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
1.022 ...

Author: Theerachai Haitook

Publisher: kassel university press GmbH

ISBN: 9783899582383

Category: Poultry

Page: 164

View: 737

Categories: Poultry

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

Cattle produce a total of 3.2 billion litres of milk and 0.331 million tonnes of meat
annually (FAO 2005; CSA 2008). In addition, 14 million tonnes of manure are
used annually primarily for fuel. About six million oxen provide the draught power
 ...

Author:

Publisher: ILRI (aka ILCA and ILRAD)

ISBN:

Category: Cattle

Page: 51

View: 174

Categories: Cattle

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. However, goat ...

Author: Osman Mahgoub

Publisher: CABI

ISBN: 9781845938499

Category: Technology & Engineering

Page: 361

View: 603

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

Animal Welfare and Meat Production

Animal Welfare and Meat Production

This chapter considers some likely trends in meat production and animal welfare
over the next 10 to 15 years. Some of the points are speculative and are simply
suggestions. Others are logical extensions of existing trends. Changes in Meat ...

Author: Neville G. Gregory

Publisher: CABI

ISBN: 9781845932169

Category: Business & Economics

Page: 400

View: 210

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

Meat Production in the Soviet Union

Meat Production in the Soviet Union

The meat production goals of the plan have undergone several revisions . At
various times , they have been scaled up and down in articles in the official
government publications . The latest goals to be discussed were 23 . 4 billion
pounds by ...

Author: Eugene T. Olson

Publisher:

ISBN: UIUC:30112018962867

Category: Agriculture

Page: 20

View: 673

Categories: Agriculture

Organic Meat Production and Processing

Organic Meat Production and Processing

Many aspects of organic meat production remain either undeveloped or not
considered as of yet, as is the case of organic meat by-products. Consumers
express interest in purchasing organic pet food, which would offer an ideal use
for the ...

Author: Steven C. Ricke

Publisher: John Wiley & Sons

ISBN: 9781118229231

Category: Technology & Engineering

Page: 464

View: 565

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

Commercial Chicken Meat and Egg Production

Commercial Chicken Meat and Egg Production

1 The World's Commercial Chicken Meat and Egg Industries by Paul W. Aho The
world chicken industry is a growing part of global agribusiness and also one of
the most dynamic parts of world agribusiness trade . As trade in agricultural ...

Author: Donald D. Bell

Publisher: Springer Science & Business Media

ISBN: 079237200X

Category: Business & Economics

Page: 1365

View: 329

Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.
Categories: Business & Economics

Economic considerations for smallholder cattle milk and meat production and marketing I Economic Policies Supporting Institutions marketing and demand

Economic considerations for smallholder cattle milk and meat production and marketing  I  Economic Policies  Supporting Institutions  marketing and demand

dairy consumption has increased more rapidly than dairy production . While total
dairy production grew at about 2 % per annum between 1975 and 1985 , the
corresponding growth rate for dairy consumption was about 5 % ( Seyoum , 1988
) .

Author: Brokken, Ray F.

Publisher: ILRI (aka ILCA and ILRAD)

ISBN:

Category:

Page:

View: 794

Categories:

Good Practices for the Meat Industry

Good Practices for the Meat Industry

Consequently , consumers are increasingly looking for products that are not only
safe and healthy , but also morally acceptable . Assuring food safety throughout
every part of the food chain has thus become a vital priority for the meat industry .

Author: Samuel Jutzi

Publisher: Food & Agriculture Org.

ISBN: 9251051461

Category: Business & Economics

Page: 322

View: 435

Application of risk analysis principles to the meat sector; Good practices in primary production; Animal identification practices; Traceability; Transport of slaughter animals; Ante-mortem inspection; Preslaughter handling;, Stunning and slaughter methods; Post-mortem inspection; Hygiene, dressing and carcass handling; Establishments: design, facilities and equipment; Personal hygiene; Control system for processing operations: the hazard analysis and critical control point (HACCP) system; The role of governments and other regulatory athorities in meat in meat hygiene; Codex alimentarius Draft code of hygienic practice for meat.
Categories: Business & Economics

Camel Meat and Meat Products

Camel Meat and Meat Products

It can be used for milk, meat, wool, transport, races, tourism, agricultural work and
beauty contests. No other domestic animal is able to provide as many variable
services to humans. Meat production is the only one of these purposes that ...

