Achieving sustainable production of poultry meat Volume 1

Part 1 Poultry meat safety 1.Zoonoses affecting poultry: the case of Campylobacter: Tom J. Humphrey and Lisa K Williams, Swansea University, UK 2.Zoonoses affecting poultry: the case of Salmonella: Sabrina Vandeplas, Adisseo, France 3.Safety management on the poultry farm: Jungsoo Joo, Aishwarya Pradeep Rao and Debabrata Biswas University of Maryland, USA 4.The problem of antibiotic resistance on poultry farms: Gireesh Rajashekara, Ohio State University, USA 5.Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: Prebiotics and related compounds: Steven C. Ricke, University of Arkansas, USA, A.V.S. Perumalla, Kerry, USA and Navam. S. Hettiarachchy, University of Arkansas, USA 6.Safety management and pathogen monitoring in poultry slaughterhouse operations: Manpreet Singh and Estefan­a Novoa Rama, Purdue University, USA 7.Inspection techniques for poultry slaughterhouse operations: the case of the European Union: Janne Lund©n, University of Helsinki, Finland 8.Ensuring safety in chilling and freezing of poultry meat: Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Aut³noma de Chihuahua, Mexico 9.Case studies on food safety control of fresh poultry meat: effective control of Salmonella: Ivar V¥gsholm, Swedish University of Agricultural Sciences, Sweden 10.Food safety control on poultry farms: effective control of Campylobacter: Xiang Liu, University of Tennessee, USA, Irene Hanning, Lincoln International Academy, Nicaragua, Sandra Diaz-Sanchez, SaBio IREC, Spain and Jun Lin, University of Tennessee, USA

Part 2 Poultry meat quality 11.Poultry meat quality: an overview: Michael A. Grashorn, University of Hohenheim, Germany 12.Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA 13.Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka, and Cheorun Jo, Seoul National University, Republic of Korea 14.Enhancing the colour of poultry meat: understanding, measuring and maintaining product quality: KiChang Nam, Sunchon National University, Republic of Korea, Eun Joo Lee, University of Wisconsin-Stout, USA and Dong Uk Ahn, Iowa State University, USA 15.Enhancing texture and tenderness in poultry meat: Ik Soon Kang - Michigan State University/California Polytechnic, USA and Yuan H. Brad Kim, Purdue University, USA 16.Preventing spoilage of poultry meat: Arthur Hinton Jr., U. S. National Poultry Center, ARS-USDA, USA

Part 3 Sustainability 17.Life cycle assessment (LCA) of intensive poultry production systems: Ilkka Leinonen, Newcastle University, UK 18.Minimizing the environmental impact of poultry production through improved feed formulation: Hector E. Leyva-Jimenez and Christopher A. Bailey, Texas A&M University, USA 19.Energy and water use in poultry processing: D. Luj¡n-Rhenals, University of Arkansas Fayetteville, USA and Universidad de C³rdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and Steven C. Ricke, University of Arkansas Fayetteville, USA 20.Waste management and emissions in poultry processing: D. Luj¡n-Rhenals, University of Arkansas Fayetteville, USA and Universidad de C³rdoba, Colombia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, University of Arkansas Fayetteville, USA and Ghent University, Belgium and Steven C. Ricke, University of Arkansas Fayetteville, USA 21.Organic systems for raising poultry: R. Michael Hulet, Penn State University, USA 22.Helping smallholders to improve poultry production: Robert Pym, University of Queensland, Australia; and Robyn Alders, University of Sydney, Australia