Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Paulo E S Munekata

doi:10.3390/foods10092060

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

Foods. 2021 Sep 1;10(9):2060. doi: 10.3390/foods10092060.

Author

Paulo E S Munekata¹

Affiliation

¹ Centro Tecnológico de la Carne de Galicia, Rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.

Abstract

This Special Issue titled "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is comprised of six studies that explored different strategies to improve the quality of fresh meat, as well as some aspects related to its further processing [...].

Publication types

Editorial