LEADER 02574nam 2200361 450 001 9910674024703321 005 20230704084344.0 024 7 $a10.3390/books978-3-0365-2985-1 035 $a(CKB)5400000000043219 035 $a(NjHacI)995400000000043219 035 $a(EXLCZ)995400000000043219 100 $a20230704d2022 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNovel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics /$fClaudia Ruiz-Capillas, Ana Herrero Herranz 210 1$aBasel :$cMDPI - Multidisciplinary Digital Publishing Institute,$d2022. 215 $a1 online resource (170 pages) 311 $a3-0365-2984-5 330 $aMeat and meat products are in demand worldwide. However, new trends and innovations, driven by consumer interests and demands, have contributed to the development of healthier meat products, which are growing exponentially. Health is one of the main criteria for consumers when choosing the type of food they eat. This, along with more sustainable global production, changes in lifestyles, and nutritional ideologies among the population, has led to a growing demand in the market for healthier and more functional foods. This Special Issue has collected nine original research articles and one editorial. This book collects all-new, relevant information on the different strategies for modifying meat and meat products to make them healthier and more sustainable and the different quality control methods for their control. With this information, we hope to shed more light on this important topic. This SI will prove very useful and interesting to all those involved in the meat and meat product industry (livestock producers, processing companies, researchers, scientists, consumers, administration, etc.). Lastly, many of the studies featured in this SI leave the door open to future research in this area of growing interest, not only for the meat and meat product industry but for other foods as well. 606 $aFood$xPreservation 615 0$aFood$xPreservation. 676 $a664.028 700 $aRuiz-Capillas$b Claudia$01305962 702 $aHerranz$b Ana Herrero 801 0$bNjHacI 801 1$bNjHacl 906 $aBOOK 912 $a9910674024703321 996 $aNovel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics$93395134 997 $aUNINA