Instant Insights: Optimising Quality Attributes in Poultry Products
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Instant Insights: Optimising Quality Attributes in Poultry Products
Kiyimba, Dr Frank; Lilburn, Prof. M. S.; Jo, Prof Cheorun; Suman, Dr Surendranath; Ramanathan, Dr Ranjith; Bihan-Duval, Dr Elizabeth Le; Mafi, Dr Gretchen; Hamelin, Dr C.; Cisneros, F.; Jayasena, Dr Dinesh
Burleigh Dodds Science Publishing Limited
12/2023
124
Mole
Inglês
9781801466493
15 a 20 dias
Descrição não disponível.
Chapter 1 - Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA;
1 Introduction
2 Selection for growth and feed efficiency
3 Understanding lipid metabolism and carcass lipid deposition
4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
5 Reducing tissue lipid oxidation
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 2 - Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;
1 Introduction
2 The chemistry of poultry meat flavour
3 Flavour precursors of poultry meat
4 Factors influencing the formation of flavour and off-flavour in poultry meat
5 Strategies for preserving or enhancing the flavour of poultry meat
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 3 - Genetics and genomics of meat quality traits in poultry species: Elisabeth Le Bihan-Duval, INRAE Val-de-Loire, Universite de Tours, France; Nabeel Alnahhas, INRAE Val-de-Loire, Universite de Tours and SYSAAF, France; Eva Pampouille, INRAE Val-de- Loire, Universite de Tours and ITAVI, France; Cecile Berri, INRAE Val-de-Loire, Universite de Tours, France; and Behnam Abasht, University of Delaware, USA;
1 Introduction
2 Genetic control of meat quality
3 Genetic architecture of meat quality traits and candidate genes
4 Input of omics studies for better meat quality characterization
5 Conclusion
6 Where to look for further information
7 References
Chapter taken from: Aggrey, S. E., Zhou, H., Tixier-Boichard, M. and Rhoads, D. D. (eds.), Advances in poultry genetics and genomics, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 324 2)
Chapter 4 - Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;
1 Introduction
2 Myoglobin forms and poultry meat color
3 Myoglobin primary structure and oxidation properties
4 Biochemical factors affecting poultry meat color
5 Application of metabolomics and proteomics in poultry color research
6 Cooked poultry meat color
7 Postharvest practices to improve meat color
8 Case study 1: Impact of packaging on ground chicken color
9 Case study 2: Molecular mechanisms regulating poultry color characteristics
10 Tools to assess poultry quality
11 Conclusion and future trends
12 Where to look for further information
13 References
Chapter taken from: Petracci, M. and Estevez, M. (eds.), Improving poultry meat quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 80146 103 0)
Chapter 5 - Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland;
1 Introduction
2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat
3 The shell
4 The albumen
5 The yolk
6 Conclusion
7 Where to look for further information
8 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
Chapter 6 - Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA;
1 Introduction
2 Whole-genome methods to improve egg quality
3 Improving external egg quality
4 Improving internal egg quality
5 Genomic selection
6 Targeting candidate genes for particular traits
7 Gene expression and regulation
8 Summary and future trends
9 Where to look for further information
10 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
1 Introduction
2 Selection for growth and feed efficiency
3 Understanding lipid metabolism and carcass lipid deposition
4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
5 Reducing tissue lipid oxidation
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 2 - Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;
1 Introduction
2 The chemistry of poultry meat flavour
3 Flavour precursors of poultry meat
4 Factors influencing the formation of flavour and off-flavour in poultry meat
5 Strategies for preserving or enhancing the flavour of poultry meat
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 3 - Genetics and genomics of meat quality traits in poultry species: Elisabeth Le Bihan-Duval, INRAE Val-de-Loire, Universite de Tours, France; Nabeel Alnahhas, INRAE Val-de-Loire, Universite de Tours and SYSAAF, France; Eva Pampouille, INRAE Val-de- Loire, Universite de Tours and ITAVI, France; Cecile Berri, INRAE Val-de-Loire, Universite de Tours, France; and Behnam Abasht, University of Delaware, USA;
1 Introduction
2 Genetic control of meat quality
