03365nam 2201009z- 450 991055710290332120231214133400.0(CKB)5400000000041018(oapen)https://directory.doabooks.org/handle/20.500.12854/69288(EXLCZ)99540000000004101820202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierQuality and Safety of Meat ProductsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 electronic 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.Research & information: generalbicsscBiology, life sciencesbicsscEscherichia coli O157:H7qualitybeefvealthermal inactivationmuscle foodsmodified atmosphere packagingCOshelf-lifebest practiceregulationbroilerchickenbreast meatsensory analysisSpirulinablack soldier flyHermetia illucensM. pectoralis superficialislamb meatfreshnessvolatile compoundsaldehydesaldehyde ratiosquality controlcatfishbatterstextureoil contentListeria monocytogenesCampylobacterSalmonellaStaphylococcus aureusvacuum impregnationsodium chloride brinecull cowsmeat qualitymicrostructuremoisture-enhanced meatclusterintrinsicextrinsicoilmeat confitlambcecinaovinesensory qualitytraditional meat productspoultrycarbon monoxidepackagingenhanced meatResearch & information: generalBiology, life sciencesPanea Begoñaedt1296128Ripoll GuillermoedtPanea BegoñaothRipoll GuillermoothBOOK9910557102903321Quality and Safety of Meat Products3023787UNINA