02893nam 2200793z- 450 991055733210332120231214132931.0(CKB)5400000000042558(oapen)https://directory.doabooks.org/handle/20.500.12854/76920(EXLCZ)99540000000004255820202201d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierImproving the Sensory, Nutritional and Physicochemical Quality of Fresh MeatBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic 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.Research & information: generalbicsscBiology, life sciencesbicsscsteviosideorganic seleniumHanwoo cattlefatty acid profileoxidative statussensory attributespolyamide-alginate filmnanoparticlenisinε-polylysinefrankfurterplant extractactive packagingbeefelectrical stimulationglycolytic potentialqualitytemperature declinebeef pattiescorn starchOsantendernesscooking lossback fatboar taintentire male pigGC-MSlipid oxidationmeat qualitypork meatSPMEVOCBordaleira-de-Entre-Douro-e-Minhorearing systempastureconcentratevolatile compoundsResearch & information: generalBiology, life sciencesSichetti Munekata Paulo Eduardoedt1322268Sichetti Munekata Paulo EduardoothBOOK9910557332103321Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat3034732UNINA