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.

This book explores new developments of how muscle structure affects the eating qualities of cooked meats. Also identifies current qualities of consumer and public perceptions.

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Broiler School is an exclusive four-part webinar series happening every Tuesday in September 2023 at 11am ET to mark National Chicken Month. Join us for key information from experts on opportunities, best practices and overcoming challenges in commercial broiler operations.

Speakers include:

SEPTEMBER 5: Broiler diseases in a world with reduced antibiotic use
Speaker: Babak Sanei, National Business and Technical Manager at Zoetis Inc.

SEPTEMBER 12: Successful brooding in a world with reduced antibiotic use
Speaker: Gigi Lin, Veterinarian at Canadian Poultry Consultants Ltd.

SEPTEMBER 19: Bolstering gut health in a post-antibiotic world
Speaker: Lisa Hodgins, Ph.D., Manager of Poultry Nutrition, New Life Mills

SEPTEMBER 26: Is biosecurity of broiler barns sufficient to face emerging infectious disease challenges?
Speaker: Dr. Jean-Pierre Vaillancourt, University of Montreal

» Register Now