TY - BOOK ID - 133882013 TI - Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - stevioside KW - organic selenium KW - Hanwoo cattle KW - fatty acid profile KW - oxidative status KW - sensory attributes KW - polyamide-alginate film KW - nanoparticle KW - nisin KW - ε-polylysine KW - frankfurter KW - plant extract KW - active packaging KW - beef KW - electrical stimulation KW - glycolytic potential KW - quality KW - temperature decline KW - beef patties KW - corn starch KW - Osan KW - tenderness KW - cooking loss KW - back fat KW - boar taint KW - entire male pig KW - GC-MS KW - lipid oxidation KW - meat quality KW - pork meat KW - SPME KW - VOC KW - Bordaleira-de-Entre-Douro-e-Minho KW - rearing system KW - pasture KW - concentrate KW - volatile compounds KW - n/a UR - https://www.unicat.be/uniCat?func=search&query=sysid:133882013 AB - 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. ER -