Improving poultry meat quality

VETERINARIA

Improving poultry meat quality

Massimiliano Petracci

Editorial: Burleigh Dodds Publishing

Item #: 2497
Edición:
Isbn : 9781801461030
Año: 2022
Páginas: 330
Pasta : Dura

$4,290.00

Disponibilidad: En Stock

Notas: Bajo Pedido

Sinopsis

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.