Overview

Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the what, how, and why of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years.Providing an instructional review of the scientific literature, each chapter is written by an acknowledged expert. They cover the safety of poultry products, developments in live bird production, processing plant operations, product characteristics and inspection systemsThis exhaustive volume explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing. It instructs students in the steps and conditions used for processing poultry and explains why they are necessary. Using the information in Poultry Meat Processing, students will be able to evaluate a problem situation and develop possible solutions.

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9780849301209

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Reviews

<strong>Praise for the First Edition</strong></p> It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry. Daniel L. Fletcher, Professor, University of Georgia, in <strong><em>Poultry Science</strong> This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use as a reference and textbook. Those that contributed to this publication are authorities whose information is authentic and highly regarded. <strong><em>Journal of Muscle Foods</em> </strong></p>

It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry. Daniel L. Fletcher, Professor, University of Georgia in Poultry Science This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for useas a reference and textbook. Those that contributed to this publication are authorities whose information is authentic and highly regarded. -Journal of Muscle Foods 12 (2001)

Praise for the First Edition It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry. Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use as a reference and textbook. Those that contributed to this publication are authorities whose information is authentic and highly regarded. Journal of Muscle Foods

Author Information

Casey M. Owens, University of Arkansas, Fayetteville, USA Christine Alvarado, Texas Tech University, Lubbock, USA Alan R. Sams, Clemson University, South Carolina, USA

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