Poultry Production: Factors Affecting Meat Quality
A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Poultry".
Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 49324
Special Issue Editors
Interests: meat quality; meat technological properties; poultry; food science; proteins; muscle abnormalities; white striping; wooden breast,; spaghetti meat; gaping
Interests: meat quality; egg quality; lipid metabolism; by-products; oxidative status; antioxidants compounds; alternative rearing systems
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Poultry meat represents the most consumed type of meat throughout the world, and in order to fulfill consumer demand for poultry meat-based products, its production has increased remarkably over the past 60 years. The basis for the modern poultry industry was established with the “Chicken-of-Tomorrow” contest organized after the World War II. Since then, the production performances of the birds have profoundly improved, and the concept of “meat quality” has progressively changed over time, so much so that poultry meat is currently considered a commodity. However, several factors have the potential to affect the quality of the forthcoming poultry meat. Indeed, all of the aspects associated with the rearing period as well as all of those variables playing a role during slaughtering and processing are worthy of mention as being potentially able to influence the quality traits, technological properties, and stability of the meat. The concept of “meat quality” is extremely complex, and is commonly thought to be the result of genetic, nutrition, and environmental conditions. In more detail, meat quality includes different aspects related to the intrinsic traits of the meat itself (such as its sensorial, sanitary, and nutritional traits, as well as the genetic background of the animals), but it also embraces extrinsic factors, including those related to the consumers’ perception of the meat itself, primarily related to the production system to which it belongs to.
Within this context, original research papers and review articles concerning the impact of different production factors (from the genetic background of the birds to the feeding and rearing strategies adopted) on the quality traits and technological properties of meat are invited to contribute to this Special Issue.
Dr. Francesca Soglia
Dr. Simona Mattioli
Guest Editors
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Keywords
- meat quality
- technological and functional properties
- stability
- feeding strategies
- rearing systems
- processing
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