Poultry Quality Evaluation: Quality Attributes and Consumer Values

Poultry Quality Evaluation

A comprehensive reference on the scientific evaluation of poultry meat quality, covering eating characteristics, measurement techniques, production factors, and consumer expectations. It examines how muscle structure, processing, sustainability, ethics, and health perceptions influence poultry quality and value.

Key Features

• Explores modern poultry meat quality evaluation
• Examines muscle structure and its effects on eating quality
• Covers texture, tenderness, and other quality attributes
• Discusses techniques for measuring and predicting meat quality
• Explores methods for reducing variability in eating quality
• Examines approaches to maximizing poultry meat value
• Addresses consumer preferences and expectations
• Covers sustainability and ethical considerations in poultry production
• Examines health-related perceptions of poultry products
• Connects scientific quality assessment with consumer values
• Includes contributions from leading poultry quality researchers
• Part of the Woodhead Publishing Series in Food Science, Technology and Nutrition