Poultry Quality Evaluation

<p>1. Introduction<br>2. Current status of poultry production worldwide</p> <p>Part One: What is new in our understanding of the association between muscle structure and the basic eating qualities of cooked meat?<br>3. Myogenesis, muscle growth, and structure<br>4. Muscle metabolism and its effect on poultry meat quality<br>5. Developments in our understanding of water-holding capacity<br>6. Advances in the understanding and measurement of poultry meat texture<br>7. Poultry meat color and oxidation<br>8. Emerging myopathies and quality defects<br>9. Current challenges in poultry meat safety<br><br>Part Two: New techniques for measuring/predicting/producing meat quality, and how they help us minimize variability in eating quality and/or maximize value<br>10. Genome-wide associations with poultry meat quality (& SNP markers for poultry meat quality)<br>11. Proteomics, transcriptomics, and metabolomics in relation to poultry meat quality<br>12. Raman and X-ray contrast tomography methods show heat induced changes in poultry meat</p> <p>Part Three: The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable and healthy<br>13. Poultry meat nutritive value and human health<br>14. Ingredient addition and impacts on quality, health, and consumer acceptance<br>15. Sensory perceptions and new consumer attitudes to poultry meat<br>16. Animal welfare and poultry meat alternative production system (& Ethics of poultry meat production)</p>