Muutke küpsiste eelistusi

Improving Poultry Meat Quality [Kõva köide]

Contributions by , Contributions by (South China Agric), Contributions by (South China Agricultural University), Contributions by (The Ohio State University (United States)), Contributions by , Edited by (Universidad de Extremadura (Spain)), Edited by (Alma Mater Studiorum Università di Bologna (Italy)), Contributions by , Contributions by , Contributions by (South China Agricultural University)
  • Formaat: Hardback, 414 pages, kõrgus x laius x paksus: 229x152x24 mm, kaal: 720 g, Color tables, photos and figures
  • Sari: Burleigh Dodds Series in Agricultural Science 127
  • Ilmumisaeg: 06-Dec-2022
  • Kirjastus: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1801461031
  • ISBN-13: 9781801461030
Teised raamatud teemal:
Improving Poultry Meat QualitySuurem pilt
  • Formaat: Hardback, 414 pages, kõrgus x laius x paksus: 229x152x24 mm, kaal: 720 g, Color tables, photos and figures
  • Sari: Burleigh Dodds Series in Agricultural Science 127
  • Ilmumisaeg: 06-Dec-2022
  • Kirjastus: Burleigh Dodds Science Publishing Limited
  • ISBN-10: 1801461031
  • ISBN-13: 9781801461030
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781801461030.html
Märksõnad:

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.

  • 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)


