It is a universal truth that, across numerous traditions, poultry meat continued a great part of human diet packed with high quality nutrients like, protein, vitamins and minerals. A lot of poultry meat products are highly advantageous, appetizing, palatable and more significantly nutritious for all times. Since people only buy what they like, the consumer’s perspective of quality is more appropriate. When consumers buy a poultry product, cook and serve it to their families, they expect it to look, taste and feel good in their mouth. If these characteristics do not meet the consumer’s expectation, the product is considered to be of lower quality.
This comprehensive edition, a great contribution by global authors, explores how muscle structure affects the eating qualities of cooked meat. It 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 definitive chapters are hormones and metabolism in poultry, genetic variability and relationship with growth and muscle characteristics, measuring instrument for hygienic management on broiler farms, ozone decontamination of poultry meat and biogenic amines as quality index, chemical contaminants in poultry meat and products, mycotoxins in poultry, microbial safety of dried fish meat, and more. This compilation brings together eminent researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation.
This book will appeal to advance graduate students studying poultry science, poultry practitioners and researchers working in industry, as well as for managers and entrepreneurs in the poultry producing industry, from reproduction to convenience food.