Author: Isam T. Kadim

Publisher: CABI

ISBN: 9781780641010

Category: Technology & Engineering

Page: 248

View: 710

Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.
Categories: Technology & Engineering

Production and Processing of Healthy Meat Poultry and Fish Products

Production and Processing of Healthy Meat  Poultry and Fish Products

(c) Low salt and low fat products. Meeting the demand for products which are
both low in salt and low in fat presents a double challenge to the food
technologist. The muscle tissues of meat animals and fish are intrinsically low salt
foods and ...

Author: A.M. Pearson

Publisher: Springer Science & Business Media

ISBN: 0751403903

Category: Technology & Engineering

Page: 367

View: 407

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

Profitability Effeciency and Comparative Advantage of African Cattle Meat and Milk Production the Case of Trypanotolerant Village Cattle Production

Profitability  Effeciency and Comparative Advantage of African Cattle Meat and Milk Production  the Case of Trypanotolerant Village Cattle Production

2 Livestock Profitability , efficiency and Policy comparative advantage of Analysis
African cattle meat and milk production : The case of trypanotolerant village cattle
production P. Itty Agricultural Division and Macroeconomics and Financial ...

Author: Itty, P.

Publisher: ILRI (aka ILCA and ILRAD)

ISBN:

Category:

Page:

View: 332

Categories:

Meat and Meat Products Technology Chemistry and Microbiology

Meat and Meat Products  Technology  Chemistry and Microbiology

Production of any meat is concerned with maximizing the yield of 'saleable meat'
while providing a satisfactory financial return to producer and processor. Factors
such as growth rate and feed efficiency are of major importance to the producer ...

Author: A. Varnam

Publisher: Springer Science & Business Media

ISBN: 0412495600

Category: Technology & Engineering

Page: 430

View: 962

Provides integrated and up-to-date coverage of this important food group
Categories: Technology & Engineering

Ostrich Production Systems

Ostrich Production Systems

However , in many EU countries , the home production of ostrich meat is poorly
developed so that imports from other EU countries or from third countries should
be able to secure a 0.1 percent of the total home produced beef market .

Author: M. M. Shanawany

Publisher: Food & Agriculture Org.

ISBN: 9251043000

Category: Nematoda

Page: 256

View: 941

This publication presents a comprehensive review of all the aspects of ostrich production. Part I examines in depth: origin and evolution of the ostrich; description of various species; production systems; practical aspects of management; ostrich products such as meat, skin and feathers; economics of ostrich production. Part II is a series of cases studies in southern Africa, Australia and the Near East. This manual will provide a standard text on ostrich production for students, researchers and development specialists and will also be invaluable to those already practising ostrich farming as well as those thinking of entering the industry.
Categories: Nematoda

Industry and Trade Summary Live Sheep and Meat of Sheep

Industry and Trade Summary  Live Sheep and Meat of Sheep

U.S. mutton consumption is small relative to lamb meat, and most other meats as
well. Most mutton is referred to as manufacturing meat and is utilized in the
production of certain sausages and other comminuted products. Mutton is not ...

Author:

Publisher: DIANE Publishing

ISBN: 9781457821516

Category:

Page:

View: 496

Categories:

Handbook of Meat Processing

Handbook of Meat Processing

Although the historical origin of fermented meat products remains unknown,
fragmentary bibliographical research has traced it back more than 2500 years in
China. Many of these products have been known in Europe since the thirteenth ...

Author: Fidel Toldrá

Publisher: John Wiley & Sons

ISBN: 9780813820965

Category: Technology & Engineering

Page: 632

View: 124

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation
Categories: Technology & Engineering