3 Genetic architecture of meat quality traits and candidate genes
4 Input of omics studies for better meat quality characterization
5 Conclusion
6 Where to look for further information
7 References
Chapter taken from: Aggrey, S. E., Zhou, H., Tixier-Boichard, M. and Rhoads, D. D. (eds.), Advances in poultry genetics and genomics, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 324 2)
Chapter 4 - Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;
1 Introduction
2 Myoglobin forms and poultry meat color
3 Myoglobin primary structure and oxidation properties
4 Biochemical factors affecting poultry meat color
5 Application of metabolomics and proteomics in poultry color research
6 Cooked poultry meat color
7 Postharvest practices to improve meat color
8 Case study 1: Impact of packaging on ground chicken color
9 Case study 2: Molecular mechanisms regulating poultry color characteristics
10 Tools to assess poultry quality
11 Conclusion and future trends
12 Where to look for further information
13 References
Chapter taken from: Petracci, M. and Estevez, M. (eds.), Improving poultry meat quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 80146 103 0)
Chapter 5 - Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland;
1 Introduction
2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat
3 The shell
4 The albumen
5 The yolk
6 Conclusion
7 Where to look for further information
8 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
Chapter 6 - Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA;
1 Introduction
2 Whole-genome methods to improve egg quality
3 Improving external egg quality
4 Improving internal egg quality
5 Genomic selection
6 Targeting candidate genes for particular traits
7 Gene expression and regulation
8 Summary and future trends
9 Where to look for further information
10 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
albumen;carotenoids;consumer preferences;egg yolk;eggshell appearance;packaging;marketing;purchasing decisions;shell colour;GWAS;SNP;candidate genes;egg quality;gene expression;genomic selection;lipid deposition;lipid metabolism;muscle lipids;polyunsaturated fatty acids;poultry meat;breed;diet;flavour;poultry color;proteomics;metabolomicsgenetics;meat pH;myopathies
Chapter 1 - Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA;
1 Introduction
2 Selection for growth and feed efficiency
3 Understanding lipid metabolism and carcass lipid deposition
4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
5 Reducing tissue lipid oxidation
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 2 - Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;
1 Introduction
2 The chemistry of poultry meat flavour
3 Flavour precursors of poultry meat
4 Factors influencing the formation of flavour and off-flavour in poultry meat
5 Strategies for preserving or enhancing the flavour of poultry meat
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 3 - Genetics and genomics of meat quality traits in poultry species: Elisabeth Le Bihan-Duval, INRAE Val-de-Loire, Universite de Tours, France; Nabeel Alnahhas, INRAE Val-de-Loire, Universite de Tours and SYSAAF, France; Eva Pampouille, INRAE Val-de- Loire, Universite de Tours and ITAVI, France; Cecile Berri, INRAE Val-de-Loire, Universite de Tours, France; and Behnam Abasht, University of Delaware, USA;
1 Introduction
2 Genetic control of meat quality
3 Genetic architecture of meat quality traits and candidate genes
4 Input of omics studies for better meat quality characterization
5 Conclusion
6 Where to look for further information
7 References
Chapter taken from: Aggrey, S. E., Zhou, H., Tixier-Boichard, M. and Rhoads, D. D. (eds.), Advances in poultry genetics and genomics, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 324 2)
Chapter 4 - Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;
1 Introduction
2 Myoglobin forms and poultry meat color
3 Myoglobin primary structure and oxidation properties
4 Biochemical factors affecting poultry meat color
5 Application of metabolomics and proteomics in poultry color research
6 Cooked poultry meat color
7 Postharvest practices to improve meat color
8 Case study 1: Impact of packaging on ground chicken color
9 Case study 2: Molecular mechanisms regulating poultry color characteristics
10 Tools to assess poultry quality
11 Conclusion and future trends
12 Where to look for further information
13 References
Chapter taken from: Petracci, M. and Estevez, M. (eds.), Improving poultry meat quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 80146 103 0)
Chapter 5 - Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland;
1 Introduction
