A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field.

Presented In A Masterly Style Is Clear And Practical Information On The Fascinating Subject Of Poultry Science- In This Encyclopaedia And Monumental Work. Equally Useful For The Fanciers, Breeders, And Concerned Students And Researchers, The Book Is A Store Of Knowledge Covering Each And Every Aspect Ranging From The Fundamentals Of This Science To The Planning And Management Of Poultry Houses; The Feeding Principles Composition, And Management; Incubation; Rearing And Care; Breeding; Exhibiting; Disease Management; And Exhaustive Description Of Various And Numerous Breeds. How Genetics Bears Upon The Work Of The Poultry Fancier And Breeder, Is Also Discussed In The Book. There Are Copious Illustrations And A Comprehensive Index. Contents Mendelism And Its Application In Poultry Breeding, Chapter 1: Poultry Houses And Runs, Chapter 2: The Science Of Feeding Poultry, Chapter 3: Practical Management And Feeding Of Fowls, Chapter 4: The Egg And Sitting Hen, Chapter 5: Artificial Incubation, Chapter 6: Rearing And Care Of Chickens, Chapter 7: Poultry For The Table, Chapter 8: Poultry Farming, Chapter 9: National And Commercial, Chapter 10: Exhibition Poultry And Utility, Chapter 11: Pedigree Or Line Breeding, Chapter 12: Practical Breeding And Rearing Of Prize Poultry, Chapter 13: Exhibiting, Chapter 14: Shows-Judging-Trimming-Technical Terms, Chapter 15: Cochins, Chapter 16: Brahmas, Chapter 17: Langshans, Chapter 18: Orpingtons, Chapter 19: Plymouth Rocks, Chapter 20: Wyandottes, Chapter 21: Malays, Aseel And Indian Game, Chapter 22: The Old English Game Fowl, Chapter 23: The Exhibition Game Fowl, Chapter 24: Dorkings And Sussex Fowls, Chapter 25: Spanish, Chapter 26: Monorcas, Chapter 27: Andalusians, Chapter 28: Leghorns And Anconas, Chapter 29: Hamburghs And Redcaps, Chapter 30: Polish, Chapter 31: French Breeds Of Poultry, Chapter 32: Other Continental Breeds, Chapter 33: Unclassed Breeds Of Poultry, Chapter 34: Bantam Breeding, Game Bantams, Chapter 35: The Variety Bantams, Chapter 36: Turkeys, Guinea Fowl And Pea Fowl, Chapter 37: Ducks And Ornamental Water Fowl, Chapter 38: Geese And Swans, Chapter 39: Poultry Diseases And Vices Vermin.

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

This book explains how changes in poultry and egg production and processing have paced the entire agricultural field. It presents a comprehensive overview of all phases of the industry with increased emphasis on the effects of science and technology on productivity.

In Indian context.