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Consumer Preferences and Acceptance of Meat Products
| Consumer Preferences and Acceptance of Meat Products |
| Autore | Garmyn Andrea |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (222 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
actinidin
consumer acceptance consumer sensory testing eating quality grass-fed beef Meat Standards Australia (MSA) proteolysis sensory testing quality tenderness oxidation colour sensory acceptability beef consumer perceptions patties tempeh consumers attitude sheepmeat premium holistic product development consumer enhancement fajita muscle phosphate sodium bicarbonate lamb age sensory evaluation flavor meat purchase decision-making meat buying criteria extended postmortem aging demographics satisfaction focus group meat products qualitative multivariate analysis conjoint analysis older adults consumer sensory pork lamb juiciness demographic yearling longissimus semimembranosus cross-cultural |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557669503321 |
Garmyn Andrea
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
| Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources |
| Autore | Nelson Huerta-Leidenz |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (218 p.) |
| Soggetto non controllato |
chicken fat by-products
unsaturated fatty acids colour properties lipid profile beef lamb pork trace elements micronutrients fatty acids genomics heritability Campylobacter jejuni antimicrobials decontamination poultry chicken wings application method indicator bacteria chlorine dioxide rhamnolipids 1,3-Dibromo-5.5-dimethyl hydantoin interventions barley corn blend eating quality volatile compounds Salmonella spp E. coli pathogen surrogates ozone intervention beef trim tropical meat quality nutrient composition beef primals computer vision system dual energy X-ray absorptiometry mature cows rib-eye camera whole-side camera lactic acid UV-C Listeria monocytogenes LAB response surface methodology longissimus dorsii lumborum multivariate analyses proximate composition fatty acid profile mineral content carcass traits tropical beef cattle refrigerated meat shelf life microbial indicators vacuum packaging carcass chilling hot water intervention Salmonella chicken microbial intervention food-contact surfaces Pirenaica Protected Geographical Indication Ternera de Navarra Certified Angus Beef country of origin USDA standard sensory profile pig seaweed pork quality minerals proximal composition Macrocystis pyrifera |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557586103321 |
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Nelson Huerta-Leidenz
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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