Next Article in Journal
Potential Hepatoprotective Activity of Super Critical Carbon Dioxide Olive Leaf Extracts against CCl4-Induced Liver Damage
Previous Article in Journal
Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine
Previous Article in Special Issue
Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations
Open AccessEditorial

Quality and Safety of Meat Products

by Begoña Panea 1,2,* and Guillermo Ripoll 1,2
1
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Unidad de Producción y Sanidad Animal, Avda. Montañana 930, 50059 Zaragoza, Spain
2
Instituto Agroalimentario de Aragón–IA2 (CITA)-Universidad de Zaragoza, 50013 Zaragoza, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 803; https://doi.org/10.3390/foods9060803
Received: 1 June 2020 / Accepted: 15 June 2020 / Published: 18 June 2020
(This article belongs to the Special Issue Quality and Safety of Meat Products)
Food safety is a major problem around the world, both regarding 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. View Full-Text
Keywords: poultry; beef; lamb; carbon monoxide; volatile compounds; packaging; enhanced meat; sensory analysis; Campylobacter; Escherichia coli O157:H7; Hermetia illucens; Listeria monocytogenes; Staphylococcus aureus; Salmonella poultry; beef; lamb; carbon monoxide; volatile compounds; packaging; enhanced meat; sensory analysis; Campylobacter; Escherichia coli O157:H7; Hermetia illucens; Listeria monocytogenes; Staphylococcus aureus; Salmonella
MDPI and ACS Style

Panea, B.; Ripoll, G. Quality and Safety of Meat Products. Foods 2020, 9, 803.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop