Meat Processing, Cooling and Preservation Methods in Poultry

Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting, grinding or mixing. Poultry are domesticated birds kept by humans for the eggs they produce, their meat, their feathers, or sometimes as pets. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes and the family Anatidae, in order Anseriformes, commonly known as “waterfowl” and including domestic ducks and domestic geese. Poultry also includes other birds that are killed for their meat, such as the young of pigeons but does not include similar wild birds hunted for sport or food and known as game. This is a dependable book not only for the students of all Veterinary Colleges, but also it serves as a helpful guide to the teaching faculty who are engaged in teaching in the area of Livestock Products Technology/Animal Products Technology/Meat Science and Technology/Food Science and Technology.