Poultry Products Processing: An Industry Guide

Poultry Products Processing: Industry Guide

Written by Shai Barbut, this guide provides a comprehensive overview of modern poultry meat processing, from raw muscle to finished products. It covers the key stages of further processing for chicken, turkey, duck, and other poultry, emphasizing production methods, product quality, and food safety. The book serves as a practical reference for professionals and students in poultry processing and food science.

Key Features:

• Explains the major stages of modern poultry meat processing
• Covers chicken, turkey, duck, ratite, and other poultry products
• Describes the conversion of poultry muscle into finished meat products
• Explores processing techniques used throughout the industry
• Highlights critical control points for product quality
• Emphasizes food safety during poultry production and processing
• Discusses factors affecting the quality of processed poultry meat
• Provides industry-focused information on processing operations
• Supports understanding of poultry product manufacturing practices
• Suitable for food scientists, processing professionals, researchers, and students