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Author: G.C. Mead
Publisher: Elsevier
ISBN: 1845690230
Category : Technology & Engineering
Languages : en
Pages : 580
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Book Description
The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety
Author: G.C. Mead
Publisher: Elsevier
ISBN: 1845690230
Category : Technology & Engineering
Languages : en
Pages : 580
Get Book Here
Book Description
The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety
Author: Colin G. Scanes
Publisher: Waveland Press
ISBN: 1478640375
Category : Technology & Engineering
Languages : en
Pages : 475
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Book Description
Poultry production continues to make tremendous advances. This thoroughly revised fifth edition of Scanes’ seminal, comprehensive text presents students and professionals alike with valuable, research-based material relevant to all stages of a poultry career. Areas covered include global and commercial poultry production; poultry business organization; and production of meat chickens (broilers), turkeys, eggs, ducks, geese, game birds, and other poultry. Other chapters cover the fundamental science behind production: poultry biology, genetics, behavior, diseases/health, housing, ventilation, and processing. New or greatly expanded sections cover biosecurity; poultry stress/welfare; feed additives; food safety; incubation; controlling pests; poultry waste and environmental issues; brooding; and organic, free-range, and niche poultry production. “Points for Discussion” and “Deeper Dive” sections highlight key examples and provide further context and empirical data for critical areas in poultry production, giving students a first-hand look at issues in both small and large operations. The book concludes with an in-depth, invaluable chapter on applying for internships and positions for the start of a successful career.
Author: Allen George Waller
Publisher:
ISBN:
Category : Poultry industry
Languages : en
Pages : 56
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Book Description
Author:
Publisher:
ISBN:
Category : Poultry industry
Languages : en
Pages : 12
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Book Description
Author: Massimiliano Petracci
Publisher: Woodhead Publishing
ISBN: 0081007698
Category : Technology & Engineering
Languages : en
Pages : 388
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Book Description
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field
Author: United States. Agricultural Research Service
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 0
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Book Description
Author:
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 56
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Book Description
Author: Donald D. Bell
Publisher: Springer Science & Business Media
ISBN: 1461508118
Category : Science
Languages : en
Pages : 1422
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Book Description
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.
Author: John Hardcastle
Publisher:
ISBN: 9780708404614
Category : Poultry
Languages : en
Pages : 28
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Book Description
Author:
Publisher: Woodhead Publishing
ISBN: 0081009305
Category : Technology & Engineering
Languages : en
Pages : 408
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Book Description
Advances in Poultry Welfare provides a targeted overview of contemporary developments in poultry welfare. The reviews in the volume address topical issues related to poultry welfare research and assessment, with a focus on identifying practical strategies for improvement as well as information gaps that remain to be filled. Part One provides an introduction to poultry production systems and gives a broad overview of current poultry welfare issues. Part Two moves on to review several aspects of poultry management, focusing on hatchery practices, early rearing, and slaughter. Part Three deals with welfare assessment on the farm, while Part Four explores continuing challenges, such as feather pecking and skeletal problems. This is followed in Part Five by a discussion of emerging issues, with chapters covering alternative parasite control methods, backyard poultry production, mass depopulation, and genetic approaches to reducing the impact of environmental stressors on welfare. This book is an essential part of the wider ranging series Advances in Farm Animal Welfare, with coverage of cattle, sheep, pigs, and poultry. With its expert editor and international team of contributors, Advances in Poultry Welfare is a key reference tool for welfare research scientists and students, veterinarians involved in welfare assessment, and indeed anyone with a professional interest in the welfare of poultry. Provides in-depth reviews of emerging topics, research and applications in poultry welfare Integral part of a wider series, Advances in Agricultural Animal Welfare, which will provide comprehensive coverage of animal welfare of the world’s major farmed animals Covers a range of topical issues within the field, from beak-trimming and skeletal problems, to early rearing and the design and management of poultry production systems Edited by a distinguished leader in the field
