Listing 1 - 5 of 5 |
Sort by
|
Choose an application
The e-book and Special Issue “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.
stevioside --- organic selenium --- Hanwoo cattle --- fatty acid profile --- oxidative status --- sensory attributes --- polyamide-alginate film --- nanoparticle --- nisin --- ε-polylysine --- frankfurter --- plant extract --- active packaging --- beef --- electrical stimulation --- glycolytic potential --- quality --- temperature decline --- beef patties --- corn starch --- Osan --- tenderness --- cooking loss --- back fat --- boar taint --- entire male pig --- GC-MS --- lipid oxidation --- meat quality --- pork meat --- SPME --- VOC --- Bordaleira-de-Entre-Douro-e-Minho --- rearing system --- pasture --- concentrate --- volatile compounds --- n/a
Choose an application
Dear Colleagues, Ruminant production systems are very important in many areas of the world and a key aspect of the economy and culture. Food quality is a complex term that includes, in addition to safety, such intrinsic characteristics as appearance, color, texture, and flavor, which are modified by both pre- and post-mortem factors. For this Special Issue, we included studies on any of these factors or preservation methods for improving the quality and shelf-life of meat. We also collected manuscripts on carcass development, quality, and valorization. We are interested in applied research and the interaction between pre- and post-mortem factors, e.g., nutrition and preservation methods for improving the quality and conservation of a carcass and meat, and methods for assessing carcass quality (ultrasound, image analysis, etc.). However, manuscripts related to the extrinsic characteristics (origin, quality labels, price, etc.) of a carcass or meat do not fall into the scope of this Special Issue.
Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- lambs --- carcass characteristics --- meat quality --- vitamin E --- rosemary residue --- cinisara breed --- beef --- cured meat --- fat --- fermented sausage --- Pisum sativum --- fatty acids --- colour --- texture --- soybean --- carcass fatness --- image analysis --- prediction --- young bulls --- goat meat --- food safety --- E. coli --- preharvest management --- postharvest intervention --- buffalo --- carcass --- costs --- meat --- supplementation --- rearing system --- tissue composition --- breed --- lipogenesis --- GPAT1 --- SNAP23 --- fatty acid composition --- Hanwoo steer --- Cape Lob Ear --- Cape Speckled --- Boer Goat --- meat goat breeds --- meat tenderness --- meat colour --- collagen --- chevon --- Onobrychis viciifolia --- condensed tannins --- performance --- plasma metabolites --- meat color --- beef cattle --- Angus bulls --- growth rate --- crossbred Holstein --- n/a
Choose an application
This Special Issue “Consumer Preferences and Acceptance of Meat Products” demonstrates that the value of different palatability traits has evolved over time. Moreover, consumer acceptance and preference are not solely determined by the inputs of the meat itself, but can also be influenced by various demographic factors. In addition, consumers’ views of meat products vary regionally and by species.
actinidin --- consumer acceptance --- consumer sensory testing --- eating quality --- grass-fed beef --- Meat Standards Australia (MSA) --- proteolysis --- sensory testing --- quality --- tenderness --- oxidation --- colour --- sensory --- acceptability --- beef --- consumer perceptions --- patties --- tempeh --- consumers --- attitude --- sheepmeat --- premium --- holistic product development --- consumer --- enhancement --- fajita --- muscle --- phosphate --- sodium bicarbonate --- lamb age --- sensory evaluation --- flavor --- meat purchase decision-making --- meat buying criteria --- extended postmortem aging --- demographics --- satisfaction --- focus group --- meat products --- qualitative multivariate analysis --- conjoint analysis --- older adults --- consumer sensory --- pork --- lamb --- juiciness --- demographic --- yearling --- longissimus --- semimembranosus --- cross-cultural --- n/a
Choose an application
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 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.
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
Choose an application
Essential oils extracted by the distillation or hydrodistillation of aromatic plants are a complex mixture of volatile compounds with several biological activities. Their efficacy as antimicrobial agents is related to the activity of several natural compounds belonging to different chemical families that can act both in synergy with each other and with other antibiotics. The antibiotic resistance detected among pathogens has been quickly increasing in recent years, and the control of some of these microorganisms is becoming a planetary emergency for human and animal health. The control of the microbial growth is a problem of great importance also for the food industry (food deterioration and shelf life extension) and for the world of cultural heritage (indoor and outdoor phenomena of biodeterioration). Essential oils can play an important role in this scenario, due their recognized broad-spectrum antimicrobial activity. Therefore, the main subject of this Special Issue includes an essential oil-based approach to control microrganisms in areas such as human and veterinary medicine, entomology, food industry and agriculture. In addition, the chemical composition of essential oils from endemic and rare medicinal/aromatic plants, nanoformulations of essential oils, applications in human and veterinary medicine and its use as animal feeding supplements are topics covered in this Special Issue
extracellular polymeric substance matrix --- cellulose synthesis --- enzyme inhibition --- essential oils --- Boswellia sacra --- frankincense essential oil --- GC/MS analysis --- antimicrobial activity --- Staphylococcus aureus --- Pseudomonas aeruginosa --- Propionibacterium acnes --- Candida albicans --- Malassezia furfur --- lamb --- carvacrol --- monensin --- meat tenderness --- TBARS --- essential oil --- genetic --- RAPD --- thyme --- Thymus quinquecostatus --- Thymus vulgaris --- Penicillium rubens --- growth inhibition --- RNA microarray --- gene expression --- metabolic pathway analysis --- Ferula --- GC --- chemometrics --- antioxidant activity --- Acinetobacter baumannii --- MDR --- biofilm --- antimicrobial --- Pimenta --- Myrtaceae --- wound infection --- eugenol --- 1,8-cineole --- GC/MS --- Salmonella --- Origanum vulgare --- ciprofloxacin --- poultry farms --- pig farms --- Staphylococcus spp. --- human semen --- antimicrobial resistance --- rosewood --- linalool --- marine bacteria --- ABTS --- Trypanosoma cruzi --- cytotoxicity --- nitrite --- nitric oxide --- antifungal activity --- nanoencapsulation --- poly(ε-caprolactone) --- Thymus capitatus --- Satureja montana --- Lavandula angustifolia --- Lavandula intermedia --- Origanum hirtum --- Monarda didyma --- Monarda fistulosa --- Alternaria alternata --- cucurbits --- Cymbopogon citratus --- GC-MS --- Stagonosporopsis cucurbitacearum --- n/a
Listing 1 - 5 of 5 |
Sort by
|