Cover of the book

Poultry Quality Evaluation

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.

Updated on 10/12/2017
Published on 10/12/2017

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.

Key Features

  • 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

Readership

Academics and postgraduate students studying poultry science, Academic and postgraduate students studying food quality, Poultry scientists working in an industrial setting, Managers and industrialists in the poultry producing industry, from breeding to convenience food.

the Editors

Cécile Berri, Head of the Poultry Research Unit, INRA, Nouzilly, France
Massimiliano Petracci, Associate Professor, University of Bologna, Italy

details

Published on 27th July 2017, 386 pages
eBook ISBN: 9780081007693
Hardcover ISBN: 9780081007631

See more details: https://www.elsevier.com