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Poultry Quality Evaluation: Quality Attributes and Consumer Values
Hardcover
Series: Woodhead Publishing Food Science, Technology and Nutrition
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ISBN13: 9780081007631
Publisher: Woodhead Publishing
Published: Jul 27 2017
Pages: 386
Weight: 1.65
Height: 0.95 Width: 5.99 Depth: 9.14
Language: English
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values.
The 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.
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