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Book
Quality and Safety of Meat Products
Authors: ---
Year: 2020 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

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Abstract

Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.


Book
Quality and Safety of Meat Products
Authors: ---
Year: 2020 Publisher: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute

Loading...
Export citation

Choose an application

Bookmark

Abstract

Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

Keywords

Research & information: general --- Biology, life sciences --- Escherichia coli O157:H7 --- quality --- beef --- veal --- thermal inactivation --- muscle foods --- modified atmosphere packaging --- CO --- shelf-life --- best practice --- regulation --- broiler --- chicken --- breast meat --- sensory analysis --- Spirulina --- black soldier fly --- Hermetia illucens --- M. pectoralis superficialis --- lamb meat --- freshness --- volatile compounds --- aldehydes --- aldehyde ratios --- quality control --- catfish --- batters --- texture --- oil content --- Listeria monocytogenes --- Campylobacter --- Salmonella --- Staphylococcus aureus --- vacuum impregnation --- sodium chloride brine --- cull cows --- meat quality --- microstructure --- moisture-enhanced meat --- cluster --- intrinsic --- extrinsic --- oil --- meat confit --- lamb --- cecina --- ovine --- sensory quality --- traditional meat products --- poultry --- carbon monoxide --- packaging --- enhanced meat --- Escherichia coli O157:H7 --- quality --- beef --- veal --- thermal inactivation --- muscle foods --- modified atmosphere packaging --- CO --- shelf-life --- best practice --- regulation --- broiler --- chicken --- breast meat --- sensory analysis --- Spirulina --- black soldier fly --- Hermetia illucens --- M. pectoralis superficialis --- lamb meat --- freshness --- volatile compounds --- aldehydes --- aldehyde ratios --- quality control --- catfish --- batters --- texture --- oil content --- Listeria monocytogenes --- Campylobacter --- Salmonella --- Staphylococcus aureus --- vacuum impregnation --- sodium chloride brine --- cull cows --- meat quality --- microstructure --- moisture-enhanced meat --- cluster --- intrinsic --- extrinsic --- oil --- meat confit --- lamb --- cecina --- ovine --- sensory quality --- traditional meat products --- poultry --- carbon monoxide --- packaging --- enhanced meat

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