
Within the objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this special issue of Foods journal (https://www.mdpi.com/books/pdfview/book/2241) gathers papers on studies about the nutritional, sensory, and technological qualities of carcass, muscle, meat, and meat-products. This special issue highlights a great part of the current research activities in the field of meat science in all over the world. A total of 14 original studies and one review were published 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.
Aucun événement |
Pour Accéder au site V&PC depuis votre smartphone,
veuillez scanner ce flashcode.