Poultry Quality Evaluation: Quality Attributes and Consumer Values

In the 21st century the general understanding of what constitutes poultry quality in the minds of consumers, marketers and producers has changed. Traditional measures such as texture, water-holding, color, flavor/aroma, safety/microbiology and processing characteristics are still important; however additional quality attributes now have a significant importance in the purchasing intentions of consumers in many countries. These include animal welfare, the impacts of poultry meat on human health, quality assurance schemes, organic/free range and ethical poultry production and the desirability of genetically modified organisms amongst others.

The book is divided into three main sections. The first section looks into the 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; 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 reference source specifically on poultry with the same scientific authority as texts on more broad traditional meat quality values
• Editors are very well known and highly respected in the field