To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.
Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production and ways it can be minimised.
Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.
"Needless to say, such a book is timely as it provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems." - Poultry Production
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.Emerging zoonotic diseases affecting poultry: Carol Cordona, University of Minnesota, USA 4.Sampling and detection of pathogens on the poultry farm: Byron Brehm-Stecker, Iowa State University, USA 5.Safety management on the poultry farm: Jungsoo Joo, Aishwarya Pradeep Rao and Debabrata Biswas University of Maryland, USA 6.The problem of antibiotic resistance on poultry farms: Gireesh Rajashekara, Ohio State University, USA 7.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 8.Safety management and pathogen monitoring in poultry slaughterhouse operations: Manpreet Singh and Estefania Novoa Rama, Purdue University, USA 9.Inspection regimes for poultry slaughterhouse operations: Janne Lunden, University of Helsinki, Finland 10.Ensuring safety in chilling and freezing of poultry meat: Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autonoma de Chihuahua, Mexico 11.Case studies on food safety control of fresh poultry meat: effective control of Salmonella: Ivar Vagsholm, Swedish University of Agricultural Sciences, Sweden 12.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 13.Poultry meat quality: an overview: Michael A. Grashorn, University of Hohenheim, Germany 14.Enhancing the nutritional quality of poultry meat: Michael S. Lilburn, Ohio State University, USA 15.Enhancing the flavour of poultry meat: Dinesh D. Jayasena, Uva Wellassa University, Sri Lanka, and Cheorun Jo, Seoul National University, Republic of Korea 16.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 17.Enhancing texture and tenderness in poultry meat: Ik Soon Kang - Michigan State University/California Polytechnic, USA and Yuan H. Brad Kim, Purdue University, USA 18.Preventing spoilage of poultry meat: Arthur Hinton Jr., U. S. National Poultry Center, ARS-USDA, USA Part 3 Sustainability 19.Life cycle assessment (LCA) of intensive poultry production systems: Ilkka Leinonen, Newcastle University, UK 20.Minimizing the environmental impact of poultry production through improved feed formulation: Hector E. Leyva-Jimenez and Christopher A. Bailey, Texas A&M University, USA 21.Energy and water use in poultry processing: D. Lujan-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Cordoba, Columbia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA 22.Waste management and emissions in poultry processing: D. Lujan-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Cordoba, Columbia, R. Morawicki, University of Arkansas Fayetteville, USA, E. J. Van Loo, University of Arkansas Fayetteville, USA and Ghent University, Belgium and S. C. Ricke, University of Arkansas Fayetteville, USA 23.Organic systems for raising poultry: R. Michael Hulet, Penn State University, USA 24.Helping smallholders to improve poultry production: Robert Pym, University of Queensland, Australia; and Robyn Alders, University of Sydney, Australia
Series: Burleigh Dodds Series in Agricultural Science : Book 1
Number Of Pages: 502
Published: 31st December 2016
Publisher: Burleigh Dodds Science Publishing Limited
Country of Publication: GB
Dimensions (cm): 22.9 x 15.2
Weight (kg): 0.84