Poultry Quality Evaluation (ePub)
The book's first section explores...
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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 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
Associate professor at the University of Bologna since 2014, his research activities involve several aspects of poultry and rabbit production and product quality. Research interests deal with particular emphasis on nutritional value and technological properties of poultry meat as affected by genotype, housing, feeding and preslaughter factors. Currently he is working on the characterization of the emerging meat abnormalities in poultry (white striping, wooden breast and spaghetti-meat). He is author of about sixty peer-reviewed articles and he jointed as invited speaker several international congresses. He is Associate Editor of World Rabbit Science journal since 2013 and he chairs the Working Group 5 “Poultry Meat Quality of the European Federation of the World Poultry Science Association since 2014. In addition to his research responsibilities, he currently teaches courses on innovations in meat and egg processing and seafood quality.
Current director of the INRA Avian Research Unit (Nouzilly, France), her research activities deal with the physiological control of muscle metabolism and growth in relationship with poultry meat quality. She has an expertise in muscle biology, functional genomics and meat science. Her main scientific contributions are the unraveling of the
- 2017, 386 Seiten, Englisch
- Herausgegeben: Massimiliano Petracci, Cecile Berri
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0081007698
- ISBN-13: 9780081007693
- Erscheinungsdatum: 01.08.2017
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- Dateiformat: ePub
- Grösse: 10 MB
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