Quality and Safety of Meat Products
Panea, Begoña
Quality and Safety of Meat Products - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (154 p.)
Open Access
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.
Creative Commons
English
books978-3-03943-373-5 9783039433728 9783039433735
10.3390/books978-3-03943-373-5 doi
Research & information: general
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
Quality and Safety of Meat Products - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (154 p.)
Open Access
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.
Creative Commons
English
books978-3-03943-373-5 9783039433728 9783039433735
10.3390/books978-3-03943-373-5 doi
Research & information: general
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