Meat and Animal Product Quality
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Scope of this subject
This cluster of papers explores various factors influencing meat quality, including protein and lipid oxidation, spoilage microbiota, water-holding capacity, and the impact of different preservation methods. It also delves into consumer perception, the role of antioxidants, and the use of modified atmosphere packaging to maintain freshness. Additionally, it investigates the relationship between muscle fiber characteristics and meat quality.
OpenAlex generated this cluster description with an LLM. It describes research grouping, not verified findings.
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Research vocabulary
meat quality; lipid oxidation; meat color; meat products; water holding capacity; sensory quality; meat tenderness; cooking loss; total volatile basic nitrogen; meat texture; longissimus dorsi; meat processing; shear force; frozen storage; vacuum packaging; pork; pork quality; fish spoilage; TBARS; beef; meat preservation; drip loss; intramuscular fat; meat spoilage; modified atmosphere packaging
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OpenAlex topic record · Works associated with this topic
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Local answer status
No owner-reviewed answer has been published for this exact subject page. This is a gap in this collection; it does not establish that the answer is unavailable elsewhere.
Numeric address and provenance
Morton address: 36173932755741807 · morton4x16-v1
Coordinates: (1, 11, 1103, 10333). The address interleaves categorical identifier bits. Nearby addresses are not guaranteed to describe semantically similar subjects.
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