Advances in research on poultry and rabbit meat quality

Advances in research on poultry and rabbit meat quality

Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotyp...

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Bibliographic Details
Main Authors: Gerolamo Xiccato, Angela Trocino, Massimiliano Petracci, Claudio Cavani
Format: Article
Language:English
Published: Taylor & Francis Group 2010-01-01
Series:Italian Journal of Animal Science
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/562
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spelling doaj-f86d980db0ad4ba3b91093226131324e2020-11-25T02:50:05ZengTaylor & Francis GroupItalian Journal of Animal Science1594-40771828-051X2010-01-0182s74175010.4081/ijas.2009.s2.741Advances in research on poultry and rabbit meat qualityGerolamo XiccatoAngela TrocinoMassimiliano PetracciClaudio CavaniMain force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.http://www.aspajournal.it/index.php/ijas/article/view/562
collection DOAJ
language English
format Article
sources DOAJ
author Gerolamo Xiccato
Angela Trocino
Massimiliano Petracci
Claudio Cavani
spellingShingle Gerolamo Xiccato
Angela Trocino
Massimiliano Petracci
Claudio Cavani
Advances in research on poultry and rabbit meat quality
Italian Journal of Animal Science
author_facet Gerolamo Xiccato
Angela Trocino
Massimiliano Petracci
Claudio Cavani
author_sort Gerolamo Xiccato
title Advances in research on poultry and rabbit meat quality
title_short Advances in research on poultry and rabbit meat quality
title_full Advances in research on poultry and rabbit meat quality
title_fullStr Advances in research on poultry and rabbit meat quality
title_full_unstemmed Advances in research on poultry and rabbit meat quality
title_sort advances in research on poultry and rabbit meat quality
publisher Taylor & Francis Group
series Italian Journal of Animal Science
issn 1594-4077
1828-051X
publishDate 2010-01-01
description Main force and weakness points of poultry and rabbit production chains are presented and meat quality discussed in relation to nutritional and technological issues. An analysis of the most important poultry and rabbit meat quality traits and their major relationships with production factors (genotype, feeding, housing, pre-slaughter handling, slaughtering, and processing) is provided. Most recent research advancements are presen- ted in view of the consumer’s demand for healthy and safe products obtained respecting animal welfare.
url http://www.aspajournal.it/index.php/ijas/article/view/562
work_keys_str_mv AT gerolamoxiccato advancesinresearchonpoultryandrabbitmeatquality
AT angelatrocino advancesinresearchonpoultryandrabbitmeatquality
AT massimilianopetracci advancesinresearchonpoultryandrabbitmeatquality
AT claudiocavani advancesinresearchonpoultryandrabbitmeatquality
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