Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement (Record no. 2978319)

MARC details
000 -LEADER
fixed length control field 04621naaaa2201297uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/44404
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220714160750.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-03928-691-1
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039286911
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783039286904
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-03928-691-1
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Picard, Brigitte
Relator code auth
9 (RLIN) 796813
245 10 - TITLE STATEMENT
Title Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc 2020
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (236 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc 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.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
-- https://creativecommons.org/licenses/by-nc-nd/4.0/
-- cc
-- https://creativecommons.org/licenses/by-nc-nd/4.0/
546 ## - LANGUAGE NOTE
Language note English
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term meat quality
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Uncontrolled term sensory and technological quality
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Uncontrolled term serratus ventralis muscle
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Uncontrolled term modeling
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Uncontrolled term suckling cattle
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Uncontrolled term immunohistology
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Uncontrolled term pig
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Uncontrolled term carcass
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Uncontrolled term LC-MS/MS
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Uncontrolled term calpain
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Uncontrolled term sensorial and technological quality
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Uncontrolled term on-line
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Uncontrolled term infraspinatus muscle
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Uncontrolled term statistical tools for meat quality prediction
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Uncontrolled term malondialdehyde
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Uncontrolled term skeletal muscle
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Uncontrolled term chuck sale section
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Uncontrolled term male and female turkeys
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Uncontrolled term rearing managements
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Uncontrolled term dry-cured belly
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Uncontrolled term meat science
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Uncontrolled term breeders
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Uncontrolled term carcass characteristics
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Uncontrolled term production systems
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Uncontrolled term castration
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Uncontrolled term muscle biochemistry
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Uncontrolled term biomarker
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Uncontrolled term monitoring
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Uncontrolled term sample preparation
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Uncontrolled term quality
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Uncontrolled term bovine proteomics
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Uncontrolled term h2afx
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Uncontrolled term prediction
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Uncontrolled term broilers
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Uncontrolled term nutritional
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Uncontrolled term phenol
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Uncontrolled term shear force
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Uncontrolled term beef performances
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Uncontrolled term fetus
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Uncontrolled term complexus muscle
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Uncontrolled term near-infrared spectroscopy
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Uncontrolled term phenotypic model
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Uncontrolled term sensory acceptability
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Uncontrolled term cull cow
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Uncontrolled term trade-off
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Uncontrolled term meat sensory properties
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Uncontrolled term one-dimensional electrophoresis
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Uncontrolled term rhomboideus muscle
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Uncontrolled term boar taint
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Uncontrolled term OMICs tools
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Uncontrolled term pancetta
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Uncontrolled term longissimus muscle
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Uncontrolled term spectroscopy
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Uncontrolled term carcass and meat qualities
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Uncontrolled term finishing practices
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Uncontrolled term pre-weaning period
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Uncontrolled term grass-fed
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Uncontrolled term nutritional quality
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Uncontrolled term pasture
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Uncontrolled term consumer
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Uncontrolled term tenderness
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Uncontrolled term predictive model
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Uncontrolled term intramuscular fat
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Uncontrolled term fattening period
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Uncontrolled term rearing surveys
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Uncontrolled term rearing practices
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Uncontrolled term cows
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Uncontrolled term young bulls
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Uncontrolled term machine learning
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Uncontrolled term breed
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Uncontrolled term farm survey
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Uncontrolled term beef quality
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Uncontrolled term biological marker
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Uncontrolled term Folin-Ciocalteu
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Uncontrolled term decision trees
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Uncontrolled term natural antioxidant
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Uncontrolled term meat
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Uncontrolled term color attributes
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Uncontrolled term bovine
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Uncontrolled term processed meat
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Uncontrolled term meat rheological properties
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Uncontrolled term growth period
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Uncontrolled term muscle proteins
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Uncontrolled term extracellular matrix
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Uncontrolled term beef tenderness
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Uncontrolled term farm-to-fork
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Gagaoua, Mohammed
Relator code auth
9 (RLIN) 1570798
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/2241">https://mdpi.com/books/pdfview/book/2241</a>
-- 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/44404">https://directory.doabooks.org/handle/20.500.12854/44404</a>
-- 0
Public note DOAB: description of the publication
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