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Six of these flocks involved commercial turkeys.
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U.S. industry dealing with oversupply of young turkeys.
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University of Georgia scientists use artificial intelligence, engineering to combat the issue.
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Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values.
The book’s first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption.
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As poultry industries across the globe debate vaccinating flocks against avian influenza, there are many questions about whether it is an effective and feasible control option for some groups of poultry. Here’s a look at the questions and concerns.
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To get started in the broiler breeder sector, Manitoba’s Suncrest Colony bought an older farm. Fast-forward 10 years and the aged facility was approaching its best before date. Here’s a look at what they replaced it with.
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