Improving Poultry Meat Quality
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Improving Poultry Meat Quality
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Author : Massimiliano Petracci
language : en
Publisher:
Release Date : 2022
Improving Poultry Meat Quality written by Massimiliano Petracci and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Meat categories.
Broiler Meat Signals
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Author : Wim Tondeur
language : en
Publisher:
Release Date : 2019
Broiler Meat Signals written by Wim Tondeur and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Broilers (Chickens) categories.
Poultry Quality Evaluation
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Author : Massimiliano Petracci
language : en
Publisher: Woodhead Publishing
Release Date : 2017-08-01
Poultry Quality Evaluation written by Massimiliano Petracci and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-01 with Technology & Engineering categories.
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
Poultry Meat Processing And Quality
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Author : G Mead
language : en
Publisher: Elsevier
Release Date : 2004-06-01
Poultry Meat Processing And Quality written by G Mead and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-06-01 with Technology & Engineering categories.
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
Achieving Sustainable Production Of Poultry Meat Volume 1
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Author : Steven C. Ricke
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2017-01-01
Achieving Sustainable Production Of Poultry Meat Volume 1 written by Steven C. Ricke and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-01 with Technology & Engineering categories.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
Improving Poultry Meat Quality
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Author : Massimiliano Petracci
language : en
Publisher:
Release Date : 2022
Improving Poultry Meat Quality written by Massimiliano Petracci and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022 with Meat categories.
Animal Husbandry And Nutrition
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Author : Banu Yucel
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-07-18
Animal Husbandry And Nutrition written by Banu Yucel and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-18 with Medical categories.
This book focuses on the animal husbandry and nutrition based on significant evaluations by the authors of the chapters. Many chapters contain general overviews on animal husbandry and nutrition from different countries. Also, the sections created shed light on futuristic overlook with improvements for animal husbandry and feeding sector. Details about rearing and feeding different animal races are also covered herein. It is hoped that this book will serve as a source of knowledge and information on animal husbandry and nutrition sector.
Improving Poultry Meat Safety And Sustainability
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Author : Steven C. Ricke
language : en
Publisher:
Release Date : 2024-11-26
Improving Poultry Meat Safety And Sustainability written by Steven C. Ricke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-26 with Technology & Engineering categories.
Gaining The Edge In Pork And Poultry Production
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Author : J. Taylor-Pickard
language : en
Publisher: BRILL
Release Date : 2023-08-28
Gaining The Edge In Pork And Poultry Production written by J. Taylor-Pickard and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Technology & Engineering categories.
Globally, pork and poultry production has become an extremely competitive industry. There is now more pork consumed in the world than any other meat, yet there is still intense competition for the industry to attract and retain consumers. Consumers continue to demand safe, high quality pork and poultry products at competitive prices compared to other high protein food alternatives. To ensure sustainability of both the pig and poultry industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production and producing a quality product. This edited collection of articles is taken from a series of seminars that brought together some of the world’s leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the pig and poultry industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. The importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production are covered. ‘Gaining the edge in pork and poultry production’ is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.
Achieving Sustainable Production Of Poultry Meat Volume 2
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Author : Todd Applegate
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2017-07-31
Achieving Sustainable Production Of Poultry Meat Volume 2 written by Todd Applegate and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-31 with Technology & Engineering categories.
To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems have increased the risk of transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on poultry breeding and nutrition. The first part of the book reviews how advances in genetics have impacted developments in breeding. Part 2 discusses ways of optimising poultry nutrition to ensure quality and sustainability in poultry meat production. Chapters review the use of feedstuffs and ingredients such as amino acids, enzymes and probiotics as well as feed formulation and safety. Achieving sustainable production of poultry meat Volume 2: Breeding and nutrition will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review safety, quality and sustainability as well as poultry health and welfare.