{"product_id":"poultry-products-processing-an-industry-guide","title":"Poultry Products Processing An Industry Guide","description":"\u003cp\u003eMaster 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 \u0026gt; Avian \u0026gt; Poultry Products Processing: An Industry Guide. Includes clinical case studies and practical applications. Instant digital download.\u003c\/p\u003e\n\n\u003ch3\u003eTable of Contents\u003c\/h3\u003e\n\u003cdiv class=\"gvc-locked-preview\"\u003e\n  \u003cdiv class=\"gvc-locked-icon\"\u003e🔒\u003c\/div\u003e\n  \u003ch3\u003eSample Preview\u003c\/h3\u003e\n  \u003cp\u003eThe full PDF is available after purchase. Instant download. Lifetime access. Read on any device.\u003c\/p\u003e\n  \u003cp class=\"gvc-locked-meta\"\u003eTrusted by 4,000+ veterinary professionals worldwide.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cul\u003e\n  \u003cli\u003eContents (p.6)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.20)\u003c\/li\u003e\n  \u003cli\u003e2 Overview of zoonotic hazards associated with pigs (p.21)\u003c\/li\u003e\n  \u003cli\u003e3 Classical zoonoses: leptospirosis, brucellosis and tuberculosis (p.23)\u003c\/li\u003e\n  \u003cli\u003e4 Emerging zoonoses: influenza A viruses and Streptococcus suis (p.29)\u003c\/li\u003e\n  \u003cli\u003e5 Emerging zoonoses: livestock-associated Staphylococcus aureus (p.33)\u003c\/li\u003e\n  \u003cli\u003e6 Emerging zoonoses: hepatitis E and novel paramyxoviruses (p.35)\u003c\/li\u003e\n  \u003cli\u003e7 Foodborne pathogens (p.38)\u003c\/li\u003e\n  \u003cli\u003e8 Summary (p.43)\u003c\/li\u003e\n  \u003cli\u003e9 Where to look for further information (p.43)\u003c\/li\u003e\n  \u003cli\u003e10 References (p.43)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.56)\u003c\/li\u003e\n  \u003cli\u003e2 The production system (p.57)\u003c\/li\u003e\n  \u003cli\u003e3 Surveillance and monitoring (p.58)\u003c\/li\u003e\n  \u003cli\u003e4 Feed (p.58)\u003c\/li\u003e\n  \u003cli\u003e5 The environment (p.60)\u003c\/li\u003e\n  \u003cli\u003e6 Replacement animals (p.60)\u003c\/li\u003e\n  \u003cli\u003e7 Finisher herds (p.61)\u003c\/li\u003e\n  \u003cli\u003e8 Vaccination as a reduction strategy (p.61)\u003c\/li\u003e\n  \u003cli\u003e9 The slaughterhouse (p.61)\u003c\/li\u003e\n  \u003cli\u003e10 Salmonella reduction in Danish pig and pork production: a case story (p.63)\u003c\/li\u003e\n  \u003cli\u003e11 Conclusion (p.65)\u003c\/li\u003e\n  \u003cli\u003e12 Where to look for further information (p.66)\u003c\/li\u003e\n  \u003cli\u003e13 References (p.66)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.68)\u003c\/li\u003e\n  \u003cli\u003e2 Historical background (p.69)\u003c\/li\u003e\n  \u003cli\u003e3 Unintended consequences of antibiotic use (p.69)\u003c\/li\u003e\n  \u003cli\u003e4 Changes in antibiotic use and availability (p.71)\u003c\/li\u003e\n  \u003cli\u003e5 Antibiotic alternatives (p.72)\u003c\/li\u003e\n  \u003cli\u003e6 Case study: phage therapy (p.76)\u003c\/li\u003e\n  \u003cli\u003e7 Future trends and conclusion (p.78)\u003c\/li\u003e\n  \u003cli\u003e8 Where to look for further information (p.78)\u003c\/li\u003e\n  \u003cli\u003e9 References (p.79)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.84)\u003c\/li\u003e\n  \u003cli\u003e2 Human food safety evaluation of new animal drugs (p.85)\u003c\/li\u003e\n  \u003cli\u003e3 Human food safety evaluation of carcinogens (p.90)\u003c\/li\u003e\n  \u003cli\u003e4 Violative residues exceeding established tolerances (p.91)\u003c\/li\u003e\n  \u003cli\u003e5 Future trends: judicious use of medically important antimicrobial drugs in food-producing animals (p.92)\u003c\/li\u003e\n  \u003cli\u003e6 Where to find further information (p.92)\u003c\/li\u003e\n  \u003cli\u003e7 References (p.93)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.98)\u003c\/li\u003e\n  \u003cli\u003e2 Issues\/challenges for control of pig meat quality (p.100)\u003c\/li\u003e\n  \u003cli\u003e3 Influencing factors for the challenges (p.106)\u003c\/li\u003e\n  \u003cli\u003e4 Recommendations for overcoming challenges (p.117)\u003c\/li\u003e\n  \u003cli\u003e5 Case study: pork quality in Australia (p.120)\u003c\/li\u003e\n  \u003cli\u003e6 Conclusion and future trends (p.125)\u003c\/li\u003e\n  \u003cli\u003e7 Where to look for further information (p.126)\u003c\/li\u003e\n  \u003cli\u003e8 References (p.126)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.136)\u003c\/li\u003e\n  \u003cli\u003e2 Essential aroma compounds and processing effects (p.137)\u003c\/li\u003e\n  \u003cli\u003e3 Bacon (p.141)\u003c\/li\u003e\n  \u003cli\u003e4 Sausage (p.149)\u003c\/li\u003e\n  \u003cli\u003e5 Ham (p.153)\u003c\/li\u003e\n  \u003cli\u003e6 Conclusion (p.158)\u003c\/li\u003e\n  \u003cli\u003e7 