Poultry Quality Evaluation: Quality Attributes and Consumer Values (Woodhead Publishing Series in Food Science, Technology and Nutrition)

__Poultry Quality Evaluation: Quality Attributes and Consumer Values__ provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. * Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation * Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values * Contains contributions from editors who are very well known and highly respected in the field Front Cover -- Poultry Quality Evaluation -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Dynamics and Patterns of Global Poultry-Meat Production -- 1.1 Introduction -- 1.2 The Dynamics of Global Poultry-Meat Production Between 1994 and 2014 -- 1.3 The Patterns of Poultry-Meat Production in the Country Development Groups in 2014 -- 1.4 The Leading Poultry-Meat-Producing Companies-An Overview -- 1.5 A Projection of the Development of Poultry-Meat Production and Consumption Between 2014 and 2024 -- 1.6 Projected Surplus and Deficit of Poultry Meat on Continent and Country Levels in 2024 -- 1.7 Summary and Perspectives -- References -- Further Reading -- I. What is New in Our Understanding of the Association Between Muscle Structure and the Basic Eating Qualities of Cooke ... -- 2 Myogenesis Muscle Growth and Structure -- 2.1 Introduction -- 2.2 Muscle Structure -- 2.3 Muscle Contraction -- 2.4 Fiber Type -- 2.5 Embryonic Origin of Muscle -- 2.6 Posthatch Muscle Growth -- 2.7 Myogenic Regulatory Factors in Muscle Growth -- 2.8 Regulation of Muscle Growth -- 2.9 Extracellular Matrix Regulation of Muscle Growth -- 2.10 Cell Surface Proteoglycans: Mediators of ECM Signaling -- 2.11 The Effect of Growth Selection on Myogenesis and Muscle Growth -- References -- 3 Muscle Metabolism and Meat Quality Abnormalities -- 3.1 Introduction -- 3.2 Postmortem Muscle Metabolism-Related Abnormalities -- 3.3 Muscle-Growth-Related Abnormalities -- 3.3.1 Deep Pectoral Myopathy -- 3.3.2 Emerging Muscle Abnormalities -- 3.3.2.1 Histological Features and Possible Causative Mechanisms -- 3.3.2.2 Implications on Meat Quality Features -- 3.4 Conclusions -- References -- 4 Developments in Our Understanding of Water-Holding Capacity -- 4.1 Introduction -- 4.2 Methods for Measuring WHC -- 4.2.1 Gravimetric Methods -- 4.2.2 External Mechanical Force Methods 7.3.1 Application of the Metagenomic Approach to Promote the Gut Health -- 7.3.2 The Challenge of Reduction of Antimicrobial Resistance in Poultry Production -- 7.3.3 The Challenge to Control Campylobacter in Live Poultry -- 7.4 Challenges Targeting Poultry Meat -- 7.4.1 Control Strategies for Campylobacter at the Level of Meat Processing -- 7.4.1.1 Physical Treatments -- 7.4.1.2 Irradiation Treatments -- 7.4.1.3 Chemical and Biological Treatments -- 7.4.2 Definition of Food Safety Criteria for Campylobacter in Poultry Meat -- 7.5 Future Trends -- References -- Further Reading -- II. New Techniques for Measuring/Predicting/Producing Meat Quality, and How They Help Us Minimize Variability in Eating ... -- 8 Genetics and Genomics for Improving Poultry Meat Quality -- 8.1 Introduction -- 8.2 Evidence of a Genetic Variability of Meat Quality in Chicken -- 8.2.1 Selection for Growth and Muscle Development: Impact