Some error occured while loading the Quick View. Please close the Quick View and try reloading the page.
Poultry meat and meat products are highly susceptible to both oxidative and microbial spoilage. This chapter reviews recent progress in understanding of the mechanisms behind microbial spoilage as well as lipid and protein oxidation. These understanding enables design and implementation of novel and effective antioxidant and antimicrobial strategies to extend shelf life. The chapter discusses current research on interventions such as modifying diets of birds before slaughter, the use of novel antioxidant and antimicrobial compounds in poultry products and developments in packaging.
Price: $32.50
Publisher: Burleigh Dodds Science Publishing
Imprint: Burleigh Dodds Science Publishing
Series: Burleigh Dodds Series in Agricultural Science
Publication Date:
05 December 2022
ISBN: 9781801467469
Format: eBook
BISACs:
TECHNOLOGY & ENGINEERING / Agriculture / Animal Husbandry, TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture, TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security
1 Introduction 2 Understanding microbial spoilage of poultry meat 3 Understanding oxidative spoilage of poultry meat 4 Impact of oxidative stress on poultry meat quality and shelf life 5 Strategies for extending poultry meat shelf life: dietary strategies 6 Strategies for extending poultry meat shelf life: antioxidants and antimicrobials in meat products 7 Strategies for extending poultry meat shelf life: packaging 8 Conclusion 9 Where to look for further information 10 References