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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

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 highli...

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Detalhes bibliográficos
Principais autores:	Picard, Brigitte, Gagaoua, Mohammed
Formato:	Livro
Idioma:	Inglês
Publicado em:	MDPI - Multidisciplinary Digital Publishing Institute 2020
Assuntos:	QH301-705.5 Q1-390 TX341-641 thema EDItEUR::P Mathematics and Science::PS Biology, life sciences meat quality sensory and technological quality serratus ventralis muscle modeling suckling cattle immunohistology pig carcass LC-MS/MS calpain sensorial and technological quality on-line infraspinatus muscle statistical tools for meat quality prediction malondialdehyde skeletal muscle chuck sale section male and female turkeys rearing managements dry-cured belly meat science breeders carcass characteristics production systems castration muscle biochemistry biomarker monitoring sample preparation quality bovine proteomics h2afx prediction broilers nutritional phenol shear force beef performances fetus complexus muscle near-infrared spectroscopy phenotypic model sensory acceptability cull cow trade-off meat sensory properties one-dimensional electrophoresis rhomboideus muscle boar taint OMICs tools pancetta longissimus muscle spectroscopy carcass and meat qualities finishing practices pre-weaning period grass-fed nutritional quality pasture consumer tenderness predictive model intramuscular fat fattening period rearing surveys rearing practices cows young bulls machine learning breed farm survey beef quality biological marker Folin-Ciocalteu decision trees natural antioxidant meat color attributes bovine processed meat meat rheological properties growth period muscle proteins extracellular matrix beef tenderness farm-to-fork
Acesso em linha:	https://directory.doabooks.org/handle/20.500.12854/44404
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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

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