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...

Full description

Saved in:
Bibliographic Details
Other Authors: Panea, Begoña (Editor), Ripoll, Guillermo (Editor)
Format: Electronic Book Chapter
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
Subjects:
Online Access:DOAB: download the publication
DOAB: description of the publication
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000naaaa2200000uu 4500
001 doab_20_500_12854_69288
005 20210501
003 oapen
006 m o d
007 cr|mn|---annan
008 20210501s2020 xx |||||o ||| 0|eng d
020 |a books978-3-03943-373-5 
020 |a 9783039433728 
020 |a 9783039433735 
040 |a oapen  |c oapen 
024 7 |a 10.3390/books978-3-03943-373-5  |c doi 
041 0 |a eng 
042 |a dc 
072 7 |a GP  |2 bicssc 
072 7 |a PS  |2 bicssc 
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.) 
336 |a text  |b txt  |2 rdacontent 
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