Achieving Sustainable Production of Poultry Meat Volume 1: Safety, Quality and Sustainability

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Book
504 Pages
December 2016
Burleigh Dodds Science Publishing
ID: 5674026

`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 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.

Audience: Academic researchers in poultry science; Government agencies responsible for food safety/quality and poultry farming; Poultry and egg processors

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 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 on 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 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;

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. 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;

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. 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, 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

Table of Contents

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