Reprint
Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Edited by
April 2020
236 pages
- ISBN978-3-03928-690-4 (Hardback)
- ISBN978-3-03928-691-1 (PDF)
This book is a reprint of the Special Issue Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement that was published in
Biology & Life Sciences
Chemistry & Materials Science
Engineering
Public Health & Healthcare
Summary
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.
Format
- Hardback
License
© 2020 by the authors; CC BY-NC-ND license
Keywords
pre-weaning period; fattening period; growth period; meat sensory properties; rearing managements; rearing surveys; male and female turkeys; breeders; broilers; carcass; meat; nutritional; sensorial and technological quality; muscle proteins; one-dimensional electrophoresis; bovine proteomics; LC-MS/MS; sample preparation; skeletal muscle; fetus; bovine; extracellular matrix; immunohistology; consumer; sensory acceptability; dry-cured belly; pancetta; pig; boar taint; suckling cattle; cull cow; meat quality; finishing practices; farm survey; rearing managements; chuck sale section; meat sensory properties; meat rheological properties; color attributes; longissimus muscle; complexus muscle; infraspinatus muscle; rhomboideus muscle; serratus ventralis muscle; beef quality; castration; breed; shear force; intramuscular fat; trade-off; meat quality; beef performances; modeling; predictive model; tenderness; meat; biomarker; calpain; h2afx; grass-fed; young bulls; nutritional quality; tenderness; carcass characteristics; pasture; beef tenderness; machine learning; farm-to-fork; carcass; rearing practices; decision trees; cows; natural antioxidant; phenol; malondialdehyde; processed meat; Folin-Ciocalteu; meat; quality; prediction; biological marker; spectroscopy; phenotypic model; meat; quality; near-infrared spectroscopy; on-line; monitoring; meat science; carcass and meat qualities; sensory and technological quality; muscle biochemistry; statistical tools for meat quality prediction; OMICs tools; production systems