This collection summarises recent research on genetic and environmental factors affecting the development of quality traits in poultry meat and their implications for breeding, husbandry and postharvest processing.
Series list x
Introduction xix
Part 1 Poultry muscle development and meat quality
1 Advances in understanding the development and morphology of the poultry breast muscle: impact on meat quality
3(22)
Sandra G. Velleman
1 Introduction
3(2)
2 Types of muscle fiber metabolism
5(1)
3 Posthatch skeletal muscle growth
5(2)
4 Heterogeneity of satellite cells
7(1)
5 Morphological structure of the pectoralis major muscle: role of satellite cells
8(2)
6 Role of satellite cells and extracellular matrix in breast muscle structure associated with myopathies
10(6)
7 Satellite cell conversion to an adipogenic lineage
16(1)
8 Effect of selection for breast muscle yield: fast compared to slower growth
17(1)
9 Conclusion
18(1)
10 Future trends in research
18(1)
11 Where to look for further information
19(1)
12 References
19(6)
2 Understanding the genetics of poultry muscle development
25(34)
Wen Luo
Qinghua Nie
Xiquan Zhang
1 Introduction
25(1)
2 The origin and genetic regulation of muscle precursors
26(1)
3 From somite to limb: genetic control of muscle precursor migration
27(5)
4 Genetic regulation of satellite cells during post-hatch muscle growth
32(4)
5 Signaling pathways controlling skeletal muscle development and muscle mass in poultry
36(1)
6 Signaling pathways: myostatin/activin signaling pathway and bone morphogenetic protein signaling
36(2)
7 Signaling pathways: GH-GHR-IGFs axis, PI3K-Akt pathway and FOXO signaling
38(2)
8 Conclusion and future trends
40(1)
9 Where to look for further information
41(1)
10 References
42(17)
3 Nutritional strategies and management practices to improve poultry meat quality
59(50)
Marco Zampiga
Federico Sirri
1 Introduction
59(1)
2 Nutritional and feeding strategies to modulate meat composition
60(7)
3 Nutritional and feeding strategies to improve meat quality and mitigate the incidence of breast meat abnormalities
67(13)
4 Consequences of heat stress on poultry meat quality and nutritional strategies to limit product alterations
80(4)
5 Effect of management practices on meat quality: the case of caponization
84(4)
6 Conclusion and future trends in research
88(1)
7 Where to look for further information
89(1)
8 References
90(19)
Part 2 Individual quality attributes: sensory, nutrition and health
4 Advances in understanding color development in poultry meat
109(16)
Ranjith Ramanathan
Frank Kiyimba
Surendranath Suman
Gretchen Mail
1 Introduction
109(1)
2 Myoglobin forms and poultry meat color
110(1)
3 Myoglobin primary structure and oxidation properties
111(1)
4 Biochemical factors affecting poultry meat color
111(2)
5 Application of metabolomics and proteomics in poultry color research
113(1)
6 Cooked poultry meat color
114(1)
7 Postharvest practices to improve meat color
114(1)
8 Case study 1: Impact of packaging on ground chicken color
115(1)
9 Case study 2: Molecular mechanisms regulating poultry color characteristics
116(1)
10 Tools to assess poultry quality
117(1)
11 Conclusion and future trends
118(1)
12 Where to look for further information
118(2)
13 References
120(5)
5 Understanding texture development in poultry meat
125(14)
Clay J. Maynard
Casey M. Owens
1 Introduction
125(1)
2 Factors affecting poultry meat tenderness
126(8)
3 Tenderness assessment
134(1)
4 Conclusion
134(1)
5 References
135(4)
6 Advances in understanding flavour development in poultry meat
139(40)
Dinesh D. Jayasena
Cheorun Jo
1 Introduction
139(1)
2 Flavour chemistry of poultry meat
140(2)
3 Flavour precursors of poultry meat
142(7)
4 Factors influencing the flavour formation in poultry meat
149(4)
5 Advances in strategies for preserving or enhancing the flavour of poultry meat
153(12)
6 Conclusion
165(1)
7 Future trends in research
165(1)
8 Where to look for further information
166(1)
9 References
167(12)
Part 3 Poultry myopathies and shelf life
7 Breast meat abnormalities associated with ischaemic necrosis: dorsal cranial myopathy and deep pectoral myopathy
179(24)
Liris Kindlein
1 Introduction
179(1)
2 Deep pectoral myopathy
180(7)
3 Dorsal cranial myopathy
187(6)
4 Epidemiological data on muscle abnormalities in Latin American countries
193(3)
5 Conclusion and future trends
196(1)
6 References
197(6)
8 Quality defects associated with poultry muscle development: pale, soft and exudative meat
203(44)
Giulia Baldi
Francesca Soglia
Massimiliano Petracci
1 Introduction
203(2)
2 Causes of the occurrence of pale, soft and exudative meat: genetic factors
205(3)
3 Causes of the occurrence of pale, soft and exudative meat: ante-mortem stress
208(3)
4 Causes of the occurrence of pale, soft and exudative meat: slaughter and post-mortem factors
211(3)
5 Characteristics of pale, soft and exudative meat: physico-chemical and microbial properties
214(2)
6 Characteristics of pale, soft and exudative meat: technological properties
216(3)
7 Reducing the incidence and mitigating the impact of pale, soft and exudative meat quality: genetic and epigenetic strategies
219(1)
8 Reducing the incidence and mitigating the impact of pale, soft and exudative meat quality: pre-slaughter strategies
