Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Download or read book Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat written by Paulo Eduardo Sichetti Munekata and published by . This book was released on 2021-11 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: The e-book and Special Issue "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is composed of six original papers about recent advances in the area of Meat Science about the effect of production system in lamb meat quality, the effect of animal feed supplements in cattle meat, treatment of cattle carcasses to improve tenderness, and the characterization of volatile compounds associated with sensory attributes. Moreover, studies regarding the developments in the processing of meat are also included in this publication.