Improving poultry meat quality

ebook ∣ Burleigh Dodds Series in Agricultural Science

By Massimiliano Petracci

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Format

ebook

ISBN

9781801461030

Series

Burleigh Dodds Series in Agricultural Science

Author

Massimiliano Petracci

Publisher

Burleigh Dodds Science Publishing

Release

06 December 2022

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Subjects

Cooking & Food Technology Engineering Nonfiction

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  • 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)

    • Format

    ebook

    ISBN

    9781801461030

    Series

    Burleigh Dodds Series in Agricultural Science

    Author

    Massimiliano Petracci

    Publisher

    Burleigh Dodds Science Publishing

    Release

    06 December 2022

    Share

    Subjects

    Cooking & Food Technology Engineering Nonfiction
    Improving poultry meat quality