Improving poultry meat quality

Description

Recent years have seen a meteoric rise in the number of consumers wishing to know more about the journey their food takes from farm to fork. Consumer expectations on the sensory and nutritional qualities of food products has risen as a result of this. Poultry producers and processors must balance these quality parameters with other requirements, such as yield, which may affect other quality traits.

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 reviews recent advances in understanding colour, texture and flavour development in poultry meat, as well as the health-promoting components of poultry meat when consumed as part of a healthy, balanced diet. This collection also considers an array of poultry myopathies, such as deep pectoral myopathy (DPM) and white striping, and their potential role in the development of quality defects which can impact bird health, welfare and productivity, as well as future shelf-life.

Key features

• Considers the impact of dietary background and availability of key nutrients and micronutrients on poultry meat quality 
• Reviews the key quality defects associated with poultry muscle development, including dorsal cranial myopathy (DCM), pale soft exudative (PSE) and intramuscular connective tissue (ICMT) 
• Provides a detailed assessment of the individual quality traits consumer expectations are driven by (colour, texture and flavour)

Table of contents

Part 1 Poultry muscle development and meat quality
1.Advances in understanding muscle morphology/development in poultry and its impact on meat quality: Sandra Velleman, Ohio State University, USA;
2.Understanding the genetics of poultry muscle development: Xiquan Zhang, South China Agricultural University, China;
3.Impact of dietary background: Federico Sirri, University of Bologna, Italy;

Part 2 Individual quality attributes: sensory, nutrition and health
4.Advances in understanding colour development in poultry meat: Ranjith Ramanathan, Oklahoma State University, USA;
5.Advances in understanding texture development in poultry meat: Casey Owens, University of Arkansas, USA;
6.Advances in understanding flavour development in poultry meat: Cheorun Jo, Chungnam National University, South Korea;

Part 3 Poultry myopathies and shelf life
7.Quality defects associated with poultry muscle development: deep pectoral myopathy (DPM) and dorsal cranial myopathy (DCM): Liris Kindlein, University of Rio Grande do Sul, Brazil;
8.Quality defects associated with poultry muscle development: pale soft exudative (PSE) meat: Massimiliano Petracci, University of Bologna, Italy;
9.Quality defects associated with poultry muscle development: white striping: Yuwares Malila, National Center for Genetic Engineering and Biotechnology, Thailand;
10.Quality defects associated with poultry muscle development: wooden breast: Massimiliano Petracci, University of Bologna, Italy;
11.Quality defects associated with poultry muscle development: spaghetti meat and intramuscular connective tissue (IMCT) defects: Brian Bowker, National Poultry Research Center-USDA, USA;
12.Factors affecting shelf-life of poultry meat: Mario Estevez, University of Extremadura, Spain;