Progressive poultry processing practices call for a streamlined approach to the flow of information among machines, people and integrated technology.
The industry is light-years ahead of its poultry plucking days of the 1900s, especially concerning processing equipment-design improvements.
Even so, the livestock poultry industry has been grappling with an operating backlash triggered by high feed and fuel prices — feed being the single most important input cost of poultry production. Due to such operating challenges, the poultry industry finds itself fine-tuning practices concerning business management and production strategies. Experts suggest greater use of genetics and economic modeling as strategies that can offset escalating production costs. Technology is a key driver behind efficiency and growth in the food-production realm.
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When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.
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