on Muscle Fiber Characteristics -- 8.2.2 Between Line Variability of Muscle Postmortem Metabolism and Subsequent Meat Quality -- 8.2.3 Estimation of Genetic Parameters of Meat Quality Traits -- 8.2.4 Experimental Selection for Meat Quality -- 8.3 Functional and Positional Genomics to Unravel Meat Quality Traits Determinism -- 8.3.1 Transcriptomic Approach (Microarray, RNAseq) -- 8.3.2 QTL and eQTL Detection -- 8.4 Conclusion -- References -- 9 Proteomics and Metabolomics in Relation to Meat Quality -- 9.1 Introduction to Proteomics and Metabolomics -- 9.1.1 Definition of Proteomics and Metabolomics -- 9.1.2 Main Platforms Employed -- 9.1.2.1 Proteomics Techniques -- 9.1.2.2 Metabolomics Techniques -- 9.1.3 Proteomics and Metabolomics in the Investigation of Meat Quality -- 9.1.3.1 Genetics and Breed -- 9.1.3.2 Rearing Conditions/Origin of Meat -- 9.1.3.3 Feed -- 9.1.3.4 Pre- and Post-slaughter Conditions -- 9.1.3.5 Meat Processing 9.1.3.6 Product Formulation -- 9.1.4 Conclusions and Future Applications -- References -- Further Reading -- 10 Vibrational Spectroscopy for Quality Assessment of Meat -- 10.1 Introduction -- 10.2 Structural Characteristics of Proteins, Lipids, and Water Determined by Vibrational Spectroscopy -- 10.2.1 Basic Spectroscopic Concepts -- 10.2.2 Spectral Analysis of Complex Biological Systems -- 10.2.2.1 Two-Dimensional Correlation Spectroscopy -- 10.2.3 IR and Raman Spectra -- 10.2.3.1 IR Spectra -- Proteins -- Lipids -- Water -- 10.2.3.2 Raman Spectrum -- Proteins -- Lipids -- Water Molecules -- 10.3 Application of Vibrational Spectroscopy for Meat Quality Assessment -- 10.3.1 Vibrational Spectroscopy and Sensory Analysis -- 10.3.2 Vibrational Spectroscopy and Physicochemical Methods -- 10.3.3 Vibrational Spectroscopy and Microbiological Analysis -- 10.3.4 Vibrational Spectroscopy and Authentication -- 10.4 Conclusions -- Acknowledgments -- References -- III. The Current Qualities of Consumer and Public Perceptions -- What Is Sustainable, Ethical, Desirable, and Healthy -- 11 Poultry Meat Nutritive Value and Human Health -- 11.1 Introduction -- 11.2 Proteins -- 11.3 Lipids -- 11.4 Energy -- 11.5 Iron -- 11.6 Other Minerals -- 11.7 Vitamins and Other Essential Nutrients -- 11.8 Future Perspectives: Poultry Meat as a Functional Food -- References -- Further Reading -- 12 Ingredient Addition and Impacts on Quality, Health, and Consumer Acceptance -- 12.1 Introduction -- 12.2 Salt -- 12.2.1 Sodium Chloride -- 12.2.2 Sodium Nitrite and Sodium Nitrate -- 12.2.3 Phosphates -- 12.2.4 Sodium Ascorbate and Sodium Erythorbate -- 12.3 Water -- 12.4 Spices, Sweeteners, and Flavor Enhancers -- 12.4.1 Spices -- 12.4.2 Sweeteners and Browning Agents -- 12.4.3 Flavor Enhancers -- 12.5 Acids and Acidulants -- 12.6 Binders -- 12.7 Fillers -- 12.8 Gums 4.2.3 Cooking Methods -- 4.2.4 Other Methods -- 4.3 Muscle Composition and Structure -- 4.4 Conversion of Muscle to Meat -- 4.5 Distribution and Types of Water Within Muscle -- 4.5.1 Bound Water -- 4.5.2 Immobilized Water -- 4.5.3 Free Water -- 4.6 Underlying Mechanisms That Influence WHC -- 4.6.1 Net Charge Effects -- 4.6.2 Steric Effects -- 4.6.3 Protein Denaturation -- 4.6.4 Protein Degradation -- 4.7 PSE Poultry Meat -- 4.8 Muscle Fiber Type Differences -- 