04479nam 2201333z- 450 991040408580332120231214133254.03-03928-691-9(CKB)4100000011302280(oapen)https://directory.doabooks.org/handle/20.500.12854/44404(EXLCZ)99410000001130228020202102d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierCurrent Advances in Meat Nutritional, Sensory and Physical Quality ImprovementMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (236 p.)3-03928-690-0 Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.meat qualitysensory and technological qualityserratus ventralis musclemodelingsuckling cattleimmunohistologypigcarcassLC-MS/MScalpainsensorial and technological qualityon-lineinfraspinatus musclestatistical tools for meat quality predictionmalondialdehydeskeletal musclechuck sale sectionmale and female turkeysrearing managementsdry-cured bellymeat sciencebreederscarcass characteristicsproduction systemscastrationmuscle biochemistrybiomarkermonitoringsample preparationqualitybovine proteomicsh2afxpredictionbroilersnutritionalphenolshear forcebeef performancesfetuscomplexus musclenear-infrared spectroscopyphenotypic modelsensory acceptabilitycull cowtrade-offmeat sensory propertiesone-dimensional electrophoresisrhomboideus muscleboar taintOMICs toolspancettalongissimus musclespectroscopycarcass and meat qualitiesfinishing practicespre-weaning periodgrass-fednutritional qualitypastureconsumertendernesspredictive modelintramuscular fatfattening periodrearing surveysrearing practicescowsyoung bullsmachine learningbreedfarm surveybeef qualitybiological markerFolin-Ciocalteudecision treesnatural antioxidantmeatcolor attributesbovineprocessed meatmeat rheological propertiesgrowth periodmuscle proteinsextracellular matrixbeef tendernessfarm-to-forkPicard Brigitteauth1237250Gagaoua MohammedauthBOOK9910404085803321Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement3011704UNINA