Poultry Meat Processing and Quality

Poultry Meat Quality & Processing: Production, Safety and Preservation

This comprehensive reference examines the key factors influencing poultry meat quality and safety throughout production and processing. It covers breeding, animal husbandry, slaughtering, processing technologies, packaging, refrigeration, microbial hazards, chemical residues and quality management, with a focus on maintaining product safety and extending shelf life.

Key Features

• Explores the principles of poultry meat quality and processing.
• Examines consumer expectations and quality requirements.
• Discusses the influence of breeding on meat quality.
• Covers poultry husbandry and production practices.
• Examines stunning methods and poultry slaughter techniques.
• Explores primary processing operations.
• Covers secondary processing and product preparation.
• Discusses packaging technologies for poultry meat.
• Examines refrigeration and temperature management.
• Explores preservation techniques for maintaining product quality.
• Identifies microbial hazards associated with poultry products.
• Discusses chemical residues and food safety concerns.
• Examines spoilage mechanisms and shelf-life management.
• Covers methods for measuring and evaluating meat quality.
• Explores quality management strategies for improving safety and maintaining poultry product standards.