Broiler Meat Signals (Editie Engels)

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’Quality meat starts with a broiler of superb quality. Throughout the process, the focus should stay on quality in every step, right up to the plate of the consumer.’

On a global scale, poultry meat is the most important animal protein source in the human diet. The quality of poultry meat and the process should be according to international standards. These standards have to be met from the broiler farm all the way to the final meat product. Broiler Meat Signals highlights the most important quality issues in the whole process.

The actual processing of broiler meat starts with loading the live, healthy animals. This has to be done with great care to prevent bruises and broken legs. In the processing plant the animals are stunned and killed in an animal-friendly way before further processing. Evisceration, inspection, chilling and cutting up are the next steps. The various parts of the carcass have their own values, breast meat being the most important one. But nothing is wasted and don’t underestimate the value of the other parts on the final 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 get due attention in Broiler Meat Signals. Did you know that in most slaughterhouses all personal protection materials, like earplugs, hairnets, pens, are detectable with a metal detector to make sure they don’t end up on the consumer’s plate?

Broiler Meat Signals contains essential practical information about every step in poultry meat processing. With over 750 pictures it is a useful tool for people working in slaughterhouses, catching teams, broiler farmers, agricultural students and anyone interested in the poultry industry. A book with practical tools and modern insights to guarantee an efficiently produced, safe, healthy and tasty product.

Broiler Meat Signals is part of the Poultry Signals series©.

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