Improving Poultry Meat Quality

The demand for poultry meat with specific sensory and nutritional qualities has increased, and poultry producers and processors must balance these with yield and animal welfare. Improving poultry meat quality addresses genetic and environmental factors affecting quality traits and reviews recent advances in understanding color, texture, and flavor development. It also covers key poultry myopathies associated with modern broiler production.

Format: Hardback
Length: 414 pages
Publication date: 06 December 2022
Publisher: Burleigh Dodds Science Publishing Limited

The demand for transparency in the food supply chain has surged in recent years, driven by consumers' growing interest in understanding the journey their food takes from farm to fork. This heightened expectation has led to a greater emphasis on the sensory and nutritional qualities of food products. Poultry producers and processors face the challenge of balancing these quality parameters with other essential considerations, such as yield and animal welfare.

Improving poultry meat quality is a crucial endeavor that encompasses a wealth of recent research on the genetic and environmental factors that influence the development of quality traits in poultry meat. This research has significant implications for breeding, husbandry, and postharvest processing. Additionally, this collection reviews recent advancements in understanding the color, texture, and flavor development in poultry meat.

A particular focus of this book is on addressing key poultry myopathies associated with modern broiler production, such as white striping, wooden breast, and pale soft exudative meat. These defects not only impact meat quality but also have economic consequences for the poultry industry. The book delves into the causes, impacts on meat quality, and strategies for preventing or overcoming these defects.

By providing comprehensive insights into poultry meat quality, this book aims to empower poultry producers, processors, and consumers with the knowledge and tools necessary to ensure the production of high-quality poultry meat that meets the evolving demands of a discerning market.

Weight: 720g
Dimension: 229 x 152 x 24 (mm)
ISBN-13: 9781801461030