Life Sciences › Agricultural and Biological Sciences › Sciences animales et zoologie › Qualité de la viande et des produits animaux

Qualité de la viande et des produits animaux

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.

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