Improving poultry meat quality
- Prof Massimiliano Petracci
- Dr Mario Estévez
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Know about the book -
Improving poultry meat quality is written by Prof Massimiliano Petracci and published by Burleigh Dodds Science Publishing. It's available with International Standard Book Number or ISBN identification 1801461058 (ISBN 10) and 9781801461054 (ISBN 13).
Considers the impact of dietary background and availability of key nutrients and micronutrients on poultry meat quality Reviews the key quality defects associated with poultry muscle development, including dorsal cranial myopathy (DCM), pale soft exudative (PSE) and intramuscular connective tissue (ICMT) Provides a detailed assessment of the individual quality traits consumer expectations are driven by (colour, texture and flavour)
