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

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.

Includes bibliographical references and index.

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).

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