The concept of a breed-specific meat program is well-established in the beef world (Angus being the most prolific example), and the Berkshire breed of pork is gaining similar traction in that sector. Chickens, though, are represented by the broiler and not much else.
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. View
Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. View