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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

dc.contributor.authorPicard, Brigitte*
dc.contributor.authorGagaoua, Mohammed*
dc.date.accessioned2021-02-11T10:52:53Z
dc.date.available2021-02-11T10:52:53Z
dc.date.issued2020*
dc.date.submitted2020-06-09 16:38:57*
dc.identifier46048*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/44404
dc.description.abstractWithin 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.*
dc.languageEnglish*
dc.subjectQH301-705.5*
dc.subjectQ1-390*
dc.subjectTX341-641*
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.othermeat quality*
dc.subject.othersensory and technological quality*
dc.subject.otherserratus ventralis muscle*
dc.subject.othermodeling*
dc.subject.othersuckling cattle*
dc.subject.otherimmunohistology*
dc.subject.otherpig*
dc.subject.othercarcass*
dc.subject.otherLC-MS/MS*
dc.subject.othercalpain*
dc.subject.othersensorial and technological quality*
dc.subject.otheron-line*
dc.subject.otherinfraspinatus muscle*
dc.subject.otherstatistical tools for meat quality prediction*
dc.subject.othermalondialdehyde*
dc.subject.otherskeletal muscle*
dc.subject.otherchuck sale section*
dc.subject.othermale and female turkeys*
dc.subject.otherrearing managements*
dc.subject.otherdry-cured belly*
dc.subject.othermeat science*
dc.subject.otherbreeders*
dc.subject.othercarcass characteristics*
dc.subject.otherproduction systems*
dc.subject.othercastration*
dc.subject.othermuscle biochemistry*
dc.subject.otherbiomarker*
dc.subject.othermonitoring*
dc.subject.othersample preparation*
dc.subject.otherquality*
dc.subject.otherbovine proteomics*
dc.subject.otherh2afx*
dc.subject.otherprediction*
dc.subject.otherbroilers*
dc.subject.othernutritional*
dc.subject.otherphenol*
dc.subject.othershear force*
dc.subject.otherbeef performances*
dc.subject.otherfetus*
dc.subject.othercomplexus muscle*
dc.subject.othernear-infrared spectroscopy*
dc.subject.otherphenotypic model*
dc.subject.othersensory acceptability*
dc.subject.othercull cow*
dc.subject.othertrade-off*
dc.subject.othermeat sensory properties*
dc.subject.otherone-dimensional electrophoresis*
dc.subject.otherrhomboideus muscle*
dc.subject.otherboar taint*
dc.subject.otherOMICs tools*
dc.subject.otherpancetta*
dc.subject.otherlongissimus muscle*
dc.subject.otherspectroscopy*
dc.subject.othercarcass and meat qualities*
dc.subject.otherfinishing practices*
dc.subject.otherpre-weaning period*
dc.subject.othergrass-fed*
dc.subject.othernutritional quality*
dc.subject.otherpasture*
dc.subject.otherconsumer*
dc.subject.othertenderness*
dc.subject.otherpredictive model*
dc.subject.otherintramuscular fat*
dc.subject.otherfattening period*
dc.subject.otherrearing surveys*
dc.subject.otherrearing practices*
dc.subject.othercows*
dc.subject.otheryoung bulls*
dc.subject.othermachine learning*
dc.subject.otherbreed*
dc.subject.otherfarm survey*
dc.subject.otherbeef quality*
dc.subject.otherbiological marker*
dc.subject.otherFolin-Ciocalteu*
dc.subject.otherdecision trees*
dc.subject.othernatural antioxidant*
dc.subject.othermeat*
dc.subject.othercolor attributes*
dc.subject.otherbovine*
dc.subject.otherprocessed meat*
dc.subject.othermeat rheological properties*
dc.subject.othergrowth period*
dc.subject.othermuscle proteins*
dc.subject.otherextracellular matrix*
dc.subject.otherbeef tenderness*
dc.subject.otherfarm-to-fork*
dc.titleCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03928-691-1*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783039286911*
oapen.relation.isbn9783039286904*
oapen.pages236*
oapen.edition1st*


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