Improving poultry meat quality
| Author | : Prof Massimiliano Petracci |
| Publisher | : Burleigh Dodds Science Publishing |
| Total Pages | : 299 |
| Release | : 2022-12-06 |
| ISBN-10 | : 9781801461054 |
| ISBN-13 | : 1801461058 |
| Rating | : 4/5 (54 Downloads) |
Book Synopsis Improving poultry meat quality by : Prof Massimiliano Petracci
Download or read book Improving poultry meat quality written by Prof Massimiliano Petracci and published by Burleigh Dodds Science Publishing. This book was released on 2022-12-06 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)
