Poultry Quality Evaluation: Quality Attributes and Consumer Values PDF
Preview Poultry Quality Evaluation: Quality Attributes and Consumer Values
Poultry Quality Evaluation Related Titles New Aspects ofMeat Quality (978-0-08-100593-4) Lawrie’sMeat Science, 8thEdition (978-0-08-100694-8) Advances inAgricultural Animal Welfare (978-0-08-101215-4) 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 WoodheadPublishingisanimprintofElsevier TheOfficers’MessBusinessCentre,RoystonRoad,Duxford,CB224QH,UnitedKingdom 50HampshireStreet,5thFloor,Cambridge,MA02139,UnitedStates TheBoulevard,LangfordLane,Kidlington,OX51GB,UnitedKingdom Copyrightr2017ElsevierLtd.Allrightsreserved. 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Practitionersandresearchersmustalwaysrelyontheirownexperienceandknowledgeinevaluatingand usinganyinformation,methods,compounds,orexperimentsdescribedherein.Inusingsuchinformationor methodstheyshouldbemindfuloftheirownsafetyandthesafetyofothers,includingpartiesforwhomthey haveaprofessionalresponsibility. Tothefullestextentofthelaw,neitherthePublishernortheauthors,contributors,oreditors,assumeany liabilityforanyinjuryand/ordamagetopersonsorpropertyasamatterofproductsliability,negligenceor otherwise,orfromanyuseoroperationofanymethods,products,instructions,orideascontainedinthe materialherein. BritishLibraryCataloguing-in-PublicationData AcataloguerecordforthisbookisavailablefromtheBritishLibrary LibraryofCongressCataloging-in-PublicationData AcatalogrecordforthisbookisavailablefromtheLibraryofCongress ISBN:978-0-08-100763-1(print) ISBN:978-0-08-100769-3(online) ForinformationonallWoodheadPublishingpublications visitourwebsiteathttps://www.elsevier.com/books-and-journals Publisher:AndreG.Wolff AcquisitionEditor:NinaBandeira EditorialProjectManager:KarenR.Miller ProductionProjectManager:Julie-AnnStansfield CoverDesigner:ChristianBilbow TypesetbyMPSLimited,Chennai,India 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
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