Poultry Quality Evaluation: Quality Attributes and Consumer Values

388 Pages·2017·6.196 MB·English

by  Massimiliano Petracci, Cecile Berri

Poultry Quality Evaluation
Related Titles
New Aspects ofMeat Quality
(978-0-08-100593-4)
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(978-0-08-100694-8)
Advances inAgricultural Animal Welfare
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Woodhead Publishing Series in Food Science,
Technology and Nutrition
Poultry Quality
Evaluation
Quality Attributes and Consumer Values
Edited by
Massimiliano Petracci
University of Bologna, Bologna,Italy
Ce´cile Berri
URA,INRA, Nouzilly, France
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Contents
ListofContributors xiii
Preface xv
1. Dynamics and Patterns of Global Poultry-Meat
Production
Hans-WilhelmWindhorst
1.1 Introduction 1
1.2 TheDynamicsofGlobalPoultry-MeatProductionBetween
1994and2014 1
1.3 ThePatternsofPoultry-MeatProductionintheCountry
DevelopmentGroupsin2014 5
1.4 TheLeadingPoultry-Meat-ProducingCompanies—
AnOverview 11
1.5 AProjectionoftheDevelopmentofPoultry-MeatProduction
andConsumptionBetween2014and2024 15
1.6 ProjectedSurplusandDeficitofPoultryMeatonContinent
andCountryLevelsin2024 22
1.7 SummaryandPerspectives 24
References 25
FurtherReading 25
Part I
What is New in Our Understanding of the Association
Between Muscle Structure and the Basic Eating
Qualities of Cooked Meat?
2. Myogenesis Muscle Growth and Structure
DanielClarkandRachelHarding
2.1 Introduction 29
2.2 MuscleStructure 29
2.3 MuscleContraction 31
2.4 FiberType 32
2.5 EmbryonicOriginofMuscle 33
2.6 PosthatchMuscleGrowth 36
v
vi Contents
2.7 MyogenicRegulatoryFactorsinMuscleGrowth 37
2.8 RegulationofMuscleGrowth 38
2.9 ExtracellularMatrixRegulationofMuscleGrowth 40
2.10 CellSurfaceProteoglycans:MediatorsofECMSignaling 42
2.11 TheEffectofGrowthSelectiononMyogenesisandMuscle
Growth 43
References 44
3. Muscle Metabolism and Meat Quality Abnormalities
MassimilianoPetracci,FrancescaSogliaandCe´cileBerri
3.1 Introduction 51
3.2 PostmortemMuscleMetabolism-RelatedAbnormalities 53
3.3 Muscle-Growth-RelatedAbnormalities 59
3.3.1 DeepPectoralMyopathy 59
3.3.2 EmergingMuscleAbnormalities 61
3.4 Conclusions 70
References 70
4. Developments in Our Understanding
of Water-Holding Capacity
BrianBowker
4.1 Introduction 77
4.2 MethodsforMeasuringWHC 78
4.2.1 GravimetricMethods 78
4.2.2 ExternalMechanicalForceMethods 79
4.2.3 CookingMethods 79
4.2.4 OtherMethods 79
4.3 MuscleCompositionandStructure 80
4.4 ConversionofMuscletoMeat 82
4.5 DistributionandTypesofWaterWithinMuscle 83
4.5.1 BoundWater 84
4.5.2 ImmobilizedWater 85
4.5.3 FreeWater 85
4.6 UnderlyingMechanismsThatInfluenceWHC 85
4.6.1 NetChargeEffects 86
4.6.2 StericEffects 87
4.6.3 ProteinDenaturation 89
4.6.4 ProteinDegradation 91
4.7 PSEPoultryMeat 92
4.8 MuscleFiberTypeDifferences 92
4.9 AntemortemFactors 93
4.9.1 FeedWithdrawal 94
4.9.2 PreslaughterActivities 94
4.9.3 EnvironmentalConditions 95
Contents vii
4.10 PostmortemFactors 97
4.10.1 Stunning 97
4.10.2 ElectricalStimulation 98
4.10.3 CarcassChilling 99
4.10.4 Deboning 101
4.10.5 PostmortemTimeandStorage 101
4.11 Summary 103
References 103
5. Methods for Measuring Meat Texture
AmitMoreyandCaseyM.Owens
5.1 MeatTenderness 115
5.1.1 Warner(cid:1)BratzlerShearForceAnalysis 117
5.1.2 Allo(cid:1)KramerShearForceAnalysis 122
5.1.3 TextureProfileAnalysis 124
5.1.4 Meullenet(cid:1)OwensRazorShear(MORS)
andBluntMORS 125
5.1.5 SensoryEvaluation 128
5.2 CookingMethod 129
5.3 FutureNeeds 129
