| Description |
1 online resource (415 p.) |
| Series |
Burleigh Dodds Series in Agricultural Science Series |
|
Burleigh Dodds Series in Agricultural Science Series
|
| Contents |
Intro -- Introduction -- Part 1 Poultry muscle development and meat quality -- Part 2 Individual quality attributes -- Part 3 Poultry myopathies and shelf life -- Part 1 Poultry muscle development and meat quality -- Chapter 1 Advances in understanding the development and morphology of the poultry breast muscle: impact on meat quality -- 1 Introduction -- 2 Types of muscle fiber metabolism -- 3 Posthatch skeletal muscle growth -- 4 Heterogeneity of satellite cells -- 5 Morphological structure of the pectoralis major muscle: role of satellite cells |
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6 Role of satellite cells and extracellular matrix in breast muscle structure associated with myopathies -- 7 Satellite cell conversion to an adipogenic lineage -- 8 Effect of selection for breast muscle yield: fast compared to slower growth -- 9 Conclusion -- 10 Future trends in research -- 11 Where to look for further information -- 12 References -- Chapter 2 Understanding the genetics of poultry muscle development -- 1 Introduction -- 2 The origin and genetic regulation of muscle precursors -- 3 From somite to limb: genetic control of muscle precursor migration |
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4 Genetic regulation of satellite cells during post-hatch muscle growth -- 5 Signaling pathways controlling skeletal muscle development and muscle mass in poultry -- 6 Signaling pathways: myostatin/activin signaling pathway and bone morphogenetic protein signaling -- 7 Signaling pathways: GH-GHR-IGFs axis, PI3K-Akt pathway and FOXO signaling -- 8 Conclusion and future trends -- 9 Where to look for further information -- 10 References -- Chapter 3 Nutritional strategies and management practices to improve poultry meat quality -- 1 Introduction |
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2 Nutritional and feeding strategies to modulate meat composition -- 3 Nutritional and feeding strategies to improve meat quality and mitigate the incidence of breast meat abnormalities -- 4 Consequences of heat stress on poultry meat quality and nutritional strategies to limit product alterations -- 5 Effect of management practices on meat quality: the case of caponization -- 6 Conclusion and future trends in research -- 7 Where to look for further information -- 8 References -- Part 2 Individual quality attributes: sensory, nutrition and health' |
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Chapter 4 Advances in understanding color development in poultry meat -- 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 |
| Notes |
Description based upon print version of record |
|
11 Conclusion and future trends |
| Subject |
Meat -- Quality.
|
|
Poultry products-Quality
|
|
Meat -- Quality
|
|
Poultry products -- Quality
|
| Form |
Electronic book
|
| Author |
Estévez, Mario
|
| ISBN |
9781801461054 |
|
1801461058 |
|
