Research topic
Meat and Animal Product Quality
Life Sciences → Agricultural and Biological Sciences → Animal Science and Zoology
About Meat and Animal Product Quality
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.
Keywords
Meat Quality Protein Oxidation Lipid Oxidation Antioxidants Spoilage Microbiota Water-Holding Capacity Consumer Perception Modified Atmosphere Packaging Muscle Fiber Characteristics Freshness Assessment
Development over time
| Year | research outputs |
|---|---|
| 2025 | 1 |
People
Researchers strongly represented in this topic
Here, researchers who have publications in OSIRIS assigned to this spectrum topic are displayed. For better clarity, only a selection is shown.
Dr. Andreas Kunzmann
1 Research outputsThe assignment of publications to topics is done automatically and may be incomplete or incorrect. If a person does not appear in the list, it does not mean that they could not have contributed to the topic.