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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Preface - p. xv 7. Chapter 1. Dynamics and Patterns of Global Poultry-Meat Production - p. 1 8. Part I: What is New in Our Understanding of the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat? - p. 25 9. Chapter 2. Myogenesis Muscle Growth and Structure - p. 29 10. Chapter 3. Muscle Metabolism and Meat Quality Abnormalities - p. 51 11. Chapter 4. Developments in Our Understanding of Water-Holding Capacity - p. 77 12. Chapter 5. Methods for Measuring Meat Texture - p. 115 13. Chapter 6. Poultry Meat Color and Oxidation - p. 133 14. Chapter 7. Current Challenges in Poultry Meat Safety - p. 159 15. Part II: New Techniques for Measuring/Predicting/Producing Meat Quality, and How They Help Us Minimize Variability in Eating Quality and/or Maximize Value - p. 183 16. Chapter 8. Genetics and Genomics for Improving Poultry Meat Quality - p. 199 17. Chapter 9. Proteomics and Metabolomics in Relation to Meat Quality - p. 221 18. Chapter 10. Vibrational Spectroscopy for Quality Assessment of Meat - p. 247 19. Part III: The Current Qualities of Consumer and Public Perceptions; What Is Sustainable, Ethical, Desirable, and Healthy - p. 268 20. Chapter 11. Poultry Meat Nutritive Value and Human Health - p. 279 21. Chapter 12. Ingredient Addition and Impacts on Quality, Health, and Consumer Acceptance - p. 291 22. Chapter 13. Consumer Attitudes to Poultry Meat: A Comparative Study of the UK and China - p. 313 23. Chapter 14. Animal Welfare and Poultry Meat in Alternative Production Systems (and Ethics of Poultry Meat Production) - p. 335 24. Index - p. 359
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.
1. Cover image - p. Cover 2. Title page - p. iii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of Contributors - p. xiii 6. Preface - p. xv 7. Chapter 1. Dynamics and Patterns of Global Poultry-Meat Production - p. 1 8. Part I: What is New in Our Understanding of the Association Between Muscle Structure and the Basic Eating Qualities of Cooked Meat? - p. 25 9. Chapter 2. Myogenesis Muscle Growth and Structure - p. 29 10. Chapter 3. Muscle Metabolism and Meat Quality Abnormalities - p. 51 11. Chapter 4. Developments in Our Understanding of Water-Holding Capacity - p. 77 12. Chapter 5. Methods for Measuring Meat Texture - p. 115 13. Chapter 6. Poultry Meat Color and Oxidation - p. 133 14. Chapter 7. Current Challenges in Poultry Meat Safety - p. 159 15. Part II: New Techniques for Measuring/Predicting/Producing Meat Quality, and How They Help Us Minimize Variability in Eating Quality and/or Maximize Value - p. 183 16. Chapter 8. Genetics and Genomics for Improving Poultry Meat Quality - p. 199 17. Chapter 9. Proteomics and Metabolomics in Relation to Meat Quality - p. 221 18. Chapter 10. Vibrational Spectroscopy for Quality Assessment of Meat - p. 247 19. Part III: The Current Qualities of Consumer and Public Perceptions; What Is Sustainable, Ethical, Desirable, and Healthy - p. 268 20. Chapter 11. Poultry Meat Nutritive Value and Human Health - p. 279 21. Chapter 12. Ingredient Addition and Impacts on Quality, Health, and Consumer Acceptance - p. 291 22. Chapter 13. Consumer Attitudes to Poultry Meat: A Comparative Study of the UK and China - p. 313 23. Chapter 14. Animal Welfare and Poultry Meat in Alternative Production Systems (and Ethics of Poultry Meat Production) - p. 335 24. Index - p. 359
