Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: [Erscheinungsort nicht ermittelbar] : MDPI - Multidisciplinary Digital Publishing Institute, 2020Description: 1 Online-Ressource (236 p.)ISBN:- 9783039286911
- 9783039286904
- 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
Open Access. Unrestricted online access star
Creative Commons https://creativecommons.org/licenses/by-nc-nd/4.0 cc
English