Current Advances in Meat Nutritional Sensory and Physical Quality Improvement

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat i.e. from farm to fork this book grouped papers on the study of the nutritional sensory and technological aspects of carcass muscle meat and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited 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.