Description

The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features three new chapters - Nutritive Value of Poultry Meat, Co-products and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology.

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