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Improving Poultry Meat Quality
ISBN/GTIN

Improving Poultry Meat Quality

LivreRelié
Classement des ventes 60842dans
CHF278.00

Description

This collection summarises recent research on genetic and environmental factors affecting the development of quality traits in poultry meat and their implications for breeding, husbandry and postharvest processing.

Détails

ISBN/GTIN978-1-80146-103-0
Type de produitLivre
ReliureRelié
Date de parution06.12.2022
SérieBurleigh Dodds Series in Agricultural Science
No. de série127
Pages416 pages
LangueAnglais
DimensionsLargeur 157 mm, Hauteur 235 mm, Épaisseur 27 mm
Poids752 g
N° article18474980
CataloguesBuchzentrum
Source des données n°37692710
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Auteur

Dr Massimiliano Petracci is Professor in the Department of Agricultural and Food Sciences at the Alma Mater Studiorum - Università di Bologna, Italy. Professor Petracci is Chair of Working Group 5 Poultry Meat Quality of the European Federation of the World s Poultry Science Association. He is also Associate Editor of Frontiers in Physiology and Meat and Muscle Biology. Dr Mario Estévez is Professor in the Department of Animal Production and Food Science at the Universidad de Extremadura, Spain. Dr Estévez is an internationally-recognised expert in oxidative reactions and their consequences on food quality, shelf-life and consumers' health. He has published more than 170 scientific papers and has been identified as Highly-Cited Researcher in the field of Agricultural Sciences by Clarivate Analytics for two consecutive years (2020 and 2021). He serves on the Editorial Board of Meat Science and is Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety. Dr Massimiliano Petracci is Professor in the Department of Agricultural and Food Sciences at the Alma Mater Studiorum - Università di Bologna, Italy. Professor Petracci is Chair of Working Group 5 Poultry Meat Quality of the European Federation of the World s Poultry Science Association. He is also Associate Editor of Frontiers in Physiology and Meat and Muscle Biology. Dr Brian Bowker is a Research Food Technologist with USDA-ARS at the U.S. National Poultry Research Center in Athens, Georgia. His current research focuses on understanding how the chemical and physical properties of poultry muscle influences the quality attributes of fresh and further processed poultry meat products. Previously, Dr. Bowker worked at the USDA-ARS Food Technology and Safety Lab in Beltsville, Maryland conducting research on postharvest technologies for improving red meat quality. He received his BS in animal science and his PhD in meat science and muscle biology from Purdue University. Dr Mario Estévez is Professor in the Department of Animal Production and Food Science at the Universidad de Extremadura, Spain. Dr Estévez is an internationally-recognised expert in oxidative reactions and their consequences on food quality, shelf-life and consumers' health. He has published more than 170 scientific papers and has been identified as Highly-Cited Researcher in the field of Agricultural Sciences by Clarivate Analytics for two consecutive years (2020 and 2021). He serves on the Editorial Board of Meat Science and is Associate Editor of the Journal of Food Science and Comprehensive Reviews in Food Science and Food Safety.

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