Quality and Safety of Meat Products

• Autore: Panea Begoña
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 online resource (154 p.)
• Soggetto topico: Biology, life sciences; Research & information: general
• Soggetto non controllato: aldehyde ratios; aldehydes; batters; beef; best practice; black soldier fly; breast meat; broiler; Campylobacter; carbon monoxide; catfish; cecina; chicken; cluster; CO; cull cows; enhanced meat; Escherichia coli O157:H7; extrinsic; freshness; Hermetia illucens; intrinsic; lamb; lamb meat; Listeria monocytogenes; M. pectoralis superficialis; meat confit; meat quality; microstructure; modified atmosphere packaging; moisture-enhanced meat; muscle foods; oil; oil content; ovine; packaging; poultry; quality; quality control; regulation; Salmonella; sensory analysis; sensory quality; shelf-life; sodium chloride brine; Spirulina; Staphylococcus aureus; texture; thermal inactivation; traditional meat products; vacuum impregnation; veal; volatile compounds
• Persona (resp. second.): RipollGuillermo; PaneaBegoña
• Sommario/riassunto: Food 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.
• Titolo autorizzato: Quality and Safety of Meat Products
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557102903321
• Lo trovi qui: Univ. Federico II