The United Nations has recently released population projections suggesting that the global population will reach 9.7 billion by 2050 and exceed 11 billion by 2100. The increase in the world population may lead to food shortages, especially that of food protein. A variety of food protein alternatives have been developed and launched to the market to solve the problem of diminishing resources, particularly of land and water. In fact, animal protein has become a target in recent times for its greenhouse gas emissions. However, the UN has projected a steady increase in demand for poultry meat over the upcoming decades. The main demand will be from middle class and low-income families in particular and is due mainly to its high production efficiency for inexpensive, good-quality proteins. Nonetheless, due to limited resources, the poultry meat produced must be of high quality to ensure food security and minimize food waste.
Given the crucial role animal physiology and meat quality play in the efficient production of high-quality poultry meat, understanding these aspects will aid in reaching this goal. Previous research has shown the fundamental link between animal physiology and meat quality, however, the gradual change in climate, newly-developed farm management and feed additives, and even emerging myopathies, may exert stress to avians in different ways than previously experienced. Hence, it is a necessity to update and extend our knowledge on this issue to ensure the quality and security of poultry meat.
Original research papers, review articles and mini reviews, among other article types, describing any factors, including thermal stress, affecting avian physiology with the investigation on poultry meat quality indices, ranging from physiochemical, technological, sensory properties, meat are welcomed to contribute to this Research Topic.
The United Nations has recently released population projections suggesting that the global population will reach 9.7 billion by 2050 and exceed 11 billion by 2100. The increase in the world population may lead to food shortages, especially that of food protein. A variety of food protein alternatives have been developed and launched to the market to solve the problem of diminishing resources, particularly of land and water. In fact, animal protein has become a target in recent times for its greenhouse gas emissions. However, the UN has projected a steady increase in demand for poultry meat over the upcoming decades. The main demand will be from middle class and low-income families in particular and is due mainly to its high production efficiency for inexpensive, good-quality proteins. Nonetheless, due to limited resources, the poultry meat produced must be of high quality to ensure food security and minimize food waste.
Given the crucial role animal physiology and meat quality play in the efficient production of high-quality poultry meat, understanding these aspects will aid in reaching this goal. Previous research has shown the fundamental link between animal physiology and meat quality, however, the gradual change in climate, newly-developed farm management and feed additives, and even emerging myopathies, may exert stress to avians in different ways than previously experienced. Hence, it is a necessity to update and extend our knowledge on this issue to ensure the quality and security of poultry meat.
Original research papers, review articles and mini reviews, among other article types, describing any factors, including thermal stress, affecting avian physiology with the investigation on poultry meat quality indices, ranging from physiochemical, technological, sensory properties, meat are welcomed to contribute to this Research Topic.
