Item talk:Q167385

{

 "OpenAlex": {
   "display_name": "Factors Affecting Meat Quality and Preservation",
   "description": "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"
   ],
   "ids": {
     "openalex": "https://openalex.org/T10333",
     "wikipedia": "https://en.wikipedia.org/wiki/Meat_quality"
   },
   "subfield": {
     "id": "https://openalex.org/subfields/1103",
     "display_name": "Animal Science and Zoology"
   },
   "field": {
     "id": "https://openalex.org/fields/11",
     "display_name": "Agricultural and Biological Sciences"
   },
   "domain": {
     "id": "https://openalex.org/domains/1",
     "display_name": "Life Sciences"
   },
   "updated_date": "2024-08-12T05:58:27.878189",
   "created_date": "2024-01-23",
   "type": "topic",
   "oa_id": "T10333",
   "id": "https://openalex.org/T10333"
 }

}