Title: Instant Insights: Optimising quality attributes in poultry products (Burleigh Dodds Science: Instant Insights, 88)
Publisher: Burleigh Dodds Science Publishing
Publication Date: 2023
Language: English
ISBN 10: 1801466491
ISBN 13: 9781801466493
Binding: Soft cover
Condition: New

About this title

Synopsis

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.

From the Back Cover

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 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.

What is an Instant Insight?
An Instant Insight gives you immediate access to key research on a topic, allowing you to get right to the heart of a subject in an instant and empowering you to contribute to sustainable agriculture.

"About this title" may belong to another edition of this title.

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