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

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)

Reviews advances in understanding how breeding and growth affects the development of quality attributes such as fat content and tenderness;Summarises recent research on how management of cattle and carcass handling affects sensory properties;Discusses current research on measuring and optimising quality traits such as colour, flavour and tenderness