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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
| Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| Autore | Picard Brigitte |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 online resource (236 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
beef performances
beef quality beef tenderness biological marker biomarker boar taint bovine bovine proteomics breed breeders broilers calpain carcass carcass and meat qualities carcass characteristics castration chuck sale section color attributes complexus muscle consumer cows cull cow decision trees dry-cured belly extracellular matrix farm survey farm-to-fork fattening period fetus finishing practices Folin-Ciocalteu grass-fed growth period h2afx immunohistology infraspinatus muscle intramuscular fat LC-MS/MS longissimus muscle machine learning male and female turkeys malondialdehyde meat meat quality meat rheological properties meat science meat sensory properties modeling monitoring muscle biochemistry muscle proteins natural antioxidant near-infrared spectroscopy nutritional nutritional quality OMICs tools on-line one-dimensional electrophoresis pancetta pasture phenol phenotypic model pig pre-weaning period prediction predictive model processed meat production systems quality rearing managements rearing practices rearing surveys rhomboideus muscle sample preparation sensorial and technological quality sensory acceptability sensory and technological quality serratus ventralis muscle shear force skeletal muscle spectroscopy statistical tools for meat quality prediction suckling cattle tenderness trade-off young bulls |
| ISBN | 3-03928-691-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404085803321 |
Picard Brigitte
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Meat Products: From Animal (Farm) to Meal (Fork)
| Meat Products: From Animal (Farm) to Meal (Fork) |
| Autore | Holman Benjamin |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 online resource (168 p.) |
| Soggetto topico |
Biology, life sciences
Research and information: general Technology, Engineering, Agriculture, Industrial processes |
| Soggetto non controllato |
age of slaughter
agricultural practices animal production antioxidants beef broilers camelina carbohydrate source carcass characteristics carcass weight cholesterol color colour stability composite consumer guidelines corticosterone discriminant analysis distiller grains fat digestion and absorption fatty acid profile fatty acids feeding feeding system fetal programming Holstein human health imported animals intramuscular fat key aroma compounds lambs lipid oxidation local breeds marker maternal nutrition meat meat quality Merino modified atmosphere packaging muscles n/a nutrition oxidative stability pre- and postrigor preservation productivity recombination and omission experiments roasted mutton SEUROP system stress sustainability trigas venison welfare |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Meat Products |
| Record Nr. | UNINA-9910576882003321 |
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Holman Benjamin
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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