Poultry Meat Processing and Quality
By G.C. Mead
Edition: 1st., 2004
The subject-matter of the book is broader than the title suggests. It recognisesthe key consumer requirements and both perceived and real health-hazardsassociated with poultry-meat products. Also included is the influence ofproduction factors on product quality, especially the role of breeding andhusbandry conditions, and subsequent effects of various processing, packagingand cold-storage systems on product quality, safety and shelf-life. In this way,the book deals with relevant parts of the entire supply chain and reviews themethods available for measuring quality attributes and functional properties of
the meat for product manufacture.