Poultry meat science
Author(s)
Bibliographic Information
Poultry meat science
(Poultry science symposium series, v.25)
CABI Pub, c1999
Available at 8 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes index
Description and Table of Contents
Description
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.
Table of Contents
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
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