Improving poultry meat quality (eBook, ePUB)

Redaktion: Petracci, Massimiliano; Estévez, Mario

• Format: ePub

Produktbeschreibung

"Two of the world's recognised experts in the field have edited an excellent book summarising recent research on the factors affecting the development of quality traits in poultry meat and their implications for breeding, husbandry and processing. This book promises to be an important reference book both for poultry scientists and poultry producers, including geneticists, nutritionists and technologists working in major poultry companies worldwide."(Professor Peter Surai, Vitagene and Health Research Centre, UK)

Recent years have seen a rise in the number of consumers wishing to know more about the journey their food takes from farm to fork. Consumer expectations of the sensory and nutritional qualities of food products have increased as a result. Poultry producers and processors must balance these quality parameters with other requirements such as yield and animal welfare.

Improving poultry meat quality addresses the wealth of recent research on the genetic and environmental factors affecting the development of quality traits in poultry meat and their potential implications for breeding, husbandry and postharvest processing. This collection also reviews recent advances in understanding colour, texture and flavour development in poultry meat.

A particular focus is coverage of key poultry myopathies associated with modern broiler production such as white striping, wooden breast and pale soft exudative meat. The book considers their causes, impacts on meat quality and how these defects can be prevented or overcome.

Improving poultry meat quality will be a standard reference for university and other researchers in poultry, veterinary and food science, poultry farmers, breeders and producers, food retailers, veterinarians, as well as government and private sector agencies supporting poultry production.

Dr Massimiliano Petracci is Professor in the Department of Agricultural and Food Sciences at the Alma Mater Studiorum - Università di Bologna, Italy. Professor Petracci is Chair of Working Group 5 'Poultry Meat Quality' of the European Federation of the World's Poultry Science Association. He is also Associate Editor of Frontiers in Physiology and Meat and Muscle Biology.

Dr Mario Estévez is Professor in the Department of Animal Production and Food Science at the Universidad de Extremadura, Spain. Professor Estévez is an internationally-recognised expert in oxidative reactions and their consequences on food quality, shelf-life and consumers' health. He serves on the Editorial Board of Meat Science and is Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety.

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Produktdetails

• Verlag: Burleigh Dodds Science Publishing
• Erscheinungstermin: 6. Dezember 2022
• Englisch
• ISBN-13: 9781801461054
• Artikelnr.: 67137083