Achieving Sustainable Production of Poultry Meat Volume 1: Safety, Quality and Sustainability

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Prof. Steven C. Ricke Lisa K. Williams

Achieving Sustainable Production of Poultry Meat Volume 1

Safety, Quality and Sustainability

Prof. Steven C. Ricke, Lisa K. Williams, Prof. Tom J. Humphrey , Dr Sabrina Vandeplas

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English

Burleigh Dodds Science Publishing Limited
31 December 2016

Food manufacturing & related industries; Sustainable agriculture; Organic farming; Poultry farming

Series: Burleigh Dodds Series in Agricultural Science

""Needless to say, such a book is timely as it provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems."" - Poultry Production

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare.

Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations.

Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production.

Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Contributions by: Lisa K. Williams, Prof. Tom J. Humphrey, Dr Sabrina Vandeplas, Aishwarya Pradeep Rao
Edited by: Prof. Steven C. Ricke
Imprint: Burleigh Dodds Science Publishing Limited
Country of Publication: United Kingdom
Volume: 13
Dimensions: Height: 229mm, Width: 152mm, Spine: 27mm
Weight: 770g
ISBN: 9781786760647
ISBN 10: 1786760649
Series: Burleigh Dodds Series in Agricultural Science
Pages: 502
Publication Date: 31 December 2016
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Dr. Steven C. Ricke is the Director of the Center for Food Safety at the University of Arkansas (UA) and is a faculty member of the Dept. of Food Science and Cellular and Molecular Graduate program. He received the Poultry Sci. Assoc. (PSA) Research Award in 1999, American Egg Board award in 2006 and the PSA Evonik Award for Achievement in Poultry Science in 2019. He was honored as a Texas Agricultural Experiment Station Faculty Fellow in 2002 and the Division of Agriculture - UA John White Outstanding Research Award in 2012. He served as co-founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015, a PSA Fellow in 2017, an International for Food Protection Fellow and University of Wisconsin College of Agriculture and Life Sciences Distinguished Alumni in 2019. He was selected as an American Society for Microbiology Distinguished Lecturer and served from 2015 to 2017. Dr Sabrina Vandeplas is an Expert in Raw Materials and NIRS at Adisseo, France. Her research activities cover every species and deal with innovation projects in the frame of emerging raw materials. Dr Vandeplas has a PhD in Agricultural Science and Biological Engineering and has previously held positions at Gembloux Agro-Bio Tech and Puratos NV. Dr. Steven C. Ricke is the Director of the Center for Food Safety at the University of Arkansas (UA) and is a faculty member of the Dept. of Food Science and Cellular and Molecular Graduate program. He received the Poultry Sci. Assoc. (PSA) Research Award in 1999, American Egg Board award in 2006 and the PSA Evonik Award for Achievement in Poultry Science in 2019. He was honored as a Texas Agricultural Experiment Station Faculty Fellow in 2002 and the Division of Agriculture - UA John White Outstanding Research Award in 2012. He served as co-founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015, a PSA Fellow in 2017, an International for Food Protection Fellow and University of Wisconsin College of Agriculture and Life Sciences Distinguished Alumni in 2019. He was selected as an American Society for Microbiology Distinguished Lecturer and served from 2015 to 2017. Dr. Arthur Hinton, Jr. is the current Research Leader of the Poultry Microbiological Safety and Processing Research Unit of the U. S. Poultry National Research Center of the Agricultural Research Service (ARS) in Athens, Georgia. He has authored over 284 scientific publications, including 90 refereed journal articles and 3 patents. Dr. Hinton has served on the editorial board of the Journal of Food Protection and is a member of the Review Board of the Journal of Applied Poultry Research as well as a member of several professional scientific organizations. Dr. Steven C. Ricke is the Director of the Center for Food Safety at the University of Arkansas (UA) and is a faculty member of the Dept. of Food Science and Cellular and Molecular Graduate program. He received the Poultry Sci. Assoc. (PSA) Research Award in 1999, American Egg Board award in 2006 and the PSA Evonik Award for Achievement in Poultry Science in 2019. He was honored as a Texas Agricultural Experiment Station Faculty Fellow in 2002 and the Division of Agriculture - UA John White Outstanding Research Award in 2012. He served as co-founder and former President of the Arkansas Association of Food Protection (AAFP). He was named an AAFP Fellow in 2015, a PSA Fellow in 2017, an International for Food Protection Fellow and University of Wisconsin College of Agriculture and Life Sciences Distinguished Alumni in 2019. He was selected as an American Society for Microbiology Distinguished Lecturer and served from 2015 to 2017.

Reviews for Achieving Sustainable Production of Poultry Meat Volume 1: Safety, Quality and Sustainability

Needless to say, such a book is timely as it provides a valuable account of modern food safety management in poultry processing, coupled with the key elements of sustainable production systems. - Poultry Production