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…mehr
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.
Produktdetails
Produktdetails
Woodhead Publishing Series in Food Science, Technology and Nutrition
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.
Inhaltsangabe
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)
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)
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