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Palabras clave – provistas por la editorial

stevioside; organic selenium; Hanwoo cattle; fatty acid profile; oxidative status; sensory attributes; polyamide-alginate film; nanoparticle; nisin; ε-polylysine; frankfurter; plant extract; active packaging; beef; electrical stimulation; glycolytic potential; quality; temperature decline; beef patties; corn starch; Osan; tenderness; cooking loss; back fat; boar taint; entire male pig; GC-MS; lipid oxidation; meat quality; pork meat; SPME; VOC; Bordaleira-de-Entre-Douro-e-Minho; rearing system; pasture; concentrate; volatile compounds; n/a