4.9 Antemortem Factors -- 4.9.1 Feed Withdrawal -- 4.9.2 Preslaughter Activities -- 4.9.3 Environmental Conditions -- 4.10 Postmortem Factors -- 4.10.1 Stunning -- 4.10.2 Electrical Stimulation -- 4.10.3 Carcass Chilling -- 4.10.4 Deboning -- 4.10.5 Postmortem Time and Storage -- 4.11 Summary -- References -- 5 Methods for Measuring Meat Texture -- 5.1 Meat Tenderness -- 5.1.1 Warner-Bratzler Shear Force Analysis -- 5.1.2 Allo-Kramer Shear Force Analysis -- 5.1.3 Texture Profile Analysis -- 5.1.4 Meullenet-Owens Razor Shear (MORS) and Blunt MORS -- 5.1.5 Sensory Evaluation -- 5.2 Cooking Method -- 5.3 Future Needs -- References -- Further Reading -- 6 Poultry Meat Color and Oxidation -- 6.1 Introduction -- 6.2 Poultry Oxidation: Biochemical Basis -- 6.3 Color of Poultry: Biochemical Basis -- 6.4 Oxidative Damage and Discoloration of Poultry -- 6.4.1 Oxidation of Poultry -- 6.4.2 Impact of Oxidation on Poultry Quality -- 6.4.3 Color Defects and Discoloration of Poultry -- 6.5 Antioxidant Protection of Poultry: Future Perspectives -- 6.5.1 Antemortem Strategies -- 6.5.2 Packaging Strategies -- 6.5.3 Formulation Strategies -- 6.6 Conclusion -- References -- 7 Current Challenges in Poultry Meat Safety -- 7.1 Introduction -- 7.2 Update on Traditional and Emerging Biological Hazards in Poultry and Poultry Meat -- 7.3 Challenges Targeting Live Poultry 12.8.1 Carrageenan -- 12.8.2 Alginate -- 12.8.3 Xanthan Gum -- 12.9 Batter and Breading Ingredients -- 12.9.1 Predusting -- 12.9.2 Battering -- 12.9.2.1 Adhesion Batters -- 12.9.2.2 Cohesion Batters -- 12.9.2.3 Tempura Batters -- 12.9.3 Breading -- 12.9.3.1 Flour -- 12.9.3.2 Home-Style/American Bread Crumbs -- 12.9.3.3 Traditional/Cracker-Type Crumbs -- 12.9.3.4 Japanese-Style Crumbs -- 12.9.3.5 Oil -- 12.10 Antioxidants -- 12.11 Enzymes -- 12.12 Smoke Compounds -- 12.13 Mold Inhibitors -- 12.14 Starter Culture -- References -- 13 Consumer Attitudes to Poultry Meat: A Comparative Study of the UK and China -- 13.1 Introduction -- 13.2 Case Country A: United Kingdom -- 13.2.1 An Introduction to the UK -- 13.2.2 The Poultry Industry in the UK -- 13.2.3 The Market for Poultry Meat in the UK -- 13.3 Case Country B: China -- 13.3.1 An Introduction to China -- 13.3.2 The Poultry Industry in China -- 13.3.3 The Market for Poultry Meat in China -- 13.4 UK and Chinese Consumer Attitudes to Poultry Meat -- 13.4.1 Consumption and Purchase of Poultry Meat -- 13.4.2 Purchase Factors -- 13.4.2.1 Health -- 13.4.2.2 Production Methods -- 13.4.2.3 Country of Origin -- 13.5 Conclusion -- Acknowledgments -- References -- 14 Animal Welfare and Poultry Meat in Alternative Production Systems (and Ethics of Poultry Meat Production) -- 14.1 Introduction -- 14.2 Poultry Genetics for Alternative Production Systems (Welfare and Adaptation) -- 14.3 Management of Poultry Pasture -- 14.3.1 Pasture Rotation -- 14.3.2 Control Disease Outbreaks and Parasites -- 14.3.3 Prevention of the Risk of Predation -- 14.3.4 Intake of Pasture and (Alternative) Poultry Feed -- 14.4 Housing Systems (Movable or Stationary) -- 14.5 Sustainability of Pasture-Based Poultry Rearing Systems -- 14.6 Social Benefits and Main Economical Constraints 14.7 Nutritional Characteristics of Poultry Meat Reared Under Alternative Systems