Poultry quality evaluation: quality attributes and consumer values

by Berri, Cecile Petracci, Massimiliano

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Title Statements

Full title :Poultry quality evaluation : quality attributes and consumer values / edited by Massimiliano Petracci (University of Bologna, Bologna, Italy), Cécile Berri (URA, INRA, Nouzilly, France).

Edition Statements

Publication Date:2017

Publication Statements

Publisher(s):Woodhead Publishing, an imprint of Elsevier
Place of Publication:Duxford, United Kingdom
Language:eng
Publication Date:2017

The Physical Object

Description:xv, 370 pages : : illustrations ; : 24 cm

Edition Identifiers

ISBN:9780081007631, 0081007639, 9780081007693, 0081007698
oclc:on1019873989
LC Classification:HD9437.A2
Dewey Decimal:636.5

1. Introduction 2. Current status of poultry production worldwide Part One: What is new in our understanding of the association between muscle structure and the basic eating qualities of cooked meat? 3. Myogenesis, muscle growth, and structure 4. Muscle metabolism and its effect on poultry meat quality 5. Developments in our understanding of water-holding capacity 6. Advances in the understanding and measurement of poultry meat texture 7. Poultry meat color and oxidation 8. Emerging myopathies and quality defects 9. Current challenges in poultry meat safety Part Two: New techniques for measuring/predicting/producing meat quality, and how they help us minimize variability in eating quality and/or maximize value 10. Genome-wide associations with poultry meat quality (& SNP markers for poultry meat quality) 11. Proteomics, transcriptomics, and metabolomics in relation to poultry meat quality 12. Raman and X-ray contrast tomography methods show heat induced changes in poultry meat Part Three: The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable and healthy 13. Poultry meat nutritive value and human health 14. Ingredient addition and impacts…