02930nam 2200817z- 450 991055733210332120220111(CKB)5400000000042558(oapen)https://directory.doabooks.org/handle/20.500.12854/76920(oapen)doab76920(EXLCZ)99540000000004255820202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierImproving the Sensory, Nutritional and Physicochemical Quality of Fresh MeatBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (112 p.)3-0365-2287-5 3-0365-2288-3 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.Biology, life sciencesbicsscResearch and information: generalbicsscactive packagingback fatbeefbeef pattiesboar taintBordaleira-de-Entre-Douro-e-Minhoconcentratecooking losscorn starchelectrical stimulationentire male pigfatty acid profilefrankfurterGC-MSglycolytic potentialHanwoo cattlelipid oxidationmeat qualityn/ananoparticlenisinorganic seleniumOsanoxidative statuspastureplant extractpolyamide-alginate filmpork meatqualityrearing systemsensory attributesSPMEsteviosidetemperature declinetendernessVOCvolatile compoundsε-polylysineBiology, life sciencesResearch and information: generalSichetti Munekata Paulo Eduardoedt1322268Sichetti Munekata Paulo EduardoothBOOK9910557332103321Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat3034732UNINA