Achieving sustainable production of poultry meat Volume 1 : Safety, quality and sustainability.

Format:

Book

Author/Creator:

Ricke, Stephen, editor.

Series:

Burleigh Dodds Series in Agricultural Science ; Number 13

Language:

English

Subjects (All):

Poultry.

Poultry products.

Physical Description:

1 online resource (592 pages).

Edition:

First edition.

Place of Publication:

Boca Raton, FL : CRC Press, 2017.

Summary:

"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. 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."--Provided by publisher.

Contents:

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 SAS, France

3 Safety management on the poultry farm / Jungsoo Joo, University of Maryland, USA; Aishwarya Pradeep Rao, University of Maryland and University of Arizona, USA; and Debabrata Biswas, University of Maryland, USA

4 The emergence of antibiotic resistance in poultry farms / Issmat I. Kassem, Yosra A. Helmy, Isaac P. Kashoma and Gireesh Rajashekara, The Ohio State University, USA

5 Alternatives to antibiotics in preventing zoonoses and other pathogens in poultry: prebiotics and related compounds / S. 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: the case of the United States / Manpreet Singh and Estefanía Novoa Rama, Purdue University, USA

7 Inspection techniques for poultry slaughterhouse operations: the case of the European Union / Janne Lundén, University of Helsinki, Finland

8 Ensuring safety in chilling and freezing of poultry meat / Alma Delia Alarcon-Rojo and Ana Luisa Renteria-Monterrubio, Universidad Autónoma de Chihuahua, Mexico

9 Case studies in food safety control in the production of fresh poultry meat: effective control of Salmonella in Sweden / Ivar Vågsholm, 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

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 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 / Iksoon Kang, California Polytechnic State University, USA; and Yuan H. Brad Kim, Purdue University, USA

16 Preventing spoilage of poultry meat / Arthur Hinton Jr., U. S. National Poultry Center - USDA-ARS, USA

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. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia; R. Morawicki, University of Arkansas Fayetteville, USA; E. J. Van Loo, Ghent University, Belgium; and S. C. Ricke, University of Arkansas Fayetteville, USA

20 Waste management and emissions in poultry processing / D. Luján-Rhenals, University of Arkansas Fayetteville, USA and Universidad de Córdoba, Colombia; 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

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.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

1-78676-066-5

1-351-11412-3

1-78676-034-7

1-78676-064-9

9781351114127

OCLC:

1014006437