Optimising Quality Attributes in Poultry Products: 88 - Brossura

Ramanathan, Ranjith; Kiyimba, Frank; Suman, Surendranath; Mafi, Gretchen; Hamelin, C.

Brossura

ISBN 10: 1801466491 ISBN 13: 9781801466493

Casa editrice: Burleigh Dodds Science Pub, 2023

Riassunto

This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.

The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meat’s polyunsaturated fat content.

The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.

The third chapter provides a comprehensive overview of 20 years’ worth of research on understanding the genetics and genomics of meat quality traits in poultry species.

The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.

The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.

The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection.

• Highlights the relationship between product appearance and consumer purchasing decisions
• Considers how the nutritional quality and flavour of poultry meat can be enhanced, as well as the factors which can compromise this
• Offers an informed overview of the key research completed on understanding the genetics and genomics of meat quality traits in poultry

Su questo libro

Dalla quarta di copertina

This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.

The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meat’s polyunsaturated fat content.

The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.

The third chapter provides a comprehensive overview of 20 years’ worth of research on understanding the genetics and genomics of meat quality traits in poultry species.

The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.

The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.

The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection.

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Dettagli dell'edizione

• Editore: Burleigh Dodds Science Pub
• Data di pubblicazione: 2023
• Lingua: Inglese
• ISBN 10: 1801466491
• ISBN 13: 9781801466493
• Rilegatura: Copertina flessibile
• Numero di pagine: 124
• Contatto del produttore: non disponibile
• Persona responsabile: gpsr@libri.de; gpsr@libri.de; ; Friedensallee 273; Hamburg; 22763; Germania