Poultry Meat Processing

Discover the comprehensive guide to Poultry Meat Processing, authored by experts and published by Taylor & Francis Inc in 2010. This second edition spans 454 pages and delves into essential topics such as poultry meat nutrition, sanitation practices, and equipment design. It also addresses critical issues like biofilm formation, meat quality defects, by-products, and animal welfare.

In addition, this invaluable resource covers risk assessment in both raw and cooked products, as well as instrumental methods for quality evaluation and the latest in packaging technology. Whether you are a professional in the poultry industry or a student of food science, this book provides the knowledge and insights necessary to enhance your understanding of poultry meat processing. Enhance your expertise and ensure quality with this essential title.