Considers the impact of dietary background and availability of key nutrients and micronutrients on poultry meat qualityReviews the key quality defects associated with poultry muscle development, including dorsal cranial myopathy (DCM), pale soft exudative (PSE) and intramuscular connective tissue (ICMT)Provides a detailed assessment of the individual quality traits consumer expectations are driven by (colour, texture and flavour)

Highlights the relationship between product appearance and consumer purchasing decisionsConsiders how the nutritional quality and flavour of poultry meat can be enhanced, as well as the factors which can compromise thisOffers an informed overview of the key research completed on understanding the genetics and genomics of meat quality traits in poultry

Reviews latest research on zoonoses affecting poultry meat such as Salmonella and Campylobacter as well as methods for their control on the poultry farm and in the slaughterhouseSummarises advances in understanding and optimising poultry quality traits such as flavour, colour, tenderness, shelf life and nutritional qualityDiscusses developments in measuring and reducing the environmental impact of poultry production