Quality and Safety of Meat Products

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...

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Bibliografische gegevens
Coauteurs: Panea, Begoña, Ripoll, Guillermo
Formaat: Livro
Taal:Inglês
Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2020
Onderwerpen:
bic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
bic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
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
Spirulina
black soldier fly
Hermetia illucens
M. pectoralis superficialis
lamb meat
freshness
volatile compounds
aldehydes
aldehyde ratios
quality control
catfish
batters
texture
oil content
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
carbon monoxide
packaging
enhanced meat
Online toegang:https://directory.doabooks.org/handle/20.500.12854/69288
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