Poultry Products Processing An Industry Guide

Master Poultry Products Processing An Industry Guide with this comprehensive guide. Essential reading for veterinary students, practitioners, and technicians seeking to deepen their expertise in Animals Books > Avian > Poultry Products Processing: An Industry Guide. Includes clinical case studies and practical applications. Instant digital download.

Table of Contents

• Contents (p.6)
• 1 Introduction (p.20)
• 2 Overview of zoonotic hazards associated with pigs (p.21)
• 3 Classical zoonoses: leptospirosis, brucellosis and tuberculosis (p.23)
• 4 Emerging zoonoses: influenza A viruses and Streptococcus suis (p.29)
• 5 Emerging zoonoses: livestock-associated Staphylococcus aureus (p.33)
• 6 Emerging zoonoses: hepatitis E and novel paramyxoviruses (p.35)
• 7 Foodborne pathogens (p.38)
• 8 Summary (p.43)
• 9 Where to look for further information (p.43)
• 10 References (p.43)
• 1 Introduction (p.56)
• 2 The production system (p.57)
• 3 Surveillance and monitoring (p.58)
• 4 Feed (p.58)
• 5 The environment (p.60)
• 6 Replacement animals (p.60)
• 7 Finisher herds (p.61)
• 8 Vaccination as a reduction strategy (p.61)
• 9 The slaughterhouse (p.61)
• 10 Salmonella reduction in Danish pig and pork production: a case story (p.63)
• 11 Conclusion (p.65)
• 12 Where to look for further information (p.66)
• 13 References (p.66)
• 1 Introduction (p.68)
• 2 Historical background (p.69)
• 3 Unintended consequences of antibiotic use (p.69)
• 4 Changes in antibiotic use and availability (p.71)
• 5 Antibiotic alternatives (p.72)
• 6 Case study: phage therapy (p.76)
• 7 Future trends and conclusion (p.78)
• 8 Where to look for further information (p.78)
• 9 References (p.79)
• 1 Introduction (p.84)
• 2 Human food safety evaluation of new animal drugs (p.85)
• 3 Human food safety evaluation of carcinogens (p.90)
• 4 Violative residues exceeding established tolerances (p.91)
• 5 Future trends: judicious use of medically important antimicrobial drugs in food-producing animals (p.92)
• 6 Where to find further information (p.92)
• 7 References (p.93)
• 1 Introduction (p.98)
• 2 Issues/challenges for control of pig meat quality (p.100)
• 3 Influencing factors for the challenges (p.106)
• 4 Recommendations for overcoming challenges (p.117)
• 5 Case study: pork quality in Australia (p.120)
• 6 Conclusion and future trends (p.125)
• 7 Where to look for further information (p.126)
• 8 References (p.126)
• 1 Introduction (p.136)
• 2 Essential aroma compounds and processing effects (p.137)
• 3 Bacon (p.141)
• 4 Sausage (p.149)
• 5 Ham (p.153)
• 6 Conclusion (p.158)
• 7 Where to look for further information (p.160)
• 8 References (p.160)
• 1 Introduction (p.168)
• 2 Physicochemical factors effecting the conversion of muscle to meat (p.169)
• 3 Ante-mortem factors affecting pork colour (p.173)
• 4 Post-mortem factors affecting pork colour (p.176)
• 5 Factors affecting pork texture (p.179)
• 6 Measurement of meat colour and texture (p.180)
• 7 Summary of recent research: assessment of pork colour and texture using imaging technology (p.184)
• 8 Conclusion (p.186)
• 9 Where to look for further information (p.186)
• 10 References (p.187)
• 1 Introduction (p.192)
• 2 Nutritional content of pork (p.193)
• 3 Pork consumption and dietary guidance in the US (p.196)
• 4 Studying the influence of nutrition on human health (p.199)
• 5 Effects of pork consumption on weight control and body composition (p.200)
• 6 Effects of pork consumption on cardiometabolic health (p.203)
• 7 Effects of pork consumption on other indices of human health (p.206)
• 8 Summary and conclusions (p.208)
• 9 Where to look for further information (p.209)
• 10 References (p.209)
• 1 Introduction (p.218)
• 2 Environmental emissions and impacts at farm level: GHG emissions (p.220)
• 3 Environmental emissions and impacts at farm level: emissions to water and air (p.223)
• 4 Environmental emissions and impacts at farm level: pathogenic microbes, antibiotic resistance and pharmaceuticals (p.226)
• 5 Environmental emissions throughout the life cycle (p.228)
• 6 Case studies (p.228)
• 7 Summary and future trends (p.234)
• 8 Where to look for further information (p.235)
• 9 References (p.235)
• 1 Introduction (p.244)
• 2 Nutrition and ammonia emissions (p.245)
• 3 Nutrition and odour emissions (p.251)
• 4 Nutrition and greenhouse gas emissions (p.255)
• 5 Effectiveness of dietary solutions for reduction of gaseous emissions (p.257)
• 6 Conclusion (p.258)
• 7 Future trends (p.258)
• 8 Where to look for further information (p.259)
• 9 References (p.259)
• 1 Introduction (p.266)
• 2 Standards for organic pig production (p.267)
• 3 Current organic production (p.270)
• 4 Animal welfare in organic pig production (p.274)
• 5 Environmental impact of organic pig production (p.278)
• 6 Conclusion (p.282)
• 7 Future trends in research (p.283)
• 8 Where to look for further information (p.283)
• 9 References (p.284)
• Index (p.288)
• ... and 16 more chapters

🔗 Download Link:

Frequently bought together

Poultry Products Processing An Industry Guide

HK$210.00

HK$210.00

Claim Offer