Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources

• Other Authors: Nelson, Huerta-Leidenz (Editor)
• Format: Electronic Book Chapter
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Subjects: chicken fat by-products; unsaturated fatty acids; colour properties; lipid profile; beef; lamb; pork; trace elements; micronutrients; fatty acids; genomics; heritability; Campylobacter jejuni; antimicrobials; decontamination; poultry; chicken wings; application method; indicator bacteria; chlorine dioxide; rhamnolipids; 1,3-Dibromo-5.5-dimethyl hydantoin; interventions; barley; corn; blend; eating quality; volatile compounds; Salmonella spp.; E. coli; pathogen surrogates; ozone intervention; beef trim; tropical; meat quality; nutrient; composition; beef primals; computer vision system; dual energy X-ray absorptiometry; mature cows; rib-eye camera; whole-side camera; lactic acid; UV-C; Listeria monocytogenes; LAB; response surface methodology; longissimus dorsii lumborum; multivariate analyses; proximate composition; fatty acid profile; mineral content; carcass traits; tropical beef cattle; refrigerated meat shelf life; microbial indicators; vacuum packaging; carcass chilling; hot water intervention; Salmonella; chicken; microbial intervention; food-contact surfaces; Pirenaica; Protected Geographical Indication; Ternera de Navarra; Certified Angus Beef; country of origin; USDA standard; sensory profile; pig; seaweed; pork quality; minerals; proximal composition; Macrocystis pyrifera; n/a
• Online Access: DOAB: download the publication; DOAB: description of the publication

The alleged responsibility of meats and processed meat products for some of our population's major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and...