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The demand for poultry meat will surpass other meats as an animal protein source. Poultry is considered white meat due to its lower myoglobin content than red meats. Consumers often associate fresh meat color with quality. Any deviation from a consumer-preferred color leads to less acceptance. This chapter discusses factors affecting poultry meat color and recent advances in understanding metabolites and protein changes in meat. In addition, two case studies will discuss how packaging can influence poultry meat color and lipid oxidation and how omics techniques can be utilized to elucidate biomolecular changes affecting poultry meat quality.
Price: £25.00
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
05 December 2022
ISBN: 9781801467384
Format: eBook
BISACs:
- 1 Introduction
- 2 Myoglobin forms and poultry meat color
- 3 Myoglobin primary structure and oxidation properties
- 4 Biochemical factors affecting poultry meat color
- 5 Application of metabolomics and proteomics in poultry color research
- 6 Cooked poultry meat color
- 7 Postharvest practices to improve meat color
- 8 Case study 1: Impact of packaging on ground chicken color
- 9 Case study 2: Molecular mechanisms regulating poultry color characteristics
- 10 Tools to assess poultry quality
- 11 Conclusion and future trends
- 12 Where to look for further information
- 13 References