Poultry Quality Evaluation: Quality Attributes and Consumer Values

Front Cover -- Poultry Quality Evaluation -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Dynamics and Patterns of Global Poultry-Meat Production -- 1.1 Introduction -- 1.2 The Dynamics of Global Poultry-Meat Production Between 1994 and 2014 -- 1.3 The Patterns of Poultry-Meat Production in the Country Development Groups in 2014 -- 1.4 The Leading Poultry-Meat-Producing Companies-An Overview -- 1.5 A Projection of the Development of Poultry-Meat Production and Consumption Between 2014 and 2024 -- 1.6 Projected Surplus and Deficit of Poultry Meat on Continent and Country Levels in 2024 -- 1.7 Summary and Perspectives -- References -- Further Reading -- I. What is New in Our Understanding of the Association Between Muscle Structure and the Basic Eating Qualities of Cooke ... -- 2 Myogenesis Muscle Growth and Structure -- 2.1 Introduction -- 2.2 Muscle Structure -- 2.3 Muscle Contraction -- 2.4 Fiber Type -- 2.5 Embryonic Origin of Muscle -- 2.6 Posthatch Muscle Growth -- 2.7 Myogenic Regulatory Factors in Muscle Growth -- 2.8 Regulation of Muscle Growth -- 2.9 Extracellular Matrix Regulation of Muscle Growth -- 2.10 Cell Surface Proteoglycans: Mediators of ECM Signaling -- 2.11 The Effect of Growth Selection on Myogenesis and Muscle Growth -- References -- 3 Muscle Metabolism and Meat Quality Abnormalities -- 3.1 Introduction -- 3.2 Postmortem Muscle Metabolism-Related Abnormalities -- 3.3 Muscle-Growth-Related Abnormalities -- 3.3.1 Deep Pectoral Myopathy -- 3.3.2 Emerging Muscle Abnormalities -- 3.3.2.1 Histological Features and Possible Causative Mechanisms -- 3.3.2.2 Implications on Meat Quality Features -- 3.4 Conclusions -- References -- 4 Developments in Our Understanding of Water-Holding Capacity -- 4.1 Introduction -- 4.2 Methods for Measuring WHC -- 4.2.1 Gravimetric Methods -- 4.2.2 External Mechanical Force Methods

4.2.3 Cooking Methods -- 4.2.4 Other Methods -- 4.3 Muscle Composition and Structure -- 4.4 Conversion of Muscle to Meat -- 4.5 Distribution and Types of Water Within Muscle -- 4.5.1 Bound Water -- 4.5.2 Immobilized Water -- 4.5.3 Free Water -- 4.6 Underlying Mechanisms That Influence WHC -- 4.6.1 Net Charge Effects -- 4.6.2 Steric Effects -- 4.6.3 Protein Denaturation -- 4.6.4 Protein Degradation -- 4.7 PSE Poultry Meat -- 4.8 Muscle Fiber Type Differences -- 4.9 Antemortem Factors -- 4.9.1 Feed Withdrawal -- 4.9.2 Preslaughter Activities -- 4.9.3 Environmental Conditions -- 4.10 Postmortem Factors -- 4.10.1 Stunning -- 4.10.2 Electrical Stimulation -- 4.10.3 Carcass Chilling -- 4.10.4 Deboning -- 4.10.5 Postmortem Time and Storage -- 4.11 Summary -- References -- 5 Methods for Measuring Meat Texture -- 5.1 Meat Tenderness -- 5.1.1 Warner-Bratzler Shear Force Analysis -- 5.1.2 Allo-Kramer Shear Force Analysis -- 5.1.3 Texture Profile Analysis -- 5.1.4 Meullenet-Owens Razor Shear (MORS) and Blunt MORS -- 5.1.5 Sensory Evaluation -- 5.2 Cooking Method -- 5.3 Future Needs -- References -- Further Reading -- 6 Poultry Meat Color and Oxidation -- 6.1 Introduction -- 6.2 Poultry Oxidation: Biochemical Basis -- 6.3 Color of Poultry: Biochemical Basis -- 6.4 Oxidative Damage and Discoloration of Poultry -- 6.4.1 Oxidation of Poultry -- 6.4.2 Impact of Oxidation on Poultry Quality -- 6.4.3 Color Defects and Discoloration of Poultry -- 6.5 Antioxidant Protection of Poultry: Future Perspectives -- 6.5.1 Antemortem Strategies -- 6.5.2 Packaging Strategies -- 6.5.3 Formulation Strategies -- 6.6 Conclusion -- References -- 7 Current Challenges in Poultry Meat Safety -- 7.1 Introduction -- 7.2 Update on Traditional and Emerging Biological Hazards in Poultry and Poultry Meat -- 7.3 Challenges Targeting Live Poultry

