Wiggss Veterinary Dentistry, Principles and Practice, 2nd Edition

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Table of Contents

• Contents (p.6)
• Preface (p.16)
• 1 Dynamics and Patterns of Global Poultry-Meat Production (p.18)
• References (p.42)
• 2 Myogenesis Muscle Growth and Structure (p.46)
• References (p.61)
• 3 Muscle Metabolism and Meat Quality Abnormalities (p.68)
• References (p.87)
• 4 Developments in Our Understanding of Water-Holding Capacity (p.94)
• References (p.120)
• 5 Methods for Measuring Meat Texture (p.132)
• References (p.146)
• 6 Poultry Meat Color and Oxidation (p.150)
• References (p.167)
• 7 Current Challenges in Poultry Meat Safety (p.176)
• References (p.200)
• 8 Genetics and Genomics for Improving Poultry Meat Quality (p.216)
• References (p.233)
• 9 Proteomics and Metabolomics in Relation to Meat Quality (p.238)
• References (p.259)
• 10 Vibrational Spectroscopy for Quality Assessment of Meat (p.264)
• References (p.285)
• 11 Poultry Meat Nutritive Value and Human Health (p.296)
• References (p.305)
• 12 Ingredient Addition and Impacts on Quality, Health, and Consumer Acceptance (p.308)
• References (p.327)
• 13 Consumer Attitudes to Poultry Meat: A Comparative Study of the UK and China (p.330)
• References (p.349)
• 14 Animal Welfare and Poultry Meat in Alternative Production Systems (and Ethics of Poultry Meat Production) (p.352)
• References (p.369)
• Index (p.376)
• ... and 20 more chapters

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