03382nam 2201021z- 450 991055710290332120210501(CKB)5400000000041018(oapen)https://directory.doabooks.org/handle/20.500.12854/69288(oapen)doab69288(EXLCZ)99540000000004101820202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQuality and Safety of Meat ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (154 p.)3-03943-372-5 3-03943-373-3 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 are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.Biology, life sciencesbicsscResearch & information: generalbicsscaldehyde ratiosaldehydesbattersbeefbest practiceblack soldier flybreast meatbroilerCampylobactercarbon monoxidecatfishcecinachickenclusterCOcull cowsenhanced meatEscherichia coli O157:H7extrinsicfreshnessHermetia illucensintrinsiclamblamb meatListeria monocytogenesM. pectoralis superficialismeat confitmeat qualitymicrostructuremodified atmosphere packagingmoisture-enhanced meatmuscle foodsoiloil contentovinepackagingpoultryqualityquality controlregulationSalmonellasensory analysissensory qualityshelf-lifesodium chloride brineSpirulinaStaphylococcus aureustexturethermal inactivationtraditional meat productsvacuum impregnationvealvolatile compoundsBiology, life sciencesResearch & information: generalPanea Begoñaedt1296128Ripoll GuillermoedtPanea BegoñaothRipoll GuillermoothBOOK9910557102903321Quality and Safety of Meat Products3023787UNINA