Where to look for further information (p.160)\u003c\/li\u003e\n  \u003cli\u003e8 References (p.160)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.168)\u003c\/li\u003e\n  \u003cli\u003e2 Physicochemical factors effecting the conversion of muscle to meat (p.169)\u003c\/li\u003e\n  \u003cli\u003e3 Ante-mortem factors affecting pork colour (p.173)\u003c\/li\u003e\n  \u003cli\u003e4 Post-mortem factors affecting pork colour (p.176)\u003c\/li\u003e\n  \u003cli\u003e5 Factors affecting pork texture (p.179)\u003c\/li\u003e\n  \u003cli\u003e6 Measurement of meat colour and texture (p.180)\u003c\/li\u003e\n  \u003cli\u003e7 Summary of recent research: assessment of pork colour and texture using imaging technology (p.184)\u003c\/li\u003e\n  \u003cli\u003e8 Conclusion (p.186)\u003c\/li\u003e\n  \u003cli\u003e9 Where to look for further information (p.186)\u003c\/li\u003e\n  \u003cli\u003e10 References (p.187)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.192)\u003c\/li\u003e\n  \u003cli\u003e2 Nutritional content of pork (p.193)\u003c\/li\u003e\n  \u003cli\u003e3 Pork consumption and dietary guidance in the US (p.196)\u003c\/li\u003e\n  \u003cli\u003e4 Studying the influence of nutrition on human health (p.199)\u003c\/li\u003e\n  \u003cli\u003e5 Effects of pork consumption on weight control and body composition (p.200)\u003c\/li\u003e\n  \u003cli\u003e6 Effects of pork consumption on cardiometabolic health (p.203)\u003c\/li\u003e\n  \u003cli\u003e7 Effects of pork consumption on other indices of human health (p.206)\u003c\/li\u003e\n  \u003cli\u003e8 Summary and conclusions (p.208)\u003c\/li\u003e\n  \u003cli\u003e9 Where to look for further information (p.209)\u003c\/li\u003e\n  \u003cli\u003e10 References (p.209)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.218)\u003c\/li\u003e\n  \u003cli\u003e2 Environmental emissions and impacts at farm level: GHG emissions (p.220)\u003c\/li\u003e\n  \u003cli\u003e3 Environmental emissions and impacts at farm level: emissions to water and air  (p.223)\u003c\/li\u003e\n  \u003cli\u003e4 Environmental emissions and impacts at farm level: pathogenic microbes, antibiotic resistance and pharmaceuticals (p.226)\u003c\/li\u003e\n  \u003cli\u003e5 Environmental emissions throughout the life cycle (p.228)\u003c\/li\u003e\n  \u003cli\u003e6 Case studies (p.228)\u003c\/li\u003e\n  \u003cli\u003e7 Summary and future trends (p.234)\u003c\/li\u003e\n  \u003cli\u003e8 Where to look for further information (p.235)\u003c\/li\u003e\n  \u003cli\u003e9 References (p.235)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.244)\u003c\/li\u003e\n  \u003cli\u003e2 Nutrition and ammonia emissions (p.245)\u003c\/li\u003e\n  \u003cli\u003e3 Nutrition and odour emissions (p.251)\u003c\/li\u003e\n  \u003cli\u003e4 Nutrition and greenhouse gas emissions (p.255)\u003c\/li\u003e\n  \u003cli\u003e5 Effectiveness of dietary solutions for reduction of gaseous emissions (p.257)\u003c\/li\u003e\n  \u003cli\u003e6 Conclusion (p.258)\u003c\/li\u003e\n  \u003cli\u003e7 Future trends (p.258)\u003c\/li\u003e\n  \u003cli\u003e8 Where to look for further information (p.259)\u003c\/li\u003e\n  \u003cli\u003e9 References (p.259)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.266)\u003c\/li\u003e\n  \u003cli\u003e2 Standards for organic pig production (p.267)\u003c\/li\u003e\n  \u003cli\u003e3 Current organic production (p.270)\u003c\/li\u003e\n  \u003cli\u003e4 Animal welfare in organic pig production (p.274)\u003c\/li\u003e\n  \u003cli\u003e5 Environmental impact of organic pig production (p.278)\u003c\/li\u003e\n  \u003cli\u003e6 Conclusion (p.282)\u003c\/li\u003e\n  \u003cli\u003e7 Future trends in research (p.283)\u003c\/li\u003e\n  \u003cli\u003e8 Where to look for further information (p.283)\u003c\/li\u003e\n  \u003cli\u003e9 References (p.284)\u003c\/li\u003e\n  \u003cli\u003eIndex (p.288)\u003c\/li\u003e\n  \u003cli\u003e\u003cem\u003e... and 16 more chapters\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\n\u003cdiv style=\"margin:20px 0;\"\u003e\n\u003ch3\u003ePreview This Book (First 20 Pages)\u003c\/h3\u003e\n\n\u003cp style=\"font-size:12px;color:#666;margin-top:4px;\"\u003eScroll through the preview above to see the first 20 pages of this book.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e🔗 Download Link:\u003c\/strong\u003e \u003c\/p\u003e","brand":"Global Vet \u0026 Co","offers":[{"title":"Default Title","offer_id":51226929692987,"sku":null,"price":210.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/3062\/5083\/files\/poultry-products-processing-an-industry-guide_HD.png?v=1780500332","url":"https:\/\/globalvetco.com\/products\/poultry-products-processing-an-industry-guide","provider":"Global Vet \u0026 Co Ltd","version":"1.0","type":"link"}