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Poultry quality evaluation : quality attributes and consumer values /
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 mus...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Oxford :
Woodhead Publishing,
2017.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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).