eBook, ePUB

Poultry Quality Evaluation (eBook, ePUB)

Quality Attributes and Consumer Values

Redaktion: Petracci, Massimiliano; Berri, Cecile

Beschreibung

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. - Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation - Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values - Contains contributions from editors who are very well known and highly respected in the field

Technische Details

• Geräte: eReader
• ohne Kopierschutz

Barrierefreiheit

• Text-to-Speech
• E-Mail des Verlags für Barrierefreiheitsfragen: [e-mail]
• E-Mail eines vertrauenswürdigen Mittlers für Barrierefreiheitsfragen: [e-mail]
• Seitennummerierung folgt dem gedruckten Werk
• Mathematische Inhalte in MathML für assistive Technologien
• Text und Medien in logischer Lesereihenfolge angeordnet
• Navigierbarer Index mit direktem Zugriff auf Indexbegriffe
• Navigierbares Inhaltsverzeichnis für direkten Zugriff auf Text und Medien
• Keine Einschränkung der Vorlesefunktionen, außer bei spezifischen Ausnahmen

Autor

Dr Petracci began as Associate Professor at the University of Bologna in 2014. Massimiliano's research interests are directed in particular to the quality of the meat avicunicole a function of genetics, breeding, feeding and pre-slaughter. Currently his research focuses on the characterization of the main anomalies emerging poultry meat (white and striped wooden breast). Author of numerous publications, he has been invited to several invited papers at international conferences. From 2013 he has been Associate Editor of the Journal of World Rabbit Science and from 2014 coordinates the Working Group 5 "Poultry Meat Quality" of the European Federation of the World 's Poultry Science Association.

Associate professor at the University of Bologna since 2014, his research activities involve several aspects of poultry and rabbit production and product quality. Research interests deal with particular emphasis on nutritional value and technological properties of poultry meat as affec

ted by genotype, housing, feeding and preslaughter factors. Currently he is working on the characterization of the emerging meat abnormalities in poultry (white striping, wooden breast and spaghetti-meat). He is author of about sixty peer-reviewed articles and he jointed as invited speaker several international congresses. He is Associate Editor of World Rabbit Science journal since 2013 and he chairs the Working Group 5 "Poultry Meat Quality? of the European Federation of the World Poultry Science Association since 2014. In addition to his research responsibilities, he currently teaches courses on innovations in meat and egg processing and seafood quality.

Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 386
• Erscheinungstermin: 1. August 2017
• Englisch
• ISBN-13: 9780081007693
• Artikelnr.: 48882429