References 129
FurtherReading 132
6. Poultry Meat Color and Oxidation
RafaelCarvalho,MassamiShimokomaki
andMarioEste´vez
6.1 Introduction 133
6.2 PoultryOxidation:BiochemicalBasis 134
6.3 ColorofPoultry:BiochemicalBasis 137
6.4 OxidativeDamageandDiscolorationofPoultry 139
6.4.1 OxidationofPoultry 139
6.4.2 ImpactofOxidationonPoultryQuality 142
6.4.3 ColorDefectsandDiscolorationofPoultry 144
6.5 AntioxidantProtectionofPoultry:Future
Perspectives 146
6.5.1 AntemortemStrategies 146
6.5.2 PackagingStrategies 148
6.5.3 FormulationStrategies 149
6.6 Conclusion 150
References 150
viii Contents
7. Current Challenges in Poultry Meat Safety
FrederiquePasquali,AlessandraDeCesare,MarineMeunier,
MurielGuyard,KatellRivoal,MarianneChemalyand
GerardoManfreda
7.1 Introduction 159
7.2 UpdateonTraditionalandEmergingBiologicalHazards
inPoultryandPoultryMeat 160
7.3 ChallengesTargetingLivePoultry 163
7.3.1 ApplicationoftheMetagenomicApproachtoPromote
theGutHealth 163
7.3.2 TheChallengeofReductionofAntimicrobialResistance
inPoultryProduction 166
7.3.3 TheChallengetoControlCampylobacterinLivePoultry 172
7.4 ChallengesTargetingPoultryMeat 174
7.4.1 ControlStrategiesforCampylobacterattheLevel
ofMeatProcessing 174
7.4.2 DefinitionofFoodSafetyCriteriaforCampylobacter
inPoultryMeat 178
7.5 FutureTrends 181
References 183
FurtherReading 195
Part II
New Techniques for Measuring/Predicting/Producing
Meat Quality, and How They Help Us Minimize
Variability in Eating Quality and/or Maximize Value
8. Genetics and Genomics for Improving Poultry Meat
Quality
ElisabethLeBihan-DuvalandCe´cileBerri
8.1 Introduction 199
8.2 EvidenceofaGeneticVariabilityofMeatQualityinChicken 200
8.2.1 SelectionforGrowthandMuscleDevelopment:
ImpactonMuscleFiberCharacteristics 200
8.2.2 BetweenLineVariabilityofMusclePostmortem
MetabolismandSubsequentMeatQuality 202
8.2.3 EstimationofGeneticParametersofMeatQualityTraits 204
8.2.4 ExperimentalSelectionforMeatQuality 205
8.3 FunctionalandPositionalGenomicstoUnravelMeatQuality
TraitsDeterminism 208
8.3.1 TranscriptomicApproach(Microarray,RNAseq) 209
8.3.2 QTLandeQTLDetection 212
8.4 Conclusion 216
References 216
Contents ix
9. Proteomics and Metabolomics in Relation to
Meat Quality
FrancescoCapozzi,AlessiaTrimignoandPasqualeFerranti
9.1 IntroductiontoProteomicsandMetabolomics 221
9.1.1 DefinitionofProteomicsandMetabolomics 221
9.1.2 MainPlatformsEmployed 222
9.1.3 ProteomicsandMetabolomicsintheInvestigation
ofMeatQuality 224
9.1.4 ConclusionsandFutureApplications 240
References 242
FurtherReading 245
10. Vibrational Spectroscopy for Quality Assessment
of Meat
AnaM.Herrero,PedroC.Hernandez,
FranciscoJime´nez-ColmeneroandClaudiaR.-C.Perez
10.1 Introduction 247
10.2 StructuralCharacteristicsofProteins,Lipids,andWater
DeterminedbyVibrationalSpectroscopy 248
10.2.1 BasicSpectroscopicConcepts 248
10.2.2 SpectralAnalysisofComplexBiologicalSystems 249
10.2.3 IRandRamanSpectra 251
10.3 ApplicationofVibrationalSpectroscopyforMeatQuality
Assessment 260
10.3.1 VibrationalSpectroscopyandSensoryAnalysis 261
10.3.2 VibrationalSpectroscopyandPhysicochemical
Methods 262
10.3.3 VibrationalSpectroscopyandMicrobiological
Analysis 265
10.3.4 VibrationalSpectroscopyandAuthentication 267
10.4 Conclusions 268
Acknowledgments 268
References 268
Part III
The Current Qualities of Consumer and Public
Perceptions; What Is Sustainable, Ethical, Desirable,
and Healthy
11. Poultry Meat Nutritive Value and Human Health
AlessandraBordoniandFrancescaDanesi
11.1 Introduction 279
11.2 Proteins 280