Understanding texture development in poultry meat
This chapter is intended to inform the reader of advances and developmental strategies in poultry meat tenderness. As is common with all food products, texture or tenderness, as the terms are interchangeably used, is the final 'grade' that consumers place on a product. Meat tenderness is c...
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Published in | Improving poultry meat quality pp. 125 - 138 |
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Main Authors | , |
Format | Book Chapter |
Language | English |
Published |
Burleigh Dodds Science Publishing Limited
2023
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Edition | 1 |
Online Access | Get full text |
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Summary: | This chapter is intended to inform the reader of advances and
developmental strategies in poultry meat tenderness. As is common
with all food products, texture or tenderness, as the terms are
interchangeably used, is the final 'grade' that consumers place on a
product. Meat tenderness is commonly known to be the hardest
predicted trait for meat products as each consumer has their own
level of acceptance. It should also be noted that texture
development is a very intricate process that is multifaceted. The
discussion to follow will focus on this multitude of factors that
affect texture development and will express how complex final meat
tenderness is in poultry products. |
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DOI: | 10.4324/9781315808697-7 |