Poultry Meat Processing

Poultry Processing Technology: Production, Quality & Food Safety

This comprehensive textbook explores poultry meat processing from farm to final product, combining biological, chemical and engineering principles with practical industry applications. It covers production, muscle protein functionality, processing operations, product quality, inspection, animal welfare, nutritional value and wastewater management, alongside updated processing techniques and industry developments.

Key Features

• Explores the complete poultry processing chain from farm to fork.
• Examines live bird production and preparation for processing.
• Explains muscle protein functionality in poultry meat.
• Covers the biological and chemical principles of meat processing.
• Discusses primary poultry processing operations.
• Examines secondary processing and further product development.
• Explores modern poultry processing plant operations.
• Covers the nutritional value and composition of poultry meat.
• Examines poultry meat tenderness assessment techniques.
• Discusses sensory and instrumental tenderness measurements.
• Explores marination techniques and related calculations.
• Covers poultry processing coproducts and by-product utilisation.
• Examines animal welfare and organic processing standards.
• Discusses poultry product quality, safety and inspection systems.
• Explores wastewater management and practical processing requirements.