Poultry Meat Processing and Quality

Poultry Meat Processing and Quality

Author: G. C. Mead
ISBN: 9780849325489
Pages: 380
Format: 16 Χ 24
Binding: Hardback
Pub. Year: 2004

Features
• "Reviews quality management issues
• "Provides an authoritative review of the key issues affecting poultry meat quality in production and processing
• "Examines the influence of breeding and husbandry

Summary
Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. 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 book provides an authoritative review of the key issues affecting poultry meat quality in production and processing.

Contents

Meat Quality and Consumer Requirements. Breeding and Quality of Poultry. Husbandry Techniques. Stunning and Slaughter of Poultry. Primary Processing of Poultry. Secondary Processing of Poultry. Poultry Packaging. Poultry Refrigeration. Other Poultry Preservation Techniques. Production of Turkeys, Geese, Ducks and Game Birds. Microbial Hazards in Poultry Production and Processing. Chemical Residues in Poultry. Shelf-Life and Spoilage of Poultry Meat. Maintaining Meat Quality During Processing. Measuring Quality Parameters. Managing the Safety and Quality of Poultry Meat. Treatment and Disposal of Poultry Processing Waste.