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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
Language
eng
Member of
Cataloging source
NLE
Dewey number
636.5
LC call number
HD9437
Literary form
non fiction
Nature of contents
dictionaries
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
Label
Poultry quality evaluation : quality attributes and consumer values, edited by Massimiliano Petracci, Cecile Berri
Instantiates
Publication
Note
Includes index
Carrier category
online resource
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
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)
Extent
1 online resource.
Form of item
online
Isbn
9780081007693
Media category
computer
Media MARC source
rdamedia
Specific material designation
remote
Label
Poultry quality evaluation : quality attributes and consumer values, edited by Massimiliano Petracci, Cecile Berri
Publication
Note
Includes index
Carrier category
online resource
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
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)
Extent
1 online resource.
Form of item
online
Isbn
9780081007693
Media category
computer
Media MARC source
rdamedia
Specific material designation
remote

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