TY - BOOK ID - 146063807 TI - Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - chicken fat by-products KW - unsaturated fatty acids KW - colour properties KW - lipid profile KW - beef KW - lamb KW - pork KW - trace elements KW - micronutrients KW - fatty acids KW - genomics KW - heritability KW - Campylobacter jejuni KW - antimicrobials KW - decontamination KW - poultry KW - chicken wings KW - application method KW - indicator bacteria KW - chlorine dioxide KW - rhamnolipids KW - 1,3-Dibromo-5.5-dimethyl hydantoin KW - interventions KW - barley KW - corn KW - blend KW - eating quality KW - volatile compounds KW - Salmonella spp. KW - E. coli KW - pathogen surrogates KW - ozone intervention KW - beef trim KW - tropical KW - meat quality KW - nutrient KW - composition KW - beef primals KW - computer vision system KW - dual energy X-ray absorptiometry KW - mature cows KW - rib-eye camera KW - whole-side camera KW - lactic acid KW - UV-C KW - Listeria monocytogenes KW - LAB KW - response surface methodology KW - longissimus dorsii lumborum KW - multivariate analyses KW - proximate composition KW - fatty acid profile KW - mineral content KW - carcass traits KW - tropical beef cattle KW - refrigerated meat shelf life KW - microbial indicators KW - vacuum packaging KW - carcass chilling KW - hot water intervention KW - Salmonella KW - chicken KW - microbial intervention KW - food-contact surfaces KW - Pirenaica KW - Protected Geographical Indication KW - Ternera de Navarra KW - Certified Angus Beef KW - country of origin KW - USDA standard KW - sensory profile KW - pig KW - seaweed KW - pork quality KW - minerals KW - proximal composition KW - Macrocystis pyrifera KW - chicken fat by-products KW - unsaturated fatty acids KW - colour properties KW - lipid profile KW - beef KW - lamb KW - pork KW - trace elements KW - micronutrients KW - fatty acids KW - genomics KW - heritability KW - Campylobacter jejuni KW - antimicrobials KW - decontamination KW - poultry KW - chicken wings KW - application method KW - indicator bacteria KW - chlorine dioxide KW - rhamnolipids KW - 1,3-Dibromo-5.5-dimethyl hydantoin KW - interventions KW - barley KW - corn KW - blend KW - eating quality KW - volatile compounds KW - Salmonella spp. KW - E. coli KW - pathogen surrogates KW - ozone intervention KW - beef trim KW - tropical KW - meat quality KW - nutrient KW - composition KW - beef primals KW - computer vision system KW - dual energy X-ray absorptiometry KW - mature cows KW - rib-eye camera KW - whole-side camera KW - lactic acid KW - UV-C KW - Listeria monocytogenes KW - LAB KW - response surface methodology KW - longissimus dorsii lumborum KW - multivariate analyses KW - proximate composition KW - fatty acid profile KW - mineral content KW - carcass traits KW - tropical beef cattle KW - refrigerated meat shelf life KW - microbial indicators KW - vacuum packaging KW - carcass chilling KW - hot water intervention KW - Salmonella KW - chicken KW - microbial intervention KW - food-contact surfaces KW - Pirenaica KW - Protected Geographical Indication KW - Ternera de Navarra KW - Certified Angus Beef KW - country of origin KW - USDA standard KW - sensory profile KW - pig KW - seaweed KW - pork quality KW - minerals KW - proximal composition KW - Macrocystis pyrifera UR - https://www.unicat.be/uniCat?func=search&query=sysid:146063807 AB - The alleged responsibility of meats and processed meat products for some of our population’s major health issues has created an opportunity for the promotion of meat analogs. This emerging competition forces the need for changes in livestock production systems for improving nutritive value and obtaining healthier and safer meat products. The morbidity and mortality attributed to Salmonella and other pathogens remain a public health issue. Hence, there is an urgent need for developing intervention technologies to control such pathogens. Beef is packaged with an array of healthy nutrients and is the highest valued livestock product. However, staples (e.g., pork, poultry) and some co-products can also be nutrient dense and/or provide a unique sensory experience with advantageous technological quality. Carcass yield is a major determinant of livestock value. Hence, objective technologies are strongly needed to effectively segregate the heterogeneous supply of carcasses into homogeneous groups in yield of cuts. Not all meats are created equal, and differences in their intrinsic characteristics may be expected when they are produced in different regions and under diverse production schemes. Nevertheless, reports aiming to characterize meats originated from different zones (e.g., tropical latitudes) are scarce. This Special Issue of Foods, “Progress on Nutrient Composition, Meat Standardization, Grading, Processing, and Safety for Different Types of Meat Sources”, comprising fourteen peer-reviewed papers, is now being released as a book that will serve as an invaluable reference in addressing the current dearth of knowledge regarding the aforementioned topics, and is also envisaged to serve in updating food scientists and stakeholders of the meat value chain globally. ER -