Poultry Quality Evaluation
  • Author : Massimiliano Petracci
  • Release Date : 01 August 2017
  • Publisher : Woodhead Publishing
  • Genre : Technology & Engineering
  • Pages : 386
  • ISBN 13 : 9780081007693

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Book Description: 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. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field

Poultry Quality Evaluation

Poultry Quality Evaluation

Author : Massimiliano Petracci,Cecile Berri
Publisher : Woodhead Publishing
Genre : Technology & Engineering
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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 ...

Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation

Author : Da-Wen Sun
Publisher : Elsevier
Genre : Health & Fitness
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The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in ...

Poultry Quality Evaluation

Poultry Quality Evaluation

Author : Anonim
Publisher : Unknown
Genre : Uncategorized
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It is a universal truth that, across numerous traditions, poultry meat continued a great part of human diet packed with high quality nutrients like, protein, vitamins and minerals. A lot of poultry meat products are highly advantageous, appetizing, palatable and more significantly nutritious for all times. Since people only buy ...

Handbook of Meat  Poultry and Seafood Quality

Handbook of Meat Poultry and Seafood Quality

Author : Leo M. L. Nollet
Publisher : John Wiley & Sons
Genre : Technology & Engineering
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A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of ...

Processing of Poultry

Processing of Poultry

Author : G. C. Mead
Publisher : Springer Science & Business Media
Genre : Technology & Engineering
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Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, ...

Quality Attributes and their Measurement in Meat  Poultry and Fish Products

Quality Attributes and their Measurement in Meat Poultry and Fish Products

Author : A. M. Pearson
Publisher : Springer
Genre : Technology & Engineering
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The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and ...

Poultry Meat Processing and Quality

Poultry Meat Processing and Quality

Author : G Mead
Publisher : Elsevier
Genre : Technology & Engineering
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Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of ...

Recent Developments in Poultry Nutrition

Recent Developments in Poultry Nutrition

Author : D.J.A. Cole,W. Haresign
Publisher : Butterworth-Heinemann
Genre : Technology & Engineering
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Recent Developments in Poultry Nutrition is a collection of studies that cover important developments in poultry nutrition. The book presents 23 papers that deal with the various areas of concerns in poultry nutrition. The coverage of the text includes materials that deal with poultry diet, such as metabolizable energy evaluation of ...

Advances in Meat  Poultry and Seafood Packaging

Advances in Meat Poultry and Seafood Packaging

Author : Joseph P. Kerry
Publisher : Elsevier
Genre : Technology & Engineering
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Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and ...

Preservation of Meat and Poultry Products

Preservation of Meat and Poultry Products

Author : NIIR Board of Consultants and Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
Genre : Cooking (Meat)
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Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the ...

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality

Author : David Kilcast
Publisher : Elsevier
Genre : Technology & Engineering
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Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use ...

Meat Quality Analysis

Meat Quality Analysis

Author : Ashim Kumar Biswas,Prabhat Mandal
Publisher : Academic Press
Genre : Science
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Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques ...