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Book (stand-alone)Small-scale poultry processing 1992
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No results found.Poultry production is a big business throughout the world. It has become a standard form of cheap protein. It is also a highly competitive industry and feed suppliers, producers, processors, manufacturers of equipment, etc have all appreciated the economies of scale and gone on to develop bigger and more automated systems of operation than ever before to supply an insatiable market. The production of poultry on a small scale is very important in less developed countries, particularly in places some way from the main commercial and industrial centers. There continues to be a need for small-scale processing facilities. Unfortunately, many manufacturers of small-scale equipment have not survived with the march of time and commercial developments. This book has been written however, to show that it is still possible to establish a small operation with the appropriate equipment and facilities. Slaughter of poultry in suitable surroundings by hygenic methods is essential for the production of wholesome meat, extension of the shelf life of the product, reduction of post-harvest losses, and protection of public health. This book addresses these issues and hopes to persuade the producer of poultry on a small scale that it is worthwhile to establish the proper facilities. -
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Book (stand-alone)Meat processing technology for small- to medium-scale producers 2007
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Over the next decade there will be an increase in global meat production from the current annual production of 267 million tons in 2006 to nearly 320 million tons by 2016. Almost exclusively, developing countries will account for the increase. The greater demand for meat output will be met by a further shift away from pastoral systems to intensive livestock production systems. As these systems cannot be expanded indefinitely due to limited feed availability and for environmental reasons, other m easures must be taken to meet the growing demand. The only possible alternatives are making better use of the meat resources available and reducing waste of edible livestock parts to a minimum. This is where meat processing plays a prominent role. It fully utilizes meat resources, including nearly all edible livestock parts for human food consumption. This practical and easy to understand manual is intended for meat processors in developing countries, in particular those who want to improve thei r existing manufacturing methods and anyone who is interested in entering this specific food sector, as well as for teaching purposes. It is a comprehensive compendium on all important topics relevant to the small- to medium-size meat processing sector, with more that 400 colour photographs, drawings and graphs. The manual also includes a series of practical topics which are important in meat processing but which are usually not sufficiently referred to or not found at all in meat processing han dbooks. This includes the handling and maintenance of equipment and tools, workers' appliances, workers' safety in using equipment and tools, meat processing under basic conditions, traditional meat drying, preparation of natural sausage casings from intestines of slaughter animals, the comprehensive listing and description of nonmeat ingredients, the manufacturing of meat products with high levels of extenders and fillers, as well as sources and processing technologies for animal fats in meat p roduct manufacturing, providing much-needed practical advice towards product diversification.
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