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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)
Part 1 Poultry muscle development and meat quality
1.Advances in understanding the development and morphology of the poultry breast muscle: impact on meat quality: Sandra G. Velleman, The Ohio State University, USA;
2.Understanding the genetics of poultry muscle development: Wen Luo, Qinghua Nie and Xiquan Zhang, South China Agricultural University, China;
3.Nutritional strategies and management practices to improve poultry meat quality: Marco Zampiga and Federico Sirri, Alma Mater Studiorum – Università di Bologna, Italy;
Part 2 Individual quality attributes: sensory, nutrition and health
4.Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;
5.Understanding texture development in poultry meat: Clay J. Maynard and Casey M. Owens, University of Arkansas, USA;
6.Advances in understanding flavour development in poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;
Part 3 Poultry myopathies and shelf life
7.Breast meat abnormalities associated with ischaemic necrosis: dorsal cranial myopathy and deep pectoral myopathy: Liris Kindlein, Federal University of Rio Grande do Sul, Brazil;
8.Quality defects associated with poultry muscle development: pale, soft and exudative meat: Giulia Baldi, Francesca Soglia and Massimiliano Petracci, Alma Mater Studiorum – Università di Bologna, Italy;
9.Quality defects associated with poultry muscle development: white striping: Yuwares Malila, Krittaporn V. Thanatsang and Yanee Srimarut, National Center for Genetic Engineering and Biotechnology, Thailand;
10.Quality defects associated with poultry muscle development: wooden breast: Martina Bordini, Francesca Soglia, Martina Zappaterra, Adele Meluzzi and Massimiliano Petracci, Alma Mater Studiorum – Università di Bologna, Italy;
11.Quality defects associated with poultry muscle development: spaghetti meat: Giulia Tasoniero and Brian Bowker, USDA-ARS, USA;
12.Factors affecting shelf life of poultry meat: Alberto González-Mohíno and Mario Estévez, Universidad de Extremadura, Spain;