Improving the Sensory and Nutritional Quality of Fresh Meat
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Published By CRC Press

9781420077902, 9781439829165

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Sensory and quality properties of packaged meat

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch25 ◽

2009 ◽

Author(s):

J Kerry ◽

M O’Sullivan

Keyword(s):

Quality Properties

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Chilling and freezing of meat and its effect on meat quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch23 ◽

2009 ◽

Author(s):

C James ◽

S James

Keyword(s):

Meat Quality

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Determining the lean content of pork carcasses

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch21 ◽

2009 ◽

Author(s):

M Marcoux ◽

M Font i Furnols ◽

C Pomar ◽

M Gispert ◽

G Daumas

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Genetic and genomic approaches to improving pork quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch10 ◽

2009 ◽

Author(s):

M Cairns

Keyword(s):

Pork Quality

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Trends in meat consumption and the need for fresh meat and meat products of improved quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch1 ◽

2009 ◽

Author(s):

M Aaslyng

Keyword(s):

Meat Products ◽

Meat Consumption ◽

Fresh Meat

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Fresh meat water-holding capacity

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch6 ◽

2009 ◽

Author(s):

E Huff-Lonergan

Keyword(s):

Water Holding Capacity ◽

Fresh Meat ◽

Water Holding

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Animal welfare and meat quality

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch27 ◽

2009 ◽

Author(s):

J Hartung ◽

A Springorum ◽

B Nowak

Keyword(s):

Animal Welfare ◽

Meat Quality

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Carcass interventions and meat tenderness

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch24 ◽

2009 ◽

Author(s):

K Rosenvold ◽

M Farouk ◽

E Wiklund

Keyword(s):

Meat Tenderness

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Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch16 ◽

2009 ◽

Author(s):

J Kerry ◽

M O’Grady

Keyword(s):

Shelf Life ◽

Dietary Supplements ◽

Fresh Meat ◽

Quality And Shelf Life

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Optimising the nutritional profile of beef

Improving the Sensory and Nutritional Quality of Fresh Meat ◽

10.1201/9781439829165.ch14 ◽

2009 ◽

Author(s):

K Nuernberg

Keyword(s):

Nutritional Profile

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Improving the Sensory and Nutritional Quality of Fresh MeatLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By CRC Press

Sensory and quality properties of packaged meat

Chilling and freezing of meat and its effect on meat quality

Determining the lean content of pork carcasses

Genetic and genomic approaches to improving pork quality

Trends in meat consumption and the need for fresh meat and meat products of improved quality

Fresh meat water-holding capacity

Animal welfare and meat quality

Carcass interventions and meat tenderness

Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat

Optimising the nutritional profile of beef

Improving the Sensory and Nutritional Quality of Fresh Meat
Latest Publications