bicssc | |
653 | |a Escherichia coli O157:H7 | ||
653 | |a quality | ||
653 | |a beef | ||
653 | |a veal | ||
653 | |a thermal inactivation | ||
653 | |a muscle foods | ||
653 | |a modified atmosphere packaging | ||
653 | |a CO | ||
653 | |a shelf-life | ||
653 | |a best practice | ||
653 | |a regulation | ||
653 | |a broiler | ||
653 | |a chicken | ||
653 | |a breast meat | ||
653 | |a sensory analysis | ||
653 | |a Spirulina | ||
653 | |a black soldier fly | ||
653 | |a Hermetia illucens | ||
653 | |a M. pectoralis superficialis | ||
653 | |a lamb meat | ||
653 | |a freshness | ||
653 | |a volatile compounds | ||
653 | |a aldehydes | ||
653 | |a aldehyde ratios | ||
653 | |a quality control | ||
653 | |a catfish | ||
653 | |a batters | ||
653 | |a texture | ||
653 | |a oil content | ||
653 | |a Listeria monocytogenes | ||
653 | |a Campylobacter | ||
653 | |a Salmonella | ||
653 | |a Staphylococcus aureus | ||
653 | |a vacuum impregnation | ||
653 | |a sodium chloride brine | ||
653 | |a cull cows | ||
653 | |a meat quality | ||
653 | |a microstructure | ||
653 | |a moisture-enhanced meat | ||
653 | |a cluster | ||
653 | |a intrinsic | ||
653 | |a extrinsic | ||
653 | |a oil | ||
653 | |a meat confit | ||
653 | |a lamb | ||
653 | |a cecina | ||
653 | |a ovine | ||
653 | |a sensory quality | ||
653 | |a traditional meat products | ||
653 | |a poultry | ||
653 | |a carbon monoxide | ||
653 | |a packaging | ||
653 | |a enhanced meat | ||
856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/3078 |7 0 |z DOAB: download the publication |
856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/69288 |7 0 |z DOAB: description of the publication |