23. Protein and Poultry Meat Quality

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Massami Shimokomaki,
  2. Adriana Louren Soares and
  3. Elza Iouko Ida

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch23

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Shimokomaki, M., Soares, A. L. and Ida, E. I. (2010) Protein and Poultry Meat Quality, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch23

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Food Science and Technology Department, Londrina State University, Londrina, Paraná, Brazil

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • protein and poultry meat quality;
  • classification of poultry muscle proteins - sarcoplasmic proteins, myofibril proteins, and stroma proteins;
  • myofibril components - playing a crucial role in meat texture

Summary

This chapter contains sections titled:

  • Introduction

  • Sarcoplasmic proteins

  • Myofibril proteins

  • Collagen

  • References