Poultry Quality Evaluation

Quality Attributes and Consumer Values
Erscheinungsjahr 2017
ISBN: 978-0-08-100763-1
Verlag: Elsevier Science

Buch, Englisch, 386 Seiten, Format (B × H): 159 mm x 236 mm, Gewicht: 740 g

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.

Autoren/Hrsg.

Petracci, Massimiliano

Berri, Cecile

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Industrielle Qualitätskontrolle

Inhaltsverzeichnis

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 on quality, health, and consumer acceptance 15. Sensory perceptions and new consumer attitudes to poultry meat 16. Animal welfare and poultry meat alternative production system (& Ethics of poultry meat production)

Über Autor(innen)

Berri, Cecile
Current director of the INRA Avian Research Unit (Nouzilly, France), her research activities deal with the physiological control of muscle metabolism and growth in relationship with poultry meat quality. She has an expertise in muscle biology, functional genomics and meat science. Her main scientific contributions are the unraveling of the molecular pathways involved in the control of muscle glycogen and post-mortem metabolism and the study of the impact of the genetics and animal nutrition on poultry meat quality. She coordinated several research programs combining basic and applied researches to improve the sustainability of broiler meat production. She is the author of about sixty peer-reviewed articles and the co-inventor of a genetic marker controlling chicken breast meat color. She regularly join as invited speaker international congresses dedicated to animal and poultry science.