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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.
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.
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