TY  - BOOK
AU  - Nelson, Huerta-Leidenz
TI  - Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources
SN  - 9783040000000
KW  - chicken fat by-products||unsaturated fatty acids||colour properties||lipid profile||beef||lamb||pork||trace elements||micronutrients||fatty acids||genomics||heritability||Campylobacter jejuni||antimicrobials||decontamination||poultry||chicken wings||application method||indicator bacteria||chlorine dioxide||rhamnolipids||1,3-Dibromo-5.5-dimethyl hydantoin||interventions||barley||corn||blend||eating quality||volatile compounds||Salmonella spp.||E. coli||pathogen surrogates||ozone intervention||beef trim||tropical||meat quality||nutrient||composition||beef primals||computer vision system||dual energy X-ray absorptiometry||mature cows||rib-eye camera||whole-side camera||lactic acid||UV-C||Listeria monocytogenes||LAB||response surface methodology||longissimus dorsii lumborum||multivariate analyses||proximate composition||fatty acid profile||mineral content||carcass traits||tropical beef cattle||refrigerated meat shelf life||microbial indicators||vacuum packaging||carcass chilling||hot water intervention||Salmonella||chicken||microbial intervention||food-contact surfaces||Pirenaica||Protected Geographical Indication||Ternera de Navarra||Certified Angus Beef||country of origin||USDA standard||sensory profile||pig||seaweed||pork quality||minerals||proximal composition||Macrocystis pyrifera||n/a
UR  - https://mdpi.com/books/pdfview/book/4707
ER  -