220(3)
9 Processing strategies to reduce the incidence and mitigating the impact of pale, soft and exudative meat quality: functional ingredients
223(2)
10 Processing strategies to reduce the incidence and mitigating the impact of pale, soft and exudative meat quality: technologies
225(2)
11 Detection of pale, soft and exudative meat
227(1)
12 Conclusion
228(1)
13 Where to look for further information
229(1)
14 References
229(18)
9 Quality defects associated with poultry muscle development: white striping
247(48)
Yuwares Malila
Krittaporn V. Thanatsang
Yanee Srimarut
1 Introduction
247(2)
2 Impacts of white striping on quality traits of poultry meat
249(12)
3 Biological changes associated with the development of white striping
261(4)
4 Factors contributing to the development of white striping
265(3)
5 Potential strategies for reducing white striping: feed modification
268(15)
6 Potential strategies for reducing white striping: farm management, processing and breeding
283(1)
7 Conclusion
284(1)
8 Where to look for further information
285(1)
9 References
285(10)
10 Quality defects associated with poultry muscle development: wooden breast
295(24)
Martina Bordini
Franceses Soglia
Martina Zappaterra
Adele Meluzzi
Massimiliano Petracci
1 Introduction
295(1)
2 Possible factors underlying the occurrence of wooden breast
296(3)
3 Main features characterizing wooden breast
299(3)
4 Effects of wooden breast on poultry meat quality
302(3)
5 Potential strategies to mitigate wooden breast
305(2)
6 Conclusion
307(1)
7 Where to look for further information
307(1)
8 References
308(11)
11 Quality defects associated with poultry muscle development: spaghetti meat
319(24)
Giulia Tasoniero
Brian Bowker
1 Introduction
319(2)
2 Characteristics of spaghetti meat myopathy
321(5)
3 Impact of spaghetti meat myopathy on meat quality and functionality
326(4)
4 Pathological mechanisms and predisposing factors for spaghetti meat
330(5)
5 Conclusion
335(1)
6 Where to look for further information
336(1)
7 References
336(7)
12 Factors affecting shelf life of poultry meat
343(42)
Alberto Gonzalez-Mohino
Mario Estevez
1 Introduction
343(2)
2 Understanding microbial spoilage of poultry meat
345(3)
3 Understanding oxidative spoilage of poultry meat
348(4)
4 Impact of oxidative stress on poultry meat quality and shelf life
352(4)
5 Strategies for extending poultry meat shelf life: dietary strategies
356(8)
6 Strategies for extending poultry meat shelf life: antioxidants and antimicrobials in meat products
364(2)
7 Strategies for extending poultry meat shelf life: packaging
366(2)
8 Conclusion
368(1)
9 Where to look for further information
369(1)
10 References
369(16)
Index 385
Dr Massimiliano Petracci is Professor in the Department of Agricultural and Food Sciences at the Alma Mater Studiorum - Università di Bologna, Italy. Professor Petracci is Chair of Working Group 5 Poultry Meat Quality of the European Federation of the Worlds Poultry Science Association. He is also Associate Editor of Frontiers in Physiology and Meat and Muscle Biology. Dr Mario Estévez is Professor in the Department of Animal Production and Food Science at the Universidad de Extremadura, Spain. Dr Estévez is an internationally-recognised expert in oxidative reactions and their consequences on food quality, shelf-life and consumers' health. He has published more than 170 scientific papers and has been identified as Highly-Cited Researcher in the field of Agricultural Sciences by Clarivate Analytics for two consecutive years (2020 and 2021). He serves on the Editorial Board of Meat Science and is Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. Dr Massimiliano Petracci is Professor in the Department of Agricultural and Food Sciences at the Alma Mater Studiorum - Università di Bologna, Italy. Professor Petracci is Chair of Working Group 5 Poultry Meat Quality of the European Federation of the Worlds Poultry Science Association. He is also Associate Editor of Frontiers in Physiology and Meat and Muscle Biology. Dr Brian Bowker is a Research Food Technologist with USDA-ARS at the U.S. National Poultry Research Center in Athens, Georgia. His current research focuses on understanding how the chemical and physical properties of poultry muscle influences the quality attributes of fresh and further processed poultry meat products. Previously, Dr. Bowker worked at the USDA-ARS Food Technology and Safety Lab in Beltsville, Maryland conducting research on postharvest technologies for improving red meat quality. He received his BS in animal science and his PhD in meat science and muscle biology from Purdue University. Dr Mario Estévez is Professor in the Department of Animal Production and Food Science at the Universidad de Extremadura, Spain. Dr Estévez is an internationally-recognised expert in oxidative reactions and their consequences on food quality, shelf-life and consumers' health. He has published more than 170 scientific papers and has been identified as Highly-Cited Researcher in the field of Agricultural Sciences by Clarivate Analytics for two consecutive years (2020 and 2021). He serves on the Editorial Board of Meat Science and is Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety.