Broiler Meat Signals
A practical guide to improving poultry meat quality
Authors: Wim Tondeur, Piet Simons
Pages: 192
| Paperback book | € 55,90 | |
| Online book | € 43,90 |
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Book: Broiler Meat Signals
Quality meat starts with a broiler of excellent quality. Throughout the process, the focus should be on quality at every step, all the way to the consumer’s plate.
Globally, poultry meat is the most important source of animal protein in the human diet. The quality of poultry meat and the process should meet international standards. These standards must be met from the chicken farm to the final product. Broiler Meat Signals highlights the key quality aspects of the whole process.
The actual processing of broiler meat starts with the loading of the live, healthy birds. This must be done with great care to avoid bruising and broken legs. At the processing plant, the animals are stunned and killed in an animal-friendly manner before further processing. Evisceration, inspection, cooling and cutting are the next steps.
The different parts of the carcass have their own value, with the breast meat being the most important. But nothing is wasted and you should not underestimate the value of the other parts to the end result. The paws seem to be a waste product in Europe, but are a delicacy in China.
Hygiene and clear protocols guarantee a safe product and therefore receive due attention in Broiler Meat Signals. Did you know that in most slaughterhouses all personal protection materials, such as earplugs, hairnets, pens, can be detected with a metal detector to ensure they do not end up on the consumer’s plate?
Broiler Meat Signals contains important practical information about every step of poultry meat processing. With over 750 pictures, it is a useful resource for slaughterhouse staff, catching teams, broiler breeders, agriculture students and anyone interested in the poultry industry. A book with practical tools and modern insights to ensure an efficiently produced, safe, healthy and tasty product.
Book: Broiler Meat Signals – Technical Information
ISBN: 9789087403300
Format: Hardcover or oOnline
Dimensions: 20,5 x 26,5
Pages: 192
Broiler Meat Signals: a practical guide to improving poultry meat quality
To meet modern consumer standards for chicken meat, all partners in the chain should focus on quality, from fertilised egg to chicken production, processing and consumption!’
Worldwide, poultry will soon be one of the most important sources of protein for human nutrition. The quality of this meat is crucial. The modern consumer is critical and has high expectations. It is a challenge to meet these expectations.
High quality day-old chicks are the beginning of high quality poultry meat. This is ensured further down the line by excellent broiler management. Many quality problems in the slaughterhouse can be traced back to problems in broiler management. Broiler Meat Signals therefore starts with the live animals and follows the broiler’s journey all the way to the consumer product.
The first step in the actual processing of poultry meat is harvesting the animals. The farmer has bred a perfect broiler, it would be a shame if the harvest resulted in bruises and broken legs! Veterinary inspection is an essential part of ensuring food safety. Food safety plays an important role throughout the entire process. Did you know that the metal detector detects all kinds of strange objects swallowed by the live birds: from screwdriver bits to nails to coins! Items you wish you never found in a consumer product. Many controls prevent anomalies from ending up on the consumer’s plate.
During processing, the carcass must be refrigerated and remain cool after the broilers are killed. The many steps – such as stunning, bleeding, scalding, feathering, evisceration, portioning, etc. – result in quality products of all kinds that leave the factory for direct consumption or further processing. Quality is assessed at every single step.
Broiler Meat Signals contains practical information about broilers and all further processing steps. With practical tools and modern knowledge to ensure an efficiently produced, safe, healthy and tasty product.
The authors of the book: Broiler Meat Signals
Piet Simons
Piet Simons, former researcher at the Spelderholt Poultry Research Centre, received his PhD from Wageningen University in 1971. For twelve years he was Secretary General of the World’s Poultry Science Association. In 2006, he received the McDougall Medal for his exemplary service to the WPSA. In 2008, he was honoured to be inducted into the International Poultry Hall of Fame (IPHF). He is also the author of the book Egg Signals (2017).
Piet is currently President of the Foundation for Promoting Poultry Science and Ambassador of the Dutch Poultry Centre in the Netherlands.
Wim Tondeur
Wim Tondeur is a veterinary consultant and trainer for poultry. He studied at the Faculty of Veterinary Medicine at Utrecht University and first worked as a veterinarian in a large animal practice for five years (1978-1983). In 1983-1998 he was senior trainer and veterinarian at Barneveld College in the Netherlands, in 1993-1998 training coordinator for meat inspectors and official veterinarians, and in 1998-2003 senior technical advisor of the joint Dutch-Vietnamese training and research centre near HCMC.
He is currently an independent trainer and consultant. In the last 8 years he has visited more than 100 poultry slaughterhouses in Europe, the Middle East, South Africa and Asia. He developed a carcass injury assessment model for research and benchmarking purposes.
Buy the book: Broiler Meat Signals
What kind of chicken meat is the best? I get this question very often from relatives, friends, neighbours, students and onlookers. Why do they want to know this from me? Maybe because I am the expert who has visited so many chicken farms and conducted surveys in more than 100 poultry slaughterhouses in 27 countries around the world. I always ask them a counter question: what are your criteria? Keeping it healthy, rich in essential amino acids and vitamins, low fat content, tasty, no health risks, no toxins or residues, animal-friendly rearing, religious principles or cheap in price. I often find that the most important criterion is the feeling. Which is logical, of course, because a nice meal in good company is what everyone likes. And having the certainty that the meat on your plate is trustworthy.
That’s what I’ve noticed in all my visits: Everyone involved in the production of chicken meat wants to make the most of it. Many efforts are made to ensure the quality of the final product: whether it is produced on a small or large scale, fast or slow growing, free range or under controlled conditions. I hope this book will give you a better understanding of broiler meat quality.
Wim Tondeur
