The colour of poultry meat: understanding, measuring and maintaining product quality

The colour of poultry meat: understanding, measuring and maintaining product qualityThe colour of poultry meat is often the first thing used by consumers to assess meat quality, and so it plays a vital role in purchasing decisions. This chapter begins by reviewing the fundamentals of meat pigments, including the chemistry of haem pigments. It then considers the colours of fresh, cooked, cured and irradiated poultry meat, reviews the mechanisms of discolouration in poultry meat and discusses how discolouration can be prevented.

Pride and Panic probes cinematic representations of the Russian national consciousness

demanding higher wages and better poor relief

the author proposes a new theory of the “extended self” as a product of the coevolution of humankind and technology

It includes insider information about the making

Since its birth

theatre and music revive the dead to explore the dynamics of grief and mourning

Trevor Howard

the issue of quality human-computer interfaces overshadows all other issues which fill the computer science literature

upon the careers of musicians and upon the policies that governments and legislators make

judicial method and public order

Performing presence: Between the live and the simulated proposes that the advent of new media forms

with sections covering housing and nutrition for organically reared poultry