Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

• Weitere Verfasser: Sichetti Munekata, Paulo Eduardo (Herausgegeben von)
• Format: Elektronisch Buchkapitel
• Sprache: Englisch
• Veröffentlicht: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Schlagworte: Research & information: general; Biology, life sciences; stevioside; organic selenium; Hanwoo cattle; fatty acid profile; oxidative status; sensory attributes; polyamide-alginate film; nanoparticle; nisin; ε-polylysine; frankfurter; plant extract; active packaging; beef; electrical stimulation; glycolytic potential; quality; temperature decline; beef patties; corn starch; Osan; tenderness; cooking loss; back fat; boar taint; entire male pig; GC-MS; lipid oxidation; meat quality; pork meat; SPME; VOC; Bordaleira-de-Entre-Douro-e-Minho; rearing system; pasture; concentrate; volatile compounds; n/a
• Online-Zugang: DOAB: download the publication; DOAB: description of the publication

The e-book and Special Issue "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements...