Improving poultry meat quality

Part 1 Poultry muscle development and meat quality
1.Advances in understanding the development and morphology of the poultry breast muscle: impact on meat quality: Sandra G. Velleman, The Ohio State University, USA;
2.Understanding the genetics of poultry muscle development: Wen Luo, Qinghua Nie and Xiquan Zhang, South China Agricultural University, China;
3.Nutritional strategies and management practices to improve poultry meat quality: Marco Zampiga and Federico Sirri, Alma Mater Studiorum – Università di Bologna, Italy;

Part 2 Individual quality attributes: sensory, nutrition and health
4.Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;
5.Understanding texture development in poultry meat: Clay J. Maynard and Casey M. Owens, University of Arkansas, USA;
6.Advances in understanding flavour development in poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;

Part 3 Poultry myopathies and shelf life
7.Breast meat abnormalities associated with ischaemic necrosis: dorsal cranial myopathy and deep pectoral myopathy: Liris Kindlein, Federal University of Rio Grande do Sul, Brazil;
8.Quality defects associated with poultry muscle development: pale, soft and exudative meat: Giulia Baldi, Francesca Soglia and Massimiliano Petracci, Alma Mater Studiorum – Università di Bologna, Italy;
9.Quality defects associated with poultry muscle development: white striping: Yuwares Malila, Krittaporn V. Thanatsang and Yanee Srimarut, National Center for Genetic Engineering and Biotechnology, Thailand;
10.Quality defects associated with poultry muscle development: wooden breast: Martina Bordini, Francesca Soglia, Martina Zappaterra, Adele Meluzzi and Massimiliano Petracci, Alma Mater Studiorum – Università di Bologna, Italy;
11.Quality defects associated with poultry muscle development: spaghetti meat: Giulia Tasoniero and Brian Bowker, USDA-ARS, USA;
12.Factors affecting shelf life of poultry meat: Alberto González-Mohíno and Mario Estévez, Universidad de Extremadura, Spain;

"Two of the world’s recognised experts in the field have edited an excellent book summarising recent research on the factors affecting the development of quality traits in poultry meat and their implications for breeding, husbandry and processing. This book promises to be an important reference book both for poultry scientists and poultry producers, including geneticists, nutritionists and technologists working in major poultry companies worldwide."(Professor Peter Surai, Vitagene and Health Research Centre, UK)

"The poultry industry is facing tremendous economic losses due to the growing problem of breast muscle myopathies and consequent poor meat quality. This collection, written and edited by prestigious leaders in the field, provides a comprehensive and educative view on various aspects of muscle development, meat quality and myopathies. A must-read collection for anyone who is seeking the latest updates on these highly relevant issues."(Professor Orna Halevy, Department of Animal Sciences, The Hebrew University of Jerusalem, Israel)