Description: 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.
Price: 188 USD
Location: East Hanover, New Jersey
End Time: 2024-12-13T04:58:07.000Z
Shipping Cost: 0 USD
Product Images
Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 60 Days
Refund will be given as: Money Back
Return policy details:
EAN: 9781801461030
UPC: 9781801461030
ISBN: 9781801461030
MPN: N/A
Number of Pages: 414 Pages
Publication Name: Improving Poultry Meat Quality
Language: English
Publisher: Burleigh Dodds Science Publishing The Limited
Item Height: 0.9 in
Subject: Agriculture / Animal Husbandry, Agriculture / Sustainable Agriculture
Publication Year: 2022
Type: Textbook
Item Weight: 25.6 Oz
Item Length: 9 in
Author: Sandra G. Velleman
Subject Area: Technology & Engineering
Item Width: 6 in
Series: Burleigh Dodds Series in Agricultural Science Ser.
Format: Hardcover
