Quality and Safety of Meat Products

• Autore: Panea Begoña
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020
• Descrizione fisica: 1 electronic resource (154 p.)
• Soggetto topico: Research & information: general; Biology, life sciences
• Soggetto non controllato: Escherichia coli O157:H7; quality; beef; veal; thermal inactivation; muscle foods; modified atmosphere packaging; CO; shelf-life; best practice; regulation; broiler; chicken; breast meat; sensory analysis; Spirulina; black soldier fly; Hermetia illucens; M. pectoralis superficialis; lamb meat; freshness; volatile compounds; aldehydes; aldehyde ratios; quality control; catfish; batters; texture; oil content; Listeria monocytogenes; Campylobacter; Salmonella; Staphylococcus aureus; vacuum impregnation; sodium chloride brine; cull cows; meat quality; microstructure; moisture-enhanced meat; cluster; intrinsic; extrinsic; oil; meat confit; lamb; cecina; ovine; sensory quality; traditional meat products; poultry; carbon monoxide; packaging; enhanced meat
• 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