Poultry meat science

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.

Contributors

Preface

Acknowledgements

Part I Biochemical basis of meat quality

1 Muscle structure, development and growthG. Goldspink and S.Y. Yang

2 Muscle abnormalities: morphological aspectsM. Mahon

3 Muscle abnormalities: pathophysiological mechanismsM.A. Mitchell

4 Biochemical basis of meat textureC.E. Lyon and R.J. Buhr

5 Poultry meat flavorL.J. Farmer

6 Poultry meat colourD.L. Fletcher

Part II Production and harvesting factors affecting meat quality

7 Live production factors influencing yield and quality of poultry meatE.T. Moran, Jr.

8 Nutritional effects on meat flavour and stabilityM. Enser

9 The influence of ante-mortem handling on poultry meat qualityP.D. Warriss and L.J. Wilkins and T.G. Knowles

10 Effects of stunning and slaughter methods on carcass and meat qualityA.B.M. Raj

Part III Microbiological quality of poultry meat and meat products

11 Salmonella infection in poultry: the production environmentC. Wray and R.H. Davies and S.J. Evans

12 Hygiene during transport, slaughter and processingR.W.A.W. Mulder

13 The decontamination of carcass meatM.H. Hinton and J.E.L. Corry

14 Strategies for extending the shelf-life of poultry meat and productsL.F.J. Woods and P.N. Church

Part IV Poultry meat products

15 On-line assessment of poultry meat qualityH.J. Swatland

16 Problems and solutions in deboning poultry meatA. Sams

17 Sensory assessment of poultry meat qualityG.R. Nute

18 Functional properties of muscle proteins in processed poultry productsA.B. Smyth and E. O'NeillvD.M. Smith

19 The role of processed products in the poultry meat industryR. Mandava and H. Hoogenkamp

Part V Abstracts

Retail requirements of meatJ.C. Hall

From meat inspection to consumer protection: a long way to goJ.H.G. Goebbels

Part VI Poster abstracts

Index

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