2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat
3 The shell
4 The albumen
5 The yolk
6 Conclusion
7 Where to look for further information
8 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
Chapter 6 - Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA;
1 Introduction
2 Whole-genome methods to improve egg quality
3 Improving external egg quality
4 Improving internal egg quality
5 Genomic selection
6 Targeting candidate genes for particular traits
7 Gene expression and regulation
8 Summary and future trends
9 Where to look for further information
10 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
1 Introduction
2 Selection for growth and feed efficiency
3 Understanding lipid metabolism and carcass lipid deposition
4 Nutritional enrichment of poultry meat to increase polyunsaturated fat content
5 Reducing tissue lipid oxidation
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 2 - Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;
1 Introduction
2 The chemistry of poultry meat flavour
3 Flavour precursors of poultry meat
4 Factors influencing the formation of flavour and off-flavour in poultry meat
5 Strategies for preserving or enhancing the flavour of poultry meat
6 Summary
7 Where to look for further information
8 References
Chapter taken from: Ricke, S. C. (ed.), Achieving sustainable production of poultry meat - Volume 1: Safety, quality and sustainability, Burleigh Dodds Science Publishing, Cambridge, UK, 2016, (ISBN 978 1 78676 064 7)
Chapter 3 - Genetics and genomics of meat quality traits in poultry species: Elisabeth Le Bihan-Duval, INRAE Val-de-Loire, Universite de Tours, France; Nabeel Alnahhas, INRAE Val-de-Loire, Universite de Tours and SYSAAF, France; Eva Pampouille, INRAE Val-de- Loire, Universite de Tours and ITAVI, France; Cecile Berri, INRAE Val-de-Loire, Universite de Tours, France; and Behnam Abasht, University of Delaware, USA;
1 Introduction
2 Genetic control of meat quality
3 Genetic architecture of meat quality traits and candidate genes
4 Input of omics studies for better meat quality characterization
5 Conclusion
6 Where to look for further information
7 References
Chapter taken from: Aggrey, S. E., Zhou, H., Tixier-Boichard, M. and Rhoads, D. D. (eds.), Advances in poultry genetics and genomics, Burleigh Dodds Science Publishing, Cambridge, UK, 2020, (ISBN 978 1 78676 324 2)
Chapter 4 - Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;
1 Introduction
2 Myoglobin forms and poultry meat color
3 Myoglobin primary structure and oxidation properties
4 Biochemical factors affecting poultry meat color
5 Application of metabolomics and proteomics in poultry color research
6 Cooked poultry meat color
7 Postharvest practices to improve meat color
8 Case study 1: Impact of packaging on ground chicken color
9 Case study 2: Molecular mechanisms regulating poultry color characteristics
10 Tools to assess poultry quality
11 Conclusion and future trends
12 Where to look for further information
13 References
Chapter taken from: Petracci, M. and Estevez, M. (eds.), Improving poultry meat quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2022, (ISBN 978 1 80146 103 0)
Chapter 5 - Determinants of egg appearance and colour: C. Hamelin, CCPA, France and F. Cisneros, DSM, Switzerland;
1 Introduction
2 Consumer purchasing decisions: choosing to eat eggs and choosing which eggs to eat
3 The shell
4 The albumen
5 The yolk
6 Conclusion
7 Where to look for further information
8 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
Chapter 6 - Molecular breeding techniques to improve egg quality: Anna Wolc, Iowa State University, and Hy-Line International, USA; and Janet E. Fulton, Hy-line International, USA;
1 Introduction
2 Whole-genome methods to improve egg quality
3 Improving external egg quality
4 Improving internal egg quality
5 Genomic selection
6 Targeting candidate genes for particular traits
7 Gene expression and regulation
8 Summary and future trends
9 Where to look for further information
10 References
Chapter taken from: Roberts, J. (ed.), Achieving sustainable production of eggs - Volume 1: Safety and quality, Burleigh Dodds Science Publishing, Cambridge, UK, 2017, (ISBN 978 1 78676 076 0)
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
albumen;carotenoids;consumer preferences;egg yolk;eggshell appearance;packaging;marketing;purchasing decisions;shell colour;GWAS;SNP;candidate genes;egg quality;gene expression;genomic selection;lipid deposition;lipid metabolism;muscle lipids;polyunsaturated fatty acids;poultry meat;breed;diet;flavour;poultry color;proteomics;metabolomicsgenetics;meat pH;myopathies
