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Improving poultry meat quality

By Massimiliano Petracci (Editor), Massimiliano Petracci (Contribution by), Mario Estévez (Editor), Mario Estévez (Contribution by), Sandra G. Velleman (Contribution by), Wen Luo (Contribution by), Qinghua Nie (Contribution by), Xiquan Zhang (Contribution by), Marco Zampiga (Contribution by), Federico Sirri (Contribution by), Ranjith Ramanathan (Contribution by), Frank Kiyimba (Contribution by), Surendranath Suman (Contribution by), Gretchen Mafi (Contribution by), Clay J. Maynard (Contribution by), Casey Owens (Contribution by), Dinesh D. Jayasena (Contribution by), Cheorun Jo (Contribution by), Liris Kindlein (Contribution by), Giulia Baldi (Contribution by), Francesca Soglia (Contribution by), Yuwares Malila (Contribution by), Krittaporn V. Thanatsang (Contribution by), Yanee Srimarut (Contribution by), Martina Bordini (Contribution by), Martina Zappaterra (Contribution by), Adele Meluzzi (Contribution by), Giulia Tasoniero (Contribution by), Brian Bowker (Contribution by), Alberto González-Mohíno (Contribution by)
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$195.00
By Massimiliano Petracci (Editor), Massimiliano Petracci (Contribution by), Mario Estévez (Editor), Mario Estévez (Contribution by), Sandra G. Velleman (Contribution by), Wen Luo (Contribution by), Qinghua Nie (Contribution by), Xiquan Zhang (Contribution by), Marco Zampiga (Contribution by), Federico Sirri (Contribution by), Ranjith Ramanathan (Contribution by), Frank Kiyimba (Contribution by), Surendranath Suman (Contribution by), Gretchen Mafi (Contribution by), Clay J. Maynard (Contribution by), Casey Owens (Contribution by), Dinesh D. Jayasena (Contribution by), Cheorun Jo (Contribution by), Liris Kindlein (Contribution by), Giulia Baldi (Contribution by), Francesca Soglia (Contribution by), Yuwares Malila (Contribution by), Krittaporn V. Thanatsang (Contribution by), Yanee Srimarut (Contribution by), Martina Bordini (Contribution by), Martina Zappaterra (Contribution by), Adele Meluzzi (Contribution by), Giulia Tasoniero (Contribution by), Brian Bowker (Contribution by), Alberto González-Mohíno (Contribution by)
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Recent years have seen a rise in the number of consumers wishing to know more about the journey their food takes from farm to fork. Consumer expectations of the sensory and nutritional qualities of food products have increased as a result. Poultry producers and processors must balance these quality parameters with other requirements such as yield and animal welfare.

Improving poultry meat quality addresses the wealth of recent research on the genetic and environmental factors affecting the d...

Categories

Science & TechnologyAgricultural SciencesAnimal Husbandry