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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
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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 in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
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Keywords
- active packaging
- back fat
- beef
- beef patties
- Biology, Life Sciences
- boar taint
- Bordaleira-de-Entre-Douro-e-Minho
- concentrate
- cooking loss
- corn starch
- electrical stimulation
- entire male pig
- fatty acid profile
- frankfurter
- GC-MS
- glycolytic potential
- Hanwoo cattle
- lipid oxidation
- Mathematics & science
- meat quality
- n/a
- nanoparticle
- nisin
- organic selenium
- Osan
- oxidative status
- pasture
- Plant extract
- polyamide-alginate film
- pork meat
- Quality
- rearing system
- Reference, information & interdisciplinary subjects
- Research & information: general
- sensory attributes
- SPME
- stevioside
- temperature decline
- tenderness
- VOC
- volatile compounds
- ε-polylysine
Links
DOI: 10.3390/books978-3-0365-2288-3Editions