7.3.1 Application of the Metagenomic Approach to Promote the Gut Health -- 7.3.2 The Challenge of Reduction of Antimicrobial Resistance in Poultry Production -- 7.3.3 The Challenge to Control Campylobacter in Live Poultry -- 7.4 Challenges Targeting Poultry Meat -- 7.4.1 Control Strategies for Campylobacter at the Level of Meat Processing -- 7.4.1.1 Physical Treatments -- 7.4.1.2 Irradiation Treatments -- 7.4.1.3 Chemical and Biological Treatments -- 7.4.2 Definition of Food Safety Criteria for Campylobacter in Poultry Meat -- 7.5 Future Trends -- References -- Further Reading -- II. New Techniques for Measuring/Predicting/Producing Meat Quality, and How They Help Us Minimize Variability in Eating ... -- 8 Genetics and Genomics for Improving Poultry Meat Quality -- 8.1 Introduction -- 8.2 Evidence of a Genetic Variability of Meat Quality in Chicken -- 8.2.1 Selection for Growth and Muscle Development: Impact on Muscle Fiber Characteristics -- 8.2.2 Between Line Variability of Muscle Postmortem Metabolism and Subsequent Meat Quality -- 8.2.3 Estimation of Genetic Parameters of Meat Quality Traits -- 8.2.4 Experimental Selection for Meat Quality -- 8.3 Functional and Positional Genomics to Unravel Meat Quality Traits Determinism -- 8.3.1 Transcriptomic Approach (Microarray, RNAseq) -- 8.3.2 QTL and eQTL Detection -- 8.4 Conclusion -- References -- 9 Proteomics and Metabolomics in Relation to Meat Quality -- 9.1 Introduction to Proteomics and Metabolomics -- 9.1.1 Definition of Proteomics and Metabolomics -- 9.1.2 Main Platforms Employed -- 9.1.2.1 Proteomics Techniques -- 9.1.2.2 Metabolomics Techniques -- 9.1.3 Proteomics and Metabolomics in the Investigation of Meat Quality -- 9.1.3.1 Genetics and Breed -- 9.1.3.2 Rearing Conditions/Origin of Meat -- 9.1.3.3 Feed -- 9.1.3.4 Pre- and Post-slaughter Conditions -- 9.1.3.5 Meat Processing

