Broiler Meat Signals contains practical information about broilers and all further steps in processing. With practical tools and modern insights to guarantee an efficient produced, safe, healthy and tasty product.
This Book, Broiler Meat Signals, contains practical information about broilers and all further steps in processing. With practical tools and modern insights to guarantee an efficiently produced, safe, healthy and tasty product.
On a global scale, poultry will soon be one of the most important protein source in the human diet. The quality of this meat is essential. The modern consumer is critical and has high standards of expectation. It is a challenge to meet up to these expectations.
Quality day old chicks are the start of quality poultry meat. This is further secured in the process by excellent broiler management. A lot of quality issues in the slaughter house can be traced back to problems in broiler management. Broiler Meat Signals therefore starts with the live animals, following the broiler all the way to becoming a consumer product.
The first step in the actual processing of poultry meat is harvesting the birds. The farmer has produced a perfect broiler, it would be a pity if the harvesting would cause bruises and broken legs! The veterinary inspection is an essential part to guarantee food safety. Food safety plays an important role during the whole process. Did you know the metal detector picks up all kinds of strange objects ingested by the live birds: from screwdriver bits to nails and coins! Objects that you wish never ever to find a consumer product. Many checks and balances prevent that abnormalities end up on the consumers’ plate.
In the processing the carcass has to be cooled and stay cool after killing the broilers. The many steps – such as stunning, bleeding, scalding, de-feathering, evisceration, portioning, etc. – result in all kind quality products that leave the plant for direct consumption or further processing. The quality is assessed in each and every step.
‘To meet modern consumers standards in broiler meat, all partners in the chain should focus on quality, from the fertilized egg through broiler production and processing to consumption!’
Wim Tondeur is a poultry veterinary consultant and trainer. He studied at the Veterinary Faculty at the University of Utrecht and started as a veterinary practitioner for five years in a large animal practice (1978-1983).
He has been a senior trainer and veterinarian at Barneveld College in the Netherlands (1983-1998), a training coordinator for meat inspectors and official veterinarians (1993-1998) and chief technical advisor at the joint Dutch-Vietnamese training and research center near HCMC (1998-2003).
Currently he is an independent trainer, consultant and advisor(2003 – present).
In the past 8 years he visited more than 100 poultry abattoirs within Europe, Middle East, South Africa and Asia. He developed a model on carcass lesions scoring for research and benchmarking purposes.
Piet C. M. Simons, former researcher at the Spelderholt Poultry Research Centre, received his PhD from Wageningen University in 1971, and was secretary/treasurer of the Dutch branch of the World’s Poultry Science Association from 1977 to 1991 and president up to 2002. He is an honorary past president of the World’s Poultry Science Association worldwide, and was also secretary general for twelve years. In 2006 he received the McDougall Medal for his exemplary services to WPSA. In 2008 he was honoured to be selected for the International Poultry Hall of Fame (IPHF). Piet is currently president of the Foundation for Promoting Poultry Science and ambassador of Dutch Poultry Centre in the Netherlands.
This book weighs: 1200g
|USA and Canada||£16.00|
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