You are in: All categories > Chapters > Livestock > Poultry

Factors affecting shelf life of poultry meat

Code: 9781801467469
Publication date: 05/12/2022
Extent: 42 pages

Contributions by: Alberto González-Mohíno and Mario Estévez, Universidad de Extremadura, Spain

Chapter synopsis: Poultry meat and meat products are highly susceptible to both oxidative and microbial spoilage. This chapter reviews recent progress in understanding of the mechanisms behind microbial spoilage as well as lipid and protein oxidation. These understanding enables design and implementation of novel and effective antioxidant and antimicrobial strategies to extend shelf life. The chapter discusses current research on interventions such as modifying diets of birds before slaughter, the use of novel antioxidant and antimicrobial compounds in poultry products and developments in packaging.

DOI: 10.19103/AS.2022.0112.13
£25.00
Buy ePub   
Table of contents 1 Introduction 2 Understanding microbial spoilage of poultry meat 3 Understanding oxidative spoilage of poultry meat 4 Impact of oxidative stress on poultry meat quality and shelf life 5 Strategies for extending poultry meat shelf life: dietary strategies 6 Strategies for extending poultry meat shelf life: antioxidants and antimicrobials in meat products 7 Strategies for extending poultry meat shelf life: packaging 8 Conclusion 9 Where to look for further information 10 References

Related products

Also in Poultry