By Isabel Guerrero-Legarreta Ph.D
A complete reference for the chicken industry—Volume 1 describes every little thing from husbandry as much as preservationWith an extraordinary point of assurance, the instruction manual of chook technology and know-how offers an updated and finished reference on chicken processing. quantity 1 describes husbandry, slaughter, renovation, and defense. It offers all of the info pros want to know starting with dwell chook via to the freezing of entire fowl and predetermined lower elements. all through, the insurance makes a speciality of one paramount aim: a suitable caliber and a secure product for customer buy and use. The textual content comprises security specifications and regulatory enforcement within the usa, european, and Asia.Volume 1: fundamental Processing is split into seven parts:Poultry: biology to pre-mortem status—includes such themes as class and biology, aggressive exclusion, transportation to the slaughterhouse, and moreSlaughtering and cutting—includes the slaughterhouse construction and required amenities, apparatus, and operations; carcass review and slicing; kosher and halal slaughter; and morePreservation: refrigeration and freezing—includes the biology and physicochemistry of chicken meat in rigor mortis less than ambient temperature, in addition to adjustments that take place in the course of freezing and thawing; engineering rules; apparatus and methods; caliber; refrigeration and freezing for varied amenities; and morePreservation: heating, drying, chemical substances, and irradiationComposition, chemistry, and sensory attributes—includes caliber features, microbiology, dietary elements, chemical composition, and texture of uncooked bird meatEggs—includes egg attributes, technological know-how, and technologySanitation and Safety—includes PSE, poultry-related foodborne ailments, OSHA necessities, HACCP and its program, and extra
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Extra info for Handbook of Poultry Science and Technology, Primary Processing (Volume 1)
2006). In this chapter, the development and applicability of the CE concept in poultry management, and factors affecting the efﬁcacy of the treatment are reviewed COMPETITIVE EXCLUSION (THE NURMI CONCEPT) 21 and discussed. In addition, the nature of the protective mechanism and differences observed between various CE preparations and other types of probiotics are considered. COMPETITIVE EXCLUSION (THE NURMI CONCEPT) The competitive exclusion of one type of bacterium by others was a term ﬁrst used by Greenberg (1969).
Coli (avian and human strains). , 2001), but treatment is less effective when cultured material is used. , 1988). Whatever the target pathogen, the ability of CE treatment to enhance bird growth and feed utilization, and reduce chick mortality, are of great importance in compensating for the cost of the treatment when such beneﬁts can be realized. The efﬁcacy of CE treatment may be adversely affected by antimicrobials, stress, disease, forced molting, feed withdrawal, infected breeders, and a contaminated hatchery environment.
Pastured production with organic and/or antibiotic-free systems. Birds are raised outdoors using movable enclosures located on grass and fed an organic diet (without hormones or nonorganic additives) and/or raised without antibiotics (drugs that are intended to prevent or treat animal illnesses). Purchaser must specify such system requirements. The most common slaughter systems include: 1. Traditional . Poultry products are slaughtered and processed in accordance with industry-standard processing practices.
Handbook of Poultry Science and Technology, Primary Processing (Volume 1) by Isabel Guerrero-Legarreta Ph.D