Study on Chicken Meat Production for Small Scale Farmers in Northeast Thailand

Study on Chicken Meat Production for Small Scale Farmers in Northeast Thailand

2.2.2 Production and consumption of chicken meat in Thailand Thailand is one of world's largest chicken meat producers (ranked 7 in 2003 with production of 1.351 million tons). Production has been on the increase since production of ...

Author: Theerachai Haitook

Publisher: kassel university press GmbH

ISBN: 9783899582383

Category: Poultry

Page: 164

View: 328

Categories: Poultry

Animal Welfare and Meat Production

Animal Welfare and Meat Production

Production figures for West African dwarf goats in the Table 9.4. Main species sold through a bushmeat market in. western highlands of Cameroon. goats. Instead, the goats are trapped in pens at watering points and trucked to either an ...

Author: Neville G. Gregory

Publisher: CABI

ISBN: 9781845932169

Category: Business & Economics

Page: 400

View: 695

Animal welfare issues are becoming increasingly prominent in animal prodution, for both economic and moral reasons. This book presents a clear understanding of the relationship between the welfare of major food animal species and their physiology, and the direct impact this has on meat quality. This new edition focuses on recent research and developments and also looks into welfare in aquaculture.
Categories: Business & Economics

Goat Meat Production and Quality

Goat Meat Production and Quality

of production costs. Under extensive goat production systems, the cost of feeding is much lower and goat production may be a secondary activity to cropping. Meat is the major product of the goat, as all goats can produce meat.

Author: Osman Mahgoub

Publisher: CABI

ISBN: 9781845938499

Category: Technology & Engineering

Page: 361

View: 368

Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.
Categories: Technology & Engineering

Meat Production in the Soviet Union

Meat Production in the Soviet Union

Considering limitations and capabilities of Soviet livestock and meat production , and granting modest success in implementing current plans , an estimated total meat output of 25 billion pounds by 1965 appears likely .

Author: Eugene T. Olson

Publisher:

ISBN: STANFORD:36105210294570

Category: Meat industry and trade

Page: 20

View: 708

Categories: Meat industry and trade

Organic Meat Production and Processing

Organic Meat Production and Processing

Quality indicators for raw meat. In: J. Kerry and D. Ledward (eds) Meat Processing Improving Quality. CRC Press, Boca Raton, FL. pp. 157–174. AMS-USDA. 1995. How to buy poultry. Available at: http://www.ams.usda.gov/AMSv1.0/getfile?

Author: Steven C. Ricke

Publisher: John Wiley & Sons

ISBN: 9781118229231

Category: Technology & Engineering

Page: 464

View: 154

Organic Meat Production and Processing describes thechallenges of production, processing and food safety of organicmeat. The editors and international collection of authors explorethe trends in organic meats and how the meat industry is impacted.Commencing with chapters on the economics, market and regulatoryaspects of organic meats, coverage then extends to managementissues for organically raised and processed meat animals.Processing, sensory and human health aspects are covered in detail,as are the incidences of foodborne pathogens in organic beef,swine, poultry and other organic meat species. The book concludesby describing pre-harvest control measures for assuring the safetyof organic meats. Organic Meat Production and Processing serves as a uniqueresource for fully understanding the current and potential issuesassociated with organic meats.
Categories: Technology & Engineering

Opportunities to Increase Red Meat Production from Ranges of the USA

Opportunities to Increase Red Meat Production from Ranges of the USA

USDA Inter-Agency Work Group on Range Production ... An integral part of the meat production process is the use of range in the production of beef cattle , sheep , and goats . Research results are used by consumers , farmers and ...

Author: USDA Inter-Agency Work Group on Range Production

Publisher:

ISBN: WISC:89037104890

Category: Meat

Page:

View: 275

Categories: Meat

Meat Production in Australia and New Zealand

Meat Production in Australia and New Zealand

MEAT PRODUCTION IN AUSTRALIA AND NEW ZEALAND By E. C. Joss , Veterinary Inspector , Bureau of Animal Industry . EARLY in 1913 importations into the United States of INTRODUCTORY . TARL frozen and canned meats from Australia and New ...

Author: Edward Clarence Joss

Publisher:

ISBN: OSU:32435014080386

Category: Meat industry and trade

Page: 18

View: 193

Categories: Meat industry and trade

Food Safety in Poultry Meat Production

Food Safety in Poultry Meat Production

Consequently, identification of these organisms is a critical part of providing a safe poultry meat product. Traditional culture-based microbial identification and enumeration methods have been the standard that the poultry industry and ...

Author: Kumar Venkitanarayanan

Publisher: Springer

ISBN: 9783030050115

Category: Technology & Engineering

Page: 301

View: 430

This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.
Categories: Technology & Engineering

Cattle Milk and Meat Production and Marketing Systems and Opportunities for Market orientation in Fogera Woreda Amhara Region Ethiopia

Cattle Milk and Meat Production and Marketing Systems and Opportunities for Market orientation in Fogera Woreda  Amhara Region  Ethiopia

Producers: Basically the main beef producers in Fogera are rural farmers. Producers from adjacent Dera and Farta woredas also market their animals in Woreta town. There are two types of beef cattle producers. These are: Producers that ...

