Vai al contenuto principale della pagina

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat



(Visualizza in formato marc)    (Visualizza in BIBFRAME)

Autore: Sichetti Munekata Paulo Eduardo Visualizza persona
Titolo: Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat Visualizza cluster
Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica: 1 electronic resource (112 p.)
Soggetto topico: Research & information: general
Biology, life sciences
Soggetto non controllato: stevioside
organic selenium
Hanwoo cattle
fatty acid profile
oxidative status
sensory attributes
polyamide-alginate film
nanoparticle
nisin
ε-polylysine
frankfurter
plant extract
active packaging
beef
electrical stimulation
glycolytic potential
quality
temperature decline
beef patties
corn starch
Osan
tenderness
cooking loss
back fat
boar taint
entire male pig
GC-MS
lipid oxidation
meat quality
pork meat
SPME
VOC
Bordaleira-de-Entre-Douro-e-Minho
rearing system
pasture
concentrate
volatile compounds
Persona (resp. second.): Sichetti MunekataPaulo Eduardo
Sommario/riassunto: The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
Titolo autorizzato: Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat  Visualizza cluster
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910557332103321
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui