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Palabras clave – provistas por la editorial

chicken fat by-products; unsaturated fatty acids; colour properties; lipid profile; beef; lamb; pork; trace elements; micronutrients; fatty acids; genomics; heritability; Campylobacter jejuni; antimicrobials; decontamination; poultry; chicken wings; application method; indicator bacteria; chlorine dioxide; rhamnolipids; 1,3-Dibromo-5.5-dimethyl hydantoin; interventions; barley; corn; blend; eating quality; volatile compounds; Salmonella spp.; E. coli; pathogen surrogates; ozone intervention; beef trim; tropical; meat quality; nutrient; composition; beef primals; computer vision system; dual energy X-ray absorptiometry; mature cows; rib-eye camera; whole-side camera; lactic acid; UV-C; Listeria monocytogenes; LAB; response surface methodology; longissimus dorsii lumborum; multivariate analyses; proximate composition; fatty acid profile; mineral content; carcass traits; tropical beef cattle; refrigerated meat shelf life; microbial indicators; vacuum packaging; carcass chilling; hot water intervention; Salmonella; chicken; microbial intervention; food-contact surfaces; Pirenaica; Protected Geographical Indication; Ternera de Navarra; Certified Angus Beef; country of origin; USDA standard; sensory profile; pig; seaweed; pork quality; minerals; proximal composition; Macrocystis pyrifera; n/a