Volume 1 - Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (Burleigh Dodds Series in Agricultural Science, 13)

Achieving Sustainable Poultry Production: Safety, Quality, and Sustainability

This book provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems. As world poultry production faces the challenge of meeting growing global demand, this book draws on an international range of expertise to review research on safety, quality, and sustainability issues in poultry production.

Key Features

• Risk Management: Part 1 of the book discusses risks from pathogens, detection, and safety management on farms and in slaughterhouse operations, addressing the increased risk of rapid disease transmission in intensive systems.
• Product Quality: Part 2 looks at ways of enhancing the flavor, color, texture, and nutritional quality of poultry meat to meet high consumer expectations.
• Sustainability Issues: The book addresses key modern concerns, reviewing the environmental impact of poultry production and animal welfare issues.
• Comprehensive Resource: This is the first of three volumes, making it a standard reference for poultry and food scientists in universities, government, and research centers.
• Broad Audience: It is an essential resource for companies involved in poultry production and addresses issues of animal welfare and the complexity of supply chains.