New Technology in Processing of Poultry Products

Author: Dong Kafu, Xu Mingsheng (editors)
Publisher:
Publish Date: 2002-10-01
Features: In recent years, with the improvement of people's living standards and the adjustment of the livestock structure in China, the poultry industry has developed rapidly. Poultry grow quickly, have strong reproductive capacity, and have high feed utilization rates. They can produce large amounts of nutritious meat and eggs in a short period, while also providing people with lightweight, warm, and comfortable down. However, both poultry meat and eggs are prone to spoilage and deterioration. If stored or processed improperly, their edible value can be reduced or even completely lost. Therefore, it is necessary for poultry farmers and processors to master certain knowledge and techniques for the storage and processing of poultry meat and eggs. Poultry blood and poultry manure are by-products of the poultry industry. If they are properly processed and utilized, not only can the economic benefits of the poultry industry be improved, but they also hold significant importance for environmental protection. For this reason, based on reference to a large number of poultry product processing technical documents and combined with practical production and work experience, we have compiled this book, hoping to contribute to the development of the poultry industry.