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- Highlights the relationship between product appearance and consumer purchasing decisions
- Considers how the nutritional quality and flavour of poultry meat can be enhanced, as well as the factors which can compromise this
- Offers an informed overview of the key research completed on understanding the genetics and genomics of meat quality traits in poultry
Price: £37.99
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Science: Instant Insights
Publication Date:
19 December 2023
ISBN: 9781801466509
Format: eBook
BISACs:
- Chapter 1 - Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA;
- 1 Introduction
- 2 Selection for growth and feed efficiency
- 3 Understanding lipid metabolism and carcass lipid deposition
- 4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
- 5 Reducing tissue lipid oxidation
- 6 Summary
- 7 Where to look for further information
- 8 References
- Chapter 2 - Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;
- 1 Introduction
- 2 The chemistry of poultry meat flavour
- 3 Flavour precursors of poultry meat
- 4 Factors influencing the formation of flavour and off-flavour in poultry meat
- 5 Strategies for preserving or enhancing the flavour of poultry meat
- 6 Summary
- 7 Where to look for further information
- 8 References
- Chapter 3 - Genetics and genomics of meat quality traits in poultry species: Elisabeth Le Bihan-Duval, INRAE Val-de-Loire, Université de Tours, France; Nabeel Alnahhas, INRAE Val-de-Loire, Université de Tours and SYSAAF, France; Eva Pampouille, INRAE Val-de- Loire, Université de Tours and ITAVI, France; Cécile Berri, INRAE Val-de-Loire, Université de Tours, France; and Behnam Abasht, University of Delaware, USA;
- 1 Introduction
- 2 Genetic control of meat quality
- 3 Genetic architecture of meat quality traits and candidate genes
- 4 Input of omics studies for better meat quality characterization
- 5 Conclusion
- 6 Where to look for further information
- 7 References
- Chapter 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;
- 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
- Chapter 5 - Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland;
- 1 Introduction
- 2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat
- 3 The shell
- 4 The albumen
- 5 The yolk
- 6 Conclusion
- 7 Where to look for further information
- 8 References
- Chapter 6 - Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA;
- 1 Introduction
- 2 Whole-genome methods to improve egg quality
- 3 Improving external egg quality
- 4 Improving internal egg quality
- 5 Genomic selection
- 6 Targeting candidate genes for particular traits
- 7 Gene expression and regulation
- 8 Summary and future trends
- 9 Where to look for further information
- 10 References