Quality and Safety of Meat Products

• Kolejni autorzy: Panea, Begoña (Redaktor), Ripoll, Guillermo (Redaktor)
• Format: Elektroniczne Rozdział
• Język: angielski
• Wydane: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Hasła przedmiotowe: Research & information: general; Biology, life sciences; Escherichia coli O157:H7; quality; beef; veal; thermal inactivation; muscle foods; modified atmosphere packaging; CO; shelf-life; best practice; regulation; broiler; chicken; breast meat; sensory analysis; Spirulina; black soldier fly; Hermetia illucens; M. pectoralis superficialis; lamb meat; freshness; volatile compounds; aldehydes; aldehyde ratios; quality control; catfish; batters; texture; oil content; Listeria monocytogenes; Campylobacter; Salmonella; Staphylococcus aureus; vacuum impregnation; sodium chloride brine; cull cows; meat quality; microstructure; moisture-enhanced meat; cluster; intrinsic; extrinsic; oil; meat confit; lamb; cecina; ovine; sensory quality; traditional meat products; poultry; carbon monoxide; packaging; enhanced meat
• Dostęp online: DOAB: download the publication; DOAB: description of the publication

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...