Reprint
Quality and Safety of Meat Products
Edited by
November 2020
154 pages
- ISBN978-3-03943-372-8 (Hardback)
- ISBN978-3-03943-373-5 (PDF)
This book is a reprint of the Special Issue Quality and Safety of Meat Products that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
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.
Format
- Hardback
License
© 2021 by the authors; CC BY license
Keywords
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; modified atmosphere packaging; Spirulina; black soldier fly; Hermetia illucens; M. pectoralis superficialis; lamb meat; freshness; volatile compounds; aldehydes; aldehyde ratios; quality control; catfish; batters; texture; oil content; chicken; 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; beef; lamb; carbon monoxide; volatile compounds; packaging; enhanced meat; sensory analysis; Campylobacter; Escherichia coli O157:H7; Hermetia illucens; Listeria monocytogenes; Staphylococcus aureus; Salmonella