Improving Poultry Meat Safety And Sustainability
DOWNLOAD
Download Improving Poultry Meat Safety And Sustainability PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Improving Poultry Meat Safety And Sustainability book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Improving Poultry Meat Safety And Sustainability
DOWNLOAD
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.
Achieving Sustainable Production Of Poultry Meat Volume 1
DOWNLOAD
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.
Food Safety In Poultry Meat Production
DOWNLOAD
Author : Kumar Venkitanarayanan
language : en
Publisher: Springer
Release Date : 2019-03-11
Food Safety In Poultry Meat Production written by Kumar Venkitanarayanan and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-11 with Technology & Engineering categories.
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.
Achieving Sustainable Production Of Poultry Meat Volume 2
DOWNLOAD
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.
Achieving Sustainable Production Of Poultry Meat Volume 3
DOWNLOAD
Author : Todd Applegate
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2017-08-31
Achieving Sustainable Production Of Poultry Meat Volume 3 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 2017-08-31 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 also 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 health and welfare. Part 1 begins by reviewing the range of diseases and other health issues affecting poultry. It then goes on to discuss ways of preventing and managing disease such as breeding, and means of attenuating the immune system. The second part of the book discusses welfare issues such as management of breeding flocks, housing, transport and humane slaughter techniques. Achieving sustainable production of poultry meat Volume 3: Health and welfare 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 breeding and nutrition.
Achieving Sustainable Production Of Poultry Meat
DOWNLOAD
Author : Steven C. Ricke
language : en
Publisher:
Release Date : 2017
Achieving Sustainable Production Of Poultry Meat 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 2017 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.
Sustainable Meat Production And Processing
DOWNLOAD
Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2018-10-29
Sustainable Meat Production And Processing written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Medical categories.
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
Sustainability Improvements In The Victorian Chicken Meat Industry Phase 1
DOWNLOAD
Author : James Smith
language : en
Publisher:
Release Date : 2003
Sustainability Improvements In The Victorian Chicken Meat Industry Phase 1 written by James Smith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Poultry industry categories.
In January 2000, Victorian processors and growers adopted a new approach of actively addressing community concerns. This was based on the experience of several other industries, including the chemical, mining, paints, plastics, transport and insurance industries. These successful approaches recognised the need, firstly, to physically improve environmental, safety and other performance areas and, secondly, to openly involve government agencies and active community neighbours in prioritising and implementing the improvements so that the results achieved more fully meet their needs. This industry management system, known as Chicken Care, also has the potential for savings to the Australian industry rising to $10 million annually after a five year period. This report outlines the processes used to identify key community and grower concerns. It provides guidance notes and other tools developed to address those concerns under the Chicken Care program. The results of two surveys taken at end-2001 on the level of implementation of the program are also provided, along with suggested areas for future research required to further address community expectations.
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
DOWNLOAD
Author : NIIR Board of Consultants and Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2024-01-01
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 written by NIIR Board of Consultants and Engineers and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-01 with Cooking categories.
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.
Gaining The Edge In Pork And Poultry Production
DOWNLOAD
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.