Poultry Meat Processing

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe produ

Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.

Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.

This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.

Poultry Meat and Egg Production has been prepared primarily for use as a text for students taking their first courses in poultry manage ment. The general overall science and production practices currently in use in the industry have been characterized and described so that the student can gain insight into the industry. Reading portions of chapters before the lecture discussions and laboratory sessions will be helpful in giving students an understanding of the material. Also, this gives the instructor an opportunity to emphasize in the lectures areas of current concern in the industry, and to present topics of his or her choice in greater detail. We wish to acknowledge and thank the following scientists who reviewed and critically evaluated the several chapters and made many helpful suggestions: Dr. Bobby Barnett, Clemson University; Mr. D. O. Bell, University of California; Dr. Donald Bray (retired), University of Illinois; Dr. W. H. Burke, University of Georgia; Dr. Frank Cherms, Nicholas Turkey Breeding Farms, Inc., Sonoma, California; Dr. Wen dell Carlson (retired), South Dakota State University; Dr. J. V. Craig, Kansas State University; Dr. K. Goodwin (retired), Pennsylvania State University; Dr. T. L. Goodwin, University of Arkansas; Dr. G. C.

SLAUGHTERHOUSE BLUES: THE MEAT AND POULTRY INDUSTRY IN NORTH AMERICA draws on more than 15 years of research by the authors, a cultural anthropologist and a social geographer, to present a detailed look at the meat and poultry industry in the United States and Canada. Following chapters on today's beef, poultry, and pork industries, SLAUGHTERHOUSE BLUES examines industry impacts on workers and on the communities that host its plants. The book details the authors' efforts to help communities plan for and mitigate the negative consequences of meat and poultry plants as well as community opposition to confined animal feeding operations. The book concludes by exploring alternatives to North America's model of industrialized meat production.

Preservation of Meat and Poultry Products (Preservation Techniques, Luncheon Meats, Meat Loaves, Meat Spreads, Canned Meat Products, Maintenance of Eggs, Soups, Gravies, Sauces, Sausage with Machinery, Equipment Details & Factory Layout) About the Book Meat and poultry preservation refers to the process of extending the shelf life of meat and poultry products while maintaining their quality and safety. Preservation methods have been used for centuries to prevent spoilage and make these products available for consumption beyond their natural lifespan. This practice not only ensures that the meat and poultry stay edible for a longer time, but it also helps to reduce waste and increase convenience for consumers. There are various methods of meat and poultry preservation, each with its own unique benefits and requirements. Some common preservation techniques include freezing, drying, smoking, canning, and curing. The increasing consumption of meat and poultry worldwide is expected to drive this market in the Upcoming years. Poultry, pork, beef, and lamb are some of the types of meat that are widely consumed worldwide. The high popularity of Poultry meat due to its low price compared to red meats is expected to be the primary driver of market growth. The prominent meat product market players are embarking upon the utilization of meat and poultry from the companies that meet standards for animal welfare. As the demand for preserved meat and poultry products continues to rise, the market outlook for starting a preservation business is incredibly promising. The convenience, reduced food waste, flavor variety, and food safety that preserved products offer make them highly sought after by consumers. This trend is expected to continue growing in the coming years, presenting entrepreneurs with a golden opportunity to capitalize on this market demand. Some of the major aspects of the book are Principles of Various Preservation Techniques, Preservation of Poultry Meat, Utilisation of Poultry Industry By-Products, Preservation and Maintenance of Eggs, Poultry Products, Luncheon Meats, Meat Loaves and Meat Spreads, Sausage Manufacturing Process, Miscellaneous Canned Meat Products, Standards and Quality Control Measures for Meat and Meat Products, Soups, Gravies, and Sauces (Including Mixes), Meat and Poultry Products Packaging, Cold Chain Management in Meat Storage, Distribution and Retail. Lucrative and sustainable business prospects abound within the Meat and Poultry Industry. Consequently, embarking on your entrepreneurial journey is a commendable approach to enter this sector. To gain comprehensive insights into the Meat and Poultry Products industry, consider delving into this book. It will provide valuable guidance on establishing your own Preservation of Meat and Poultry Products Business. Given the growing demand for Meat and Poultry Products in today's market, it presents an excellent opportunity for profit generation.