Improving Poultry Meat Quality: 127 (Burleigh Dodds Series in Agricultural Science) - Image 1

£115.26

Burleigh Dodds Science Publishing Ltd Improving Poultry Meat Quality: 127 (Burleigh Dodds Series in Agricultural Science)

Name: Improving Poultry Meat Quality: 127 (Burleigh Dodds Series in Agricultural Science)
Brand: Burleigh Dodds Science Publishing Ltd
Price: 115.26 GBP
Availability: InStock

Engineering & Technology

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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.

Product Specifications

Brand: Burleigh Dodds Science Publishing Ltd
Format: hardcover
ASIN: 1801461031
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology
Domain: Amazon UK
Release Date: 20 September 2022
Listed Since: 02 October 2021

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Burleigh Dodds Science Publishing Ltd Improving Poultry Meat Quality: 127 (Burleigh Dodds Series in Agricultural Science)

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