Poultry Meat Science

Inbunden, Engelska, 1999

Av R. I. Richardson, C. Mead, R. Richardson, C. Mead, UK) Richardson, R. (Division of Food Animal Science, University of Bristol, UK) Mead, C. (Department of Farm Animal and Equine Medicine and Surgery, The Royal Veterinary College

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This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, colour, texture and flavour, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.

Produktinformation

Utgivningsdatum1999-06-01
Mått172 x 244 x 32 mm
Vikt975 g
FormatInbunden
SpråkEngelska
Antal sidor464
FörlagCABI Publishing
ISBN9780851992372

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1: Part I: Biochemical Basis of Meat Quality 2: Muscle Structure, Development and Growth G Goldspink and S Y Yang, The University of London, UK 3: Muscle Abnormalities: Morphological Aspects M Mahon, University of Manchester, UK 4: Muscle Abnormalities: Pathophysiological Mechanisms M A Mitchell, Roslin Institute (Edinburgh), Midlothian, UK 5: Biochemical Basis of Meat Texture C E Lyon and R J Buhr, United States Department of Agriculture, Athens, USA 6: Poultry Meat Flavour L J Farmer, The Queen's University of Belfast, Ireland 7: Poultry Meat Colour D L Fletcher, University of Georgia, Athens, USA 8: Part II: Production and Harvesting Factors Affecting Meat Quality 9: Live Production Factors Influencing Yield and Quality of Poultry Meat E T Moran, Jr, Auburn University, USA 10: Nutritional Effects on Meat Flavour and Stability M Enser, University of Bristol, UK 11: The Influence of Ante-mortem Handling on Poultry Meat Quality P D Warriss, University of Bristol, UK, et al. 12: Effects of Stunning and Slaughter Methods on Carcass and Meat Quality A B M Raj, University of Bristol, UK 13: Part III: Microbiological Quality of Poultry Meat and Meat Products 14: Salmonella Infection in Poultry: The Production Environment C Wray, et al., Central Veterinary Laboratory, Addlestone, UK 15: Hygiene During Transport, Slaughter and Processing R W A W Mulder, DLO Institute for Animal Science and Health, Lelystad, The Netherlands 16: The Decontamination of Carcass Meat M H Hinton and J E L Corry, University of Bristol, UK 17: Strategies for Extending the Shelf-life of Poultry Meat and Products, L F J Woods and P N Church, Leatherhead Food Research, Leatherhead, UK 18: Part IV: Poultry Meat Products 19: On-line Assessment of Poultry Meat Quality H J Swatland, University of Guelph, Canada 20: Problems and Solutions in Deboning Poultry Meat A Sams, Texas A&M University, USA 21: Sensory Assessment of Poultry Meat Quality G R Nute, University of Bristol, UK 22: Functional Properties of Muscle Proteins in Processed Poultry Products D M Smith, Michigan State University, USA, et al. 23: The Role of Processed Products in the Poultry Meat Industry R Mandava, Nestle R & D Centre, Bjuv, Sweden and H Hoogenkamp, Protein Technologies International, St Louis, USA 24: Part V: Abstracts 25: Retail Requirements of Meat J C Hall, John Raddock Ltd, Stowmarket, UK 26: From Meat Inspection to Consumer Protection: a Long Way to Go J H G Goebbels, Veterinary Health Inspectorate, Ministry of Health, Rijswijk, The Netherlands 27: Part VI: Poster Abstracts