Poultry Meat Processing and Quality

by G.C. Mead (Editor)

This important collection provides an authoritative review of the key issues in poultry processing. Part 1 discusses good practice during production, from breeding and husbandry to slaughter, secondary processing, packaging and storage. Part 2 analyses safety issues such as the control of microbial and chemical hazards, as well as how to maintain quality through the supply chain.

380 pages, ebook

First published January 1, 2004