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Poultry meat processing and quality
Woodhead Publishing Ltd, June 2004, Pages: 400
'Poultry Meat Processing and Quality'
- 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
- written by a distinguished international team of contributors
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.
...this specialist book is a valuable contribution
IChem Food and subject Group
...provides an authoritative review of the key issues on poultry processing
Nouveaux Ouvrages
...particularly well planned and very well written and informative chapters.
International Journal of Food Science and Technology
About the editor
Professor Geoffrey Mead was formerly at the Royal Veterinary College, University of London. Now a consultant, he has an international reputation for his work on the microbial safety and quality of poultry meat.
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