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Achieving sustainable production of poultry meat : Safety, quality and sustainability (Vol 1)
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To meet growing demand, the FAO has estimated that worldpoultry production needs to grow by 2-3% per year to 2030. Much of the increasein output already achieved has been as a result of improvements in commercialbreeds combined with rearing in more intensive production systems. However, moreintensive systems and complex supply chains have increased the risk of rapidtransmission of animal diseases and zoonoses. Consumer expectations of sensoryand nutritional quality have never been higher. At the same time consumers aremore concerned about the environmental impact of poultry production as well asanimal welfare.
Drawing on an international range of expertise, this bookreviews research on safety, quality and sustainability issues in poultryproduction. Part 1 discusses risks from pathogens, detection and safetymanagement on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing theflavour, colour, texture and nutritional quality of poultry meat. Finally, thebook reviews the environmental impact of poultry production and ways it can beminimised.
Achieving sustainableproduction of poultry meat Volume 1: Safety, quality and sustainability willbe a standard reference for poultry and food scientists in universities,government and other research centres and companies involved in poultry production.It is accompanied by two further volumes which review poultry breeding,nutrition, health and welfare.