Coverart for item
The Resource Poultry quality evaluation : quality attributes and consumer values, edited by Massimiliano Petracci, Cecile Berri

Poultry quality evaluation : quality attributes and consumer values, edited by Massimiliano Petracci, Cecile Berri

Label
Poultry quality evaluation : quality attributes and consumer values
Title
Poultry quality evaluation
Title remainder
quality attributes and consumer values
Statement of responsibility
edited by Massimiliano Petracci, Cecile Berri
Contributor
Editor
Subject
Genre
Language
eng
Summary
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. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation. Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values. Contains contributions from editors who are very well known and highly respected in the field
Member of
Cataloging source
NLE
Dewey number
636.5
Illustrations
illustrations
Index
index present
LC call number
HD9437.A2
LC item number
P685 2017eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Petracci, Massimiliano
  • Berri, Cecile
Series statement
Woodhead publishing series in food science, technology and nutrition
http://library.link/vocab/subjectName
  • Poultry industry
  • TECHNOLOGY & ENGINEERING
  • Poultry industry
  • Geflügelfleisch
  • Fleischqualität
  • Qualitätskontrolle
Label
Poultry quality evaluation : quality attributes and consumer values, edited by Massimiliano Petracci, Cecile Berri
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Dynamics and patterns of global poultry-meat production -- Myogenesis muscle growth and structure -- Muscle metabolism and meat quality abnormalities -- Developments in our understanding of water-holding capacity -- Methods for measuring meat texture -- Poultry meat color and oxidation -- Current challenges in poultry meat safety -- Genetics and genomics for improving poultry meat quality -- Protoeomics and metabolomics in relation to meat quality -- Vibrational spectroscopy for quality assessment of meat -- Poultry meat nutritive value and human health -- Ingredient addition and impacts on quality, health, and consumer acceptance -- Consumer attitudes to poultry meat: a comparative study of the UK and China -- Animal welfare and poultry meat in alternative production systems (and ethics of poultry meat production)
Dimensions
unknown
Extent
1 online resource (xv, 370 pages)
Form of item
online
Isbn
9780081007631
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
Other control number
9780081007631
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
9780081007693
Specific material designation
remote
System control number
  • on1001364562
  • (OCoLC)1001364562
Label
Poultry quality evaluation : quality attributes and consumer values, edited by Massimiliano Petracci, Cecile Berri
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Dynamics and patterns of global poultry-meat production -- Myogenesis muscle growth and structure -- Muscle metabolism and meat quality abnormalities -- Developments in our understanding of water-holding capacity -- Methods for measuring meat texture -- Poultry meat color and oxidation -- Current challenges in poultry meat safety -- Genetics and genomics for improving poultry meat quality -- Protoeomics and metabolomics in relation to meat quality -- Vibrational spectroscopy for quality assessment of meat -- Poultry meat nutritive value and human health -- Ingredient addition and impacts on quality, health, and consumer acceptance -- Consumer attitudes to poultry meat: a comparative study of the UK and China -- Animal welfare and poultry meat in alternative production systems (and ethics of poultry meat production)
Dimensions
unknown
Extent
1 online resource (xv, 370 pages)
Form of item
online
Isbn
9780081007631
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Note
Online access with subscription: Elsevier (Sciencedirect Freedom Collection)
Other control number
9780081007631
Other physical details
illustrations
http://library.link/vocab/ext/overdrive/overdriveId
9780081007693
Specific material designation
remote
System control number
  • on1001364562
  • (OCoLC)1001364562

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