Author:

Publisher: ILRI (aka ILCA and ILRAD)

ISBN:

Category: Cattle

Page: 51

View: 485

Categories: Cattle

Genetic imporvement of the meat production performance of beef cattle

Genetic imporvement of the meat production performance of beef cattle

Recently, the beef industry has placed high priority on the development of certain high technology for carcass grading system on live stage. The ability of ultrasound to estimate carcass composition accurately during fattening could be ...

Author: Yuki HE Frandy

Publisher: PT Penerbit IPB Press

ISBN: 9786232567153

Category: Computers

Page: 134

View: 751

The body measurements and carcass composition of beef cattle are important in standpoint of meat production. Several approaches including statistical, anatomical, and high technological analysis are used to evaluate the meat production performance. The technology using ultrasound is one of the effective approaches to improve the meat production performance of cattle.
Categories: Computers

Cleaner Production Assessment in Meat Processing

Cleaner Production Assessment in Meat Processing

Terminology 2 OVERVIEW OF MEAT PROCESSING Meat and meat products are an important dietary component in many parts of the world, particularly in developed nations, where the consumption of animal protein per head of population is the ...

Author:

Publisher: UNEP/Earthprint

ISBN: 9789280718447

Category: Abattoirs - Aspect de l'environnement

Page: 83

View: 337

Categories: Abattoirs - Aspect de l'environnement

Red Meat Science and Production

Red Meat Science and Production

The Consumer and Extrinsic Meat Character Joseph William Holloway, Jianping Wu. processing. This has caused a transition from state-owned plants to fast-growing private meat processing enterprises accompanied by a reduction in the ...

Author: Joseph William Holloway

Publisher: Springer

ISBN: 9789811378560

Category: Technology & Engineering

Page: 246

View: 317

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.
Categories: Technology & Engineering

Increased Production of Grain and Meat Products

Increased Production of Grain and Meat Products

Ľ The situation is resulting in a growing feeling of discontent , lack of confidence , and apprehension as to the future and we believe that unless practical , constructive remedies are proinptly adopted , that decreased meat production ...

Author: United States. Congress. Senate. Committee on Agriculture and Forestry

Publisher:

ISBN: STANFORD:36105119512452

Category: Food supply

Page: 634

View: 769

Categories: Food supply

Financial Facts about the Meat Packing Industry

Financial Facts about the Meat Packing Industry

40 35 30 25 20 15 10 Part of the increase in the industry's sales over the years can be attributed to expanding meat production. Total red meat production has increased more than 7 billion pounds since 1966. Beef production has shown a ...

Author:

Publisher:

ISBN: UOM:35128001163276

Category: Meat industry and trade

Page:

View: 767

Categories: Meat industry and trade

Production and Processing of Healthy Meat Poultry and Fish Products

Production and Processing of Healthy Meat  Poultry and Fish Products

Clearly, sodium reduction in processed meats is still on the agenda of meat processing companies. Reduced sodium processed meats do not generally meet the standards of customers. The Food and Drug Administration is reviewing the ...

Author: A.M. Pearson

Publisher: Springer Science & Business Media

ISBN: 9781461311256

Category: Technology & Engineering

Page: 367

View: 886

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.
Categories: Technology & Engineering

Reference Book of the Meat Industry

Reference Book of the Meat Industry

Research in recent years has been aimed at achieving tendemess by means other than the production of heavily fatted ... The American Meat Institute Foundation has developed a method of tenderizing through a hot aging process in the ...

Author: American Meat Instutite

Publisher:

ISBN: NWU:35556018542704

Category: Meat industry and trade

Page:

View: 591

Categories: Meat industry and trade

Feeding for Meat Production

Feeding for Meat Production

analyzed seven samples of beef round from which the visible fat had been removed , the average of the seven analyses ... It is evident , however , that the commercial growing of meat involves the production of considerably more fat than ...

Author: Henry Prentiss Armsby

Publisher:

ISBN: UVA:X030515117

Category: Animal feeding

Page: 89

View: 239

Categories: Animal feeding

Livestock and Meat Situation

Livestock and Meat Situation

Combined red meat and poultry consumption could be near 1977 levels this fall as increased broiler production offsets the decrease in red meats . Retail red meat prices will probably decline seasonally from their summer highs during the ...

Author:

Publisher:

ISBN: WISC:89047534250

Category: Animal industry

Page:

View: 928

Categories: Animal industry

Purchasing Guide for the Meat Industry

Purchasing Guide for the Meat Industry

It tells the story of meat packing firms , their founders and principals and the economic , social and legislative forces which shaped the industry ' s destiny . One feature covers progress in equipment and operating methods ; another ...

Author:

Publisher:

ISBN: CORNELL:31924070834928

Category: Meat industry and trade

Page:

View: 712

Categories: Meat industry and trade