000			01806nam a2200121Ia 4500
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100			_aPicard, Brigitte||Gagaoua, Mohammed
245		0	_aCurrent Advances in Meat Nutritional, Sensory and Physical Quality Improvement
546			_aEnglish[eng]
650			_ameat quality||sensory and technological quality||serratus ventralis muscle||modeling||suckling cattle||immunohistology||pig||carcass||LC-MS/MS||calpain||sensorial and technological quality||on-line||infraspinatus muscle||statistical tools for meat quality prediction||malondialdehyde||skeletal muscle||chuck sale section||male and female turkeys||rearing managements||dry-cured belly||meat science||breeders||carcass characteristics||production systems||castration||muscle biochemistry||biomarker||monitoring||sample preparation||quality||bovine proteomics||h2afx||prediction||broilers||nutritional||phenol||shear force||beef performances||fetus||complexus muscle||near-infrared spectroscopy||phenotypic model||sensory acceptability||cull cow||trade-off||meat sensory properties||one-dimensional electrophoresis||rhomboideus muscle||boar taint||OMICs tools||pancetta||longissimus muscle||spectroscopy||carcass and meat qualities||finishing practices||pre-weaning period||grass-fed||nutritional quality||pasture||consumer||tenderness||predictive model||intramuscular fat||fattening period||rearing surveys||rearing practices||cows||young bulls||machine learning||breed||farm survey||beef quality||biological marker||Folin-Ciocalteu||decision trees||natural antioxidant||meat||color attributes||bovine||processed meat||meat rheological properties||growth period||muscle proteins||extracellular matrix||beef tenderness||farm-to-fork
856			_uhttps://mdpi.com/books/pdfview/book/2241
942			_cEB
999			_c14804 _d14804