Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

• Autore: Picard Brigitte
• Pubblicazione: 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
• Persona (resp. second.): GagaouaMohammed
• Sommario/riassunto: Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
• Titolo autorizzato: Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
• ISBN: 3-03928-691-9
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910404085803321
• Lo trovi qui: Univ. Federico II