About this ebook
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.
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About the author
Dr Steven C. Ricke is Professor and Director of the Meat Science and Animal Biologics Discovery Program (MSABD) at the University of Wisconsin-Madison, USA. He was formerly the Donald ‘Buddy’ Wray Chair in Food Safety and Director of the Center for Food Safety in the Department of Food Science at the University of Arkansas, Fayetteville, Arkansas, USA. The recipient of numerous awards for his research on poultry meat safety, Professor Ricke is editor of two previous books for Burleigh Dodds Science Publishing: Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability (2017) and Improving gut health in poultry (2019).
Dr Sabrina Vandeplas is an Expert in Raw Materials and NIRS at Adisseo, France. Her research activities cover every species and deal with innovation projects in the frame of emerging raw materials. Dr Vandeplas has a PhD in Agricultural Science and Biological Engineering and has previously held positions at Gembloux Agro-Bio Tech and Puratos NV.
Dr. Arthur Hinton, Jr. is the current Research Leader of the Poultry Microbiological Safety and Processing Research Unit of the U. S. Poultry National Research Center of the Agricultural Research Service (ARS) in Athens, Georgia. He has authored over 284 scientific publications, including 90 refereed journal articles and 3 patents. Dr. Hinton has served on the editorial board of the Journal of Food Protection and is a member of the Review Board of the Journal of Applied Poultry Research as well as a member of several professional scientific organizations.
