LEADER 05381nam 2201225z- 450 001 9910557586103321 005 20231214133607.0 035 $a(CKB)5400000000043787 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/77088 035 $a(EXLCZ)995400000000043787 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aProgress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (218 p.) 311 $a3-0365-2542-4 311 $a3-0365-2543-2 330 $aThe alleged responsibility of meats and processed meat products for some of our population?s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, ?Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources?, comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally. 610 $achicken fat by-products 610 $aunsaturated fatty acids 610 $acolour properties 610 $alipid profile 610 $abeef 610 $alamb 610 $apork 610 $atrace elements 610 $amicronutrients 610 $afatty acids 610 $agenomics 610 $aheritability 610 $aCampylobacter jejuni 610 $aantimicrobials 610 $adecontamination 610 $apoultry 610 $achicken wings 610 $aapplication method 610 $aindicator bacteria 610 $achlorine dioxide 610 $arhamnolipids 610 $a1,3-Dibromo-5.5-dimethyl hydantoin 610 $ainterventions 610 $abarley 610 $acorn 610 $ablend 610 $aeating quality 610 $avolatile compounds 610 $aSalmonella spp. 610 $aE. coli 610 $apathogen surrogates 610 $aozone intervention 610 $abeef trim 610 $atropical 610 $ameat quality 610 $anutrient 610 $acomposition 610 $abeef primals 610 $acomputer vision system 610 $adual energy X-ray absorptiometry 610 $amature cows 610 $arib-eye camera 610 $awhole-side camera 610 $alactic acid 610 $aUV-C 610 $aListeria monocytogenes 610 $aLAB 610 $aresponse surface methodology 610 $alongissimus dorsii lumborum 610 $amultivariate analyses 610 $aproximate composition 610 $afatty acid profile 610 $amineral content 610 $acarcass traits 610 $atropical beef cattle 610 $arefrigerated meat shelf life 610 $amicrobial indicators 610 $avacuum packaging 610 $acarcass chilling 610 $ahot water intervention 610 $aSalmonella 610 $achicken 610 $amicrobial intervention 610 $afood-contact surfaces 610 $aPirenaica 610 $aProtected Geographical Indication 610 $aTernera de Navarra 610 $aCertified Angus Beef 610 $acountry of origin 610 $aUSDA standard 610 $asensory profile 610 $apig 610 $aseaweed 610 $apork quality 610 $aminerals 610 $aproximal composition 610 $aMacrocystis pyrifera 700 $aNelson$b Huerta-Leidenz$4edt$01328683 702 $aNelson$b Huerta-Leidenz$4oth 906 $aBOOK 912 $a9910557586103321 996 $aProgress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources$93038820 997 $aUNINA