Quality and Safety of Meat Products

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Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are m...

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Detalles Bibliográficos
Autores principales: Panea, Begoña, Ripoll, Guillermo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Editorial
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353557/
https://www.ncbi.nlm.nih.gov/pubmed/32570790
http://dx.doi.org/10.3390/foods9060803
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author Panea, Begoña
Ripoll, Guillermo
author_facet Panea, Begoña
Ripoll, Guillermo
author_sort Panea, Begoña
collection PubMed
description Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.
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spelling pubmed-73535572020-07-15 Quality and Safety of Meat Products Panea, Begoña Ripoll, Guillermo Foods Editorial Food safety is a major problem around the world, both regarding human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement. MDPI 2020-06-18 /pmc/articles/PMC7353557/ /pubmed/32570790 http://dx.doi.org/10.3390/foods9060803 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Editorial
Panea, Begoña
Ripoll, Guillermo
Quality and Safety of Meat Products
title Quality and Safety of Meat Products
title_full Quality and Safety of Meat Products
title_fullStr Quality and Safety of Meat Products
title_full_unstemmed Quality and Safety of Meat Products
title_short Quality and Safety of Meat Products
title_sort quality and safety of meat products
topic Editorial
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353557/
https://www.ncbi.nlm.nih.gov/pubmed/32570790
http://dx.doi.org/10.3390/foods9060803
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