The colour of poultry meat: understanding, measuring and maintaining product quality Dr Rafael A. Segura

The colour of poultry meat: understanding, measuring and maintaining product quality Dr Rafael A. SeguraThe 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.

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highlighting regional uniqueness and Indian elements

This is the first full-length study in English of the director's shorts and feature films

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bringing contemporary artists into education to inspire and to challenge

which have roots in colonial policies

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