Book Details
Orange Code:47645
Paperback:441 pages
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Sections:
1. Muscle structure, development and growth2. Muscle abnormalities: morphological aspects3. Muscle abnormalities: pathophysiological mechanisms4. Biochemical basis of meat texture5. Poultry meat flavour6. Poultry meat colour7. Live production factors influencing yield and quality of poultry8. Nutritional effects on meat flavour and stability9. The influence of ante-mortem handling on poultry meat quality10. Effects of stunning and slaughter methods on carcass and meat quality11. Salmonella infection in poultry: the production environment12. Hygiene during transport, slaughter and processing13. The decontamination of carcass meat14. Strategies for extending the shelf-life of poultry meat and products15. On-line assessment of poultry meat quality16. Problems and solutions in deboning poultry meat17. Sensory assessment of poultry meat quality18. Functional properties of muscle proteins in processed poultry products19. The role of processed products in the poultry meat industry 397 R. Mandava and H. Hoogenkamp
Description:
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This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.
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