LEADER 03365nam 2201009z- 450 001 9910557102903321 005 20231214133400.0 035 $a(CKB)5400000000041018 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69288 035 $a(EXLCZ)995400000000041018 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aQuality and Safety of Meat Products 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (154 p.) 311 $a3-03943-372-5 311 $a3-03943-373-3 330 $aFood 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 610 $aEscherichia coli O157:H7 610 $aquality 610 $abeef 610 $aveal 610 $athermal inactivation 610 $amuscle foods 610 $amodified atmosphere packaging 610 $aCO 610 $ashelf-life 610 $abest practice 610 $aregulation 610 $abroiler 610 $achicken 610 $abreast meat 610 $asensory analysis 610 $aSpirulina 610 $ablack soldier fly 610 $aHermetia illucens 610 $aM. pectoralis superficialis 610 $alamb meat 610 $afreshness 610 $avolatile compounds 610 $aaldehydes 610 $aaldehyde ratios 610 $aquality control 610 $acatfish 610 $abatters 610 $atexture 610 $aoil content 610 $aListeria monocytogenes 610 $aCampylobacter 610 $aSalmonella 610 $aStaphylococcus aureus 610 $avacuum impregnation 610 $asodium chloride brine 610 $acull cows 610 $ameat quality 610 $amicrostructure 610 $amoisture-enhanced meat 610 $acluster 610 $aintrinsic 610 $aextrinsic 610 $aoil 610 $ameat confit 610 $alamb 610 $acecina 610 $aovine 610 $asensory quality 610 $atraditional meat products 610 $apoultry 610 $acarbon monoxide 610 $apackaging 610 $aenhanced meat 615 7$aResearch & information: general 615 7$aBiology, life sciences 700 $aPanea$b Begoņa$4edt$01296128 702 $aRipoll$b Guillermo$4edt 702 $aPanea$b Begoņa$4oth 702 $aRipoll$b Guillermo$4oth 906 $aBOOK 912 $a9910557102903321 996 $aQuality and Safety of Meat Products$93023787 997 $aUNINA