| 000 | 04621naaaa2201297uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/44404 | ||
| 005 | 20220714160750.0 | ||
| 020 | _abooks978-3-03928-691-1 | ||
| 020 | _a9783039286911 | ||
| 020 | _a9783039286904 | ||
| 024 | 7 |
_a10.3390/books978-3-03928-691-1 _cdoi |
|
| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 100 | 1 |
_aPicard, Brigitte _4auth _9796813 |
|
| 700 | 1 |
_aGagaoua, Mohammed _4auth _91570798 |
|
| 245 | 1 | 0 | _aCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement |
| 260 |
_bMDPI - Multidisciplinary Digital Publishing Institute _c2020 |
||
| 300 | _a1 electronic resource (236 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aWithin 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 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by-nc-nd/4.0/ _2cc _4https://creativecommons.org/licenses/by-nc-nd/4.0/ |
||
| 546 | _aEnglish | ||
| 653 | _ameat quality | ||
| 653 | _asensory and technological quality | ||
| 653 | _aserratus ventralis muscle | ||
| 653 | _amodeling | ||
| 653 | _asuckling cattle | ||
| 653 | _aimmunohistology | ||
| 653 | _apig | ||
| 653 | _acarcass | ||
| 653 | _aLC-MS/MS | ||
| 653 | _acalpain | ||
| 653 | _asensorial and technological quality | ||
| 653 | _aon-line | ||
| 653 | _ainfraspinatus muscle | ||
| 653 | _astatistical tools for meat quality prediction | ||
| 653 | _amalondialdehyde | ||
| 653 | _askeletal muscle | ||
| 653 | _achuck sale section | ||
| 653 | _amale and female turkeys | ||
| 653 | _arearing managements | ||
| 653 | _adry-cured belly | ||
| 653 | _ameat science | ||
| 653 | _abreeders | ||
| 653 | _acarcass characteristics | ||
| 653 | _aproduction systems | ||
| 653 | _acastration | ||
| 653 | _amuscle biochemistry | ||
| 653 | _abiomarker | ||
| 653 | _amonitoring | ||
| 653 | _asample preparation | ||
| 653 | _aquality | ||
| 653 | _abovine proteomics | ||
| 653 | _ah2afx | ||
| 653 | _aprediction | ||
| 653 | _abroilers | ||
| 653 | _anutritional | ||
| 653 | _aphenol | ||
| 653 | _ashear force | ||
| 653 | _abeef performances | ||
| 653 | _afetus | ||
| 653 | _acomplexus muscle | ||
| 653 | _anear-infrared spectroscopy | ||
| 653 | _aphenotypic model | ||
| 653 | _asensory acceptability | ||
| 653 | _acull cow | ||
| 653 | _atrade-off | ||
| 653 | _ameat sensory properties | ||
| 653 | _aone-dimensional electrophoresis | ||
| 653 | _arhomboideus muscle | ||
| 653 | _aboar taint | ||
| 653 | _aOMICs tools | ||
| 653 | _apancetta | ||
| 653 | _alongissimus muscle | ||
| 653 | _aspectroscopy | ||
| 653 | _acarcass and meat qualities | ||
| 653 | _afinishing practices | ||
| 653 | _apre-weaning period | ||
| 653 | _agrass-fed | ||
| 653 | _anutritional quality | ||
| 653 | _apasture | ||
| 653 | _aconsumer | ||
| 653 | _atenderness | ||
| 653 | _apredictive model | ||
| 653 | _aintramuscular fat | ||
| 653 | _afattening period | ||
| 653 | _arearing surveys | ||
| 653 | _arearing practices | ||
| 653 | _acows | ||
| 653 | _ayoung bulls | ||
| 653 | _amachine learning | ||
| 653 | _abreed | ||
| 653 | _afarm survey | ||
| 653 | _abeef quality | ||
| 653 | _abiological marker | ||
| 653 | _aFolin-Ciocalteu | ||
| 653 | _adecision trees | ||
| 653 | _anatural antioxidant | ||
| 653 | _ameat | ||
| 653 | _acolor attributes | ||
| 653 | _abovine | ||
| 653 | _aprocessed meat | ||
| 653 | _ameat rheological properties | ||
| 653 | _agrowth period | ||
| 653 | _amuscle proteins | ||
| 653 | _aextracellular matrix | ||
| 653 | _abeef tenderness | ||
| 653 | _afarm-to-fork | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/2241 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/44404 _70 _zDOAB: description of the publication |
| 999 |
_c2978319 _d2978319 |
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