Abstract
Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat Nutritional quality of meat Lipid-derived flavours in meat products Modelling colour stability in meat Fat content of meat and meat products. Part 2 Measuring quality: Quality indicators for raw meat Sensory analysis of meat On-line monitoring of meat quality Microbiological hazard identification in the meat industry. Part 3 New techniques for improving quality: Modelling beef cattle production to improve quality New developments in decontaminating raw meat Automated meat processing New developments in the chilling and freezing of meat High pressure processing of meat Processing and quality control of restructured meat Quality control of fermented meat products Quality control of low-fat meat products New techniques for analysing raw meat Meat packaging.
Published Version
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