LEADER 04479nam 2201333z- 450 001 9910404085803321 005 20231214133254.0 010 $a3-03928-691-9 035 $a(CKB)4100000011302280 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/44404 035 $a(EXLCZ)994100000011302280 100 $a20202102d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (236 p.) 311 $a3-03928-690-0 330 $aWithin 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. 610 $ameat quality 610 $asensory and technological quality 610 $aserratus ventralis muscle 610 $amodeling 610 $asuckling cattle 610 $aimmunohistology 610 $apig 610 $acarcass 610 $aLC-MS/MS 610 $acalpain 610 $asensorial and technological quality 610 $aon-line 610 $ainfraspinatus muscle 610 $astatistical tools for meat quality prediction 610 $amalondialdehyde 610 $askeletal muscle 610 $achuck sale section 610 $amale and female turkeys 610 $arearing managements 610 $adry-cured belly 610 $ameat science 610 $abreeders 610 $acarcass characteristics 610 $aproduction systems 610 $acastration 610 $amuscle biochemistry 610 $abiomarker 610 $amonitoring 610 $asample preparation 610 $aquality 610 $abovine proteomics 610 $ah2afx 610 $aprediction 610 $abroilers 610 $anutritional 610 $aphenol 610 $ashear force 610 $abeef performances 610 $afetus 610 $acomplexus muscle 610 $anear-infrared spectroscopy 610 $aphenotypic model 610 $asensory acceptability 610 $acull cow 610 $atrade-off 610 $ameat sensory properties 610 $aone-dimensional electrophoresis 610 $arhomboideus muscle 610 $aboar taint 610 $aOMICs tools 610 $apancetta 610 $alongissimus muscle 610 $aspectroscopy 610 $acarcass and meat qualities 610 $afinishing practices 610 $apre-weaning period 610 $agrass-fed 610 $anutritional quality 610 $apasture 610 $aconsumer 610 $atenderness 610 $apredictive model 610 $aintramuscular fat 610 $afattening period 610 $arearing surveys 610 $arearing practices 610 $acows 610 $ayoung bulls 610 $amachine learning 610 $abreed 610 $afarm survey 610 $abeef quality 610 $abiological marker 610 $aFolin-Ciocalteu 610 $adecision trees 610 $anatural antioxidant 610 $ameat 610 $acolor attributes 610 $abovine 610 $aprocessed meat 610 $ameat rheological properties 610 $agrowth period 610 $amuscle proteins 610 $aextracellular matrix 610 $abeef tenderness 610 $afarm-to-fork 700 $aPicard$b Brigitte$4auth$01237250 702 $aGagaoua$b Mohammed$4auth 906 $aBOOK 912 $a9910404085803321 996 $aCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement$93011704 997 $aUNINA