Improving poultry meat quality

Part 1 Poultry muscle development and meat quality

1.Advances in understanding the development and morphology of the poultry breast muscle: impact on meat quality: Sandra G. Velleman, The Ohio State University, USA

2.Understanding the genetics of poultry muscle development: Wen Luo, Qinghua Nie and Xiquan Zhang, South China Agricultural University, China

3.Nutritional strategies and management practices to improve poultry meat quality: Marco Zampiga and Federico Sirri, Alma Mater Studiorum - Universit  di Bologna, Italy;

Part 2 Individual quality attributes: sensory, nutrition and health

4.Advances in understanding color development in poultry meat: Ranjith Ramanathan and Frank Kiyimba, Oklahoma State University, USA; Surendranath Suman, University of Kentucky, USA; and Gretchen Mafi, Oklahoma State University, USA;

5.Understanding texture development in poultry meat: Clay J. Maynard and Casey M. Owens, University of Arkansas, USA;

6.Advances in understanding flavour development in poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka; and Cheorun Jo, Seoul National University, Republic of Korea;

Part 3 Poultry myopathies and shelf life

7.Breast meat abnormalities associated with ischaemic necrosis: dorsal cranial myopathy and deep pectoral myopathy: Liris Kindlein, Federal University of Rio Grande do Sul, Brazil;

8.Quality defects associated with poultry muscle development: pale, soft and exudative meat: Giulia Baldi, Francesca Soglia and Massimiliano Petracci, Alma Mater Studiorum - Universit  di Bologna, Italy;

9.Quality defects associated with poultry muscle development: white striping: Yuwares Malila, Krittaporn V. Thanatsang and Yanee Srimarut, National Center for Genetic Engineering and Biotechnology, Thailand;

10.Quality defects associated with poultry muscle development: wooden breast: Martina Bordini, Francesca Soglia, Martina Zappaterra, Adele Meluzzi and Massimiliano Petracci, Alma Mater Studiorum - Universit  di Bologna, Italy;

11.Quality defects associated with poultry muscle development: spaghetti meat: Giulia Tasoniero and Brian Bowker, USDA-ARS, USA;

12.Factors affecting shelf life of poultry meat: Alberto Gonz¡lez-Moh­no and Mario Est©vez, Universidad de Extremadura, Spain;