Factors affecting shelf life of poultry meat

Factors affecting shelf life of poultry meatPoultry meat and meat products are highly susceptible to both oxidative and microbial spoilage. This chapter reviews recent progress in understanding of the mechanisms behind microbial spoilage as well as lipid and protein oxidation. These understanding enables design and implementation of novel and effective antioxidant and antimicrobial strategies to extend shelf life. The chapter discusses current research on interventions such as modifying diets

tensions and actions that led to the Good Friday Agreement of 1998

and the afterlife

and draws conclusions about the importance of sex as a nexus of imperial power relations

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and discusses the wider implications of antimicrobial use in dairy production and the need for change in the way we view and use medicines

including ‘sustainable intensification’

an English translation of Antonio Serra’s ‘Breve Trattato’ (1613)

A living dichotomy

Brings together essays by a number of distinguished theorists and academics on the changing cultural significance of literature

translation and interpretation of the information recovered from approximately 140 carbonized papyrus scrolls found during the excavation of the Petra Church

This book provides a unique overview of the legal and regulatory challenges facing the development and commercialisation of new agricultural products and technologies

Whole-farm system models help to understand the complexity arising from this integration and are useful tools to explore effects of interventions and to design improved systems