Instant Insights
Language: English
Published by Burleigh Dodds Science Publishing, 2023
- Softcover
- New
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
AbeBooks seller since April 7, 2005
Condition: New
US$ 67.69
Quantity: 15 available
Add to basketItem description from seller
New Book. Shipped from UK. Established seller since 2000.
Seller Inventory # CX-9781801466493
- Title
- Instant Insights
- Author
- Ramanathan, Ranjith
- Publisher
- Burleigh Dodds Science Publishing
- Publication year
- 2023
- Condition
- New
- Binding
- PAP
- Language
- English
- ISBN 10
- 1801466491
- ISBN 13
- 9781801466493
- Item weight
- 346 grams
This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.
The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meat’s polyunsaturated fat content.
The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.
The third chapter provides a comprehensive overview of 20 years’ worth of research on understanding the genetics and genomics of meat quality traits in poultry species.
The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.
The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.
The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection.
"Synopsis" may belong to another edition of this title.
From the Back Cover
This collection features six peer-reviewed reviews on optimising key quality attributes in poultry products.
The first chapter considers recent research on enhancing the nutritional quality of poultry meat, focussing primarily on increasing the meat’s polyunsaturated fat content.
The second chapter describes different mechanisms and chemical compounds responsible for poultry meat flavour and off-flavour development. The chapter also reviews how these compounds can be manipulated to enhance flavour.
The third chapter provides a comprehensive overview of 20 years’ worth of research on understanding the genetics and genomics of meat quality traits in poultry species.
The fourth chapter reviews the main factors affecting poultry meat colour and includes a case study to demonstrate how packaging can influence poultry meat colour and lipid oxidation.
The fifth chapter addresses the role and influence of egg appearance and colour on consumer preferences and purchasing decisions, focussing on the shell, albumen and yolk.
The final chapter reviews the use of molecular breeding techniques to improve internal and external egg quality, including whole-genome methods, such as genome-wide association studies and genomic selection.
What is an Instant Insight?
An Instant Insight gives you immediate access to key research on a topic, allowing you to get right to the heart of a subject in an instant and empowering you to contribute to sustainable agriculture.
"About the title" may belong to another edition of this title.
PBShop.store US
Wood Dale, IL, U.S.A.
AbeBooks seller since April 7, 2005
Shipping rates within U.S.A.
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