9.1.3.6 Product Formulation -- 9.1.4 Conclusions and Future Applications -- References -- Further Reading -- 10 Vibrational Spectroscopy for Quality Assessment of Meat -- 10.1 Introduction -- 10.2 Structural Characteristics of Proteins, Lipids, and Water Determined by Vibrational Spectroscopy -- 10.2.1 Basic Spectroscopic Concepts -- 10.2.2 Spectral Analysis of Complex Biological Systems -- 10.2.2.1 Two-Dimensional Correlation Spectroscopy -- 10.2.3 IR and Raman Spectra -- 10.2.3.1 IR Spectra -- Proteins -- Lipids -- Water -- 10.2.3.2 Raman Spectrum -- Proteins -- Lipids -- Water Molecules -- 10.3 Application of Vibrational Spectroscopy for Meat Quality Assessment -- 10.3.1 Vibrational Spectroscopy and Sensory Analysis -- 10.3.2 Vibrational Spectroscopy and Physicochemical Methods -- 10.3.3 Vibrational Spectroscopy and Microbiological Analysis -- 10.3.4 Vibrational Spectroscopy and Authentication -- 10.4 Conclusions -- Acknowledgments -- References -- III. The Current Qualities of Consumer and Public Perceptions -- What Is Sustainable, Ethical, Desirable, and Healthy -- 11 Poultry Meat Nutritive Value and Human Health -- 11.1 Introduction -- 11.2 Proteins -- 11.3 Lipids -- 11.4 Energy -- 11.5 Iron -- 11.6 Other Minerals -- 11.7 Vitamins and Other Essential Nutrients -- 11.8 Future Perspectives: Poultry Meat as a Functional Food -- References -- Further Reading -- 12 Ingredient Addition and Impacts on Quality, Health, and Consumer Acceptance -- 12.1 Introduction -- 12.2 Salt -- 12.2.1 Sodium Chloride -- 12.2.2 Sodium Nitrite and Sodium Nitrate -- 12.2.3 Phosphates -- 12.2.4 Sodium Ascorbate and Sodium Erythorbate -- 12.3 Water -- 12.4 Spices, Sweeteners, and Flavor Enhancers -- 12.4.1 Spices -- 12.4.2 Sweeteners and Browning Agents -- 12.4.3 Flavor Enhancers -- 12.5 Acids and Acidulants -- 12.6 Binders -- 12.7 Fillers -- 12.8 Gums

12.8.1 Carrageenan -- 12.8.2 Alginate -- 12.8.3 Xanthan Gum -- 12.9 Batter and Breading Ingredients -- 12.9.1 Predusting -- 12.9.2 Battering -- 12.9.2.1 Adhesion Batters -- 12.9.2.2 Cohesion Batters -- 12.9.2.3 Tempura Batters -- 12.9.3 Breading -- 12.9.3.1 Flour -- 12.9.3.2 Home-Style/American Bread Crumbs -- 12.9.3.3 Traditional/Cracker-Type Crumbs -- 12.9.3.4 Japanese-Style Crumbs -- 12.9.3.5 Oil -- 12.10 Antioxidants -- 12.11 Enzymes -- 12.12 Smoke Compounds -- 12.13 Mold Inhibitors -- 12.14 Starter Culture -- References -- 13 Consumer Attitudes to Poultry Meat: A Comparative Study of the UK and China -- 13.1 Introduction -- 13.2 Case Country A: United Kingdom -- 13.2.1 An Introduction to the UK -- 13.2.2 The Poultry Industry in the UK -- 13.2.3 The Market for Poultry Meat in the UK -- 13.3 Case Country B: China -- 13.3.1 An Introduction to China -- 13.3.2 The Poultry Industry in China -- 13.3.3 The Market for Poultry Meat in China -- 13.4 UK and Chinese Consumer Attitudes to Poultry Meat -- 13.4.1 Consumption and Purchase of Poultry Meat -- 13.4.2 Purchase Factors -- 13.4.2.1 Health -- 13.4.2.2 Production Methods -- 13.4.2.3 Country of Origin -- 13.5 Conclusion -- Acknowledgments -- References -- 14 Animal Welfare and Poultry Meat in Alternative Production Systems (and Ethics of Poultry Meat Production) -- 14.1 Introduction -- 14.2 Poultry Genetics for Alternative Production Systems (Welfare and Adaptation) -- 14.3 Management of Poultry Pasture -- 14.3.1 Pasture Rotation -- 14.3.2 Control Disease Outbreaks and Parasites -- 14.3.3 Prevention of the Risk of Predation -- 14.3.4 Intake of Pasture and (Alternative) Poultry Feed -- 14.4 Housing Systems (Movable or Stationary) -- 14.5 Sustainability of Pasture-Based Poultry Rearing Systems -- 14.6 Social Benefits and Main Economical Constraints

14.7 Nutritional Characteristics of Poultry Meat Reared Under Alternative Systems