Advances in Poultry Processing and Food Safety

Contents: 1. Present status of Indian poultry and egg industry. 2. Nutritive value and health benefits of poultry meat. 3. Production of health promoting poultry products. 4. Application of biotechnology in poultry production. 5. Designer egg production. 6. Advances in poultry processing. 7. Advances in poultry products processing. 8. Quality of poultry meat and meat products in refrigeration storage. 9. Quality of poultry meat and meat products in freezing. 10. Natural preservatives for poultry meat and meat products. 11. Advances in packaging of poultry and egg products. 12. Development of functional poultry products. 13. Biotechnology in poultry meat processing. 14. Advances in quality assurances of poultry products. 15. Advances in microbial safety of poultry products. 16. Application of HACCP in poultry and egg processing. 17. Good Manufacturing Practices (GMP) for poultry and egg processing. 18. Sanitary and phyto-sanitary measures in poultry and egg processing. 19. Drug residues monitoring in poultry meat. 20. International regulations and standards for poultry processing. 21. Advances in utilization of poultry processing byproducts. 22. Management of poultry industry waste.

Presently in India, poultry and poultry products have become most important food in the diet. Information on the advances in science and technology of poultry products processing is essential to the academia, government and industry personnel. This book provides an extensive description of poultry processing, the latest advances in technologies, manufacturing processes, and control of safety and quality during processing.