TY  - GEN
AU  - Panea,Begoña
AU  - Ripoll,Guillermo
AU  - Panea,Begoña
AU  - Ripoll,Guillermo
TI  - Quality and Safety of Meat Products
SN  - books978-3-03943-373-5
PY  - 2020///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - Biology, life sciences
KW  - Escherichia coli O157:H7
KW  - quality
KW  - beef
KW  - veal
KW  - thermal inactivation
KW  - muscle foods
KW  - modified atmosphere packaging
KW  - CO
KW  - shelf-life
KW  - best practice
KW  - regulation
KW  - broiler
KW  - chicken
KW  - breast meat
KW  - sensory analysis
KW  - Spirulina
KW  - black soldier fly
KW  - Hermetia illucens
KW  - M. pectoralis superficialis
KW  - lamb meat
KW  - freshness
KW  - volatile compounds
KW  - aldehydes
KW  - aldehyde ratios
KW  - quality control
KW  - catfish
KW  - batters
KW  - texture
KW  - oil content
KW  - Listeria monocytogenes
KW  - Campylobacter
KW  - Salmonella
KW  - Staphylococcus aureus
KW  - vacuum impregnation
KW  - sodium chloride brine
KW  - cull cows
KW  - meat quality
KW  - microstructure
KW  - moisture-enhanced meat
KW  - cluster
KW  - intrinsic
KW  - extrinsic
KW  - oil
KW  - meat confit
KW  - lamb
KW  - cecina
KW  - ovine
KW  - sensory quality
KW  - traditional meat products
KW  - poultry
KW  - carbon monoxide
KW  - packaging
KW  - enhanced meat
N1  - Open Access
N2  - 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
UR  - https://mdpi.com/books/pdfview/book/3078
UR  - https://directory.doabooks.org/handle/20.500.12854/69288
ER  -