{"product_id":"poultry-quality-evaluation-quality-attributes-and-consumer-values-hardback-9780081007631","title":"Poultry Quality Evaluation; Quality Attributes and Consumer Values (Hardback) 9780081007631","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003ePoultry Quality Evaluation\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eQuality Attributes and Consumer Values\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003e\u003cp\u003eFocuses on what constitutes poultry quality in the minds of consumers, marketers, and producers in the 21\u003csup\u003est \u003c\/sup\u003ecentury\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eMassimiliano Petracci (Edited by), Cecile Berri (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780081007631, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 27 July 2017\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e386 pages\u003cbr\u003e22.9 x 15.1 x 2.6 cm, 0.74 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003ePoultry Quality Evaluation: Quality Attributes and Consumer Values\u003c\/i\u003e provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values.\u003c\/p\u003e  \u003cp\u003eThe book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section 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 final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e1. Introduction 2. Current status of poultry production worldwide\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart One: What is new in our understanding of the association between muscle structure and the basic eating qualities of cooked meat? \u003c\/b\u003e3. Myogenesis, muscle growth, and structure 4. Muscle metabolism and its effect on poultry meat quality 5. Developments in our understanding of water-holding capacity 6. Advances in the understanding and measurement of poultry meat texture 7. Poultry meat color and oxidation 8. Emerging myopathies and quality defects 9. Current challenges in poultry meat safety  \u003cb\u003ePart Two: New techniques for measuring\/predicting\/producing meat quality, and how they help us minimize variability in eating quality and\/or maximize value \u003c\/b\u003e10. Genome-wide associations with poultry meat quality (\u0026amp; SNP markers for poultry meat quality) 11. Proteomics, transcriptomics, and metabolomics in relation to poultry meat quality 12. Raman and X-ray contrast tomography methods show heat induced changes in poultry meat\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart Three: The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable and healthy \u003c\/b\u003e13. Poultry meat nutritive value and human health 14. Ingredient addition and impacts on quality, health, and consumer acceptance 15. Sensory perceptions and new consumer attitudes to poultry meat 16. Animal welfare and poultry meat alternative production system (\u0026amp; Ethics of poultry meat production)\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Woodhead Publishing","offers":[{"title":"Default Title","offer_id":46649114263832,"sku":"9780081007631","price":108.39,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780081007631_eda82397-3269-4da8-8890-cdbdcc62a08e.jpg?v=1695004165","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/poultry-quality-evaluation-quality-attributes-and-consumer-values-hardback-9780081007631","provider":"Freshly Printed Books","version":"1.0","type":"link"}