Poultry Quality Evaluation: Quality Attributes and Consumer Values

Overview:
A scientific reference on the evaluation of poultry meat and egg quality. It covers physical, chemical, sensory and microbiological quality attributes and how they are measured. Consumer perceptions, welfare concerns and market values are examined alongside technical quality. It supports quality assurance in the poultry industry.

Key Topics Covered:

• Meat quality attributes: color, texture, water-holding capacity
• Egg quality measurement
• Sensory evaluation methods
• Myopathies such as woody breast and white striping
• Microbiological quality and shelf life
• Consumer attitudes and welfare-related values

Target Audience:
Poultry Scientists, Quality Assurance Managers, Food Technologists