1. Introduction
2. Broiler meat characteristics
3. At the broiler farm
4. Meat
5. Catching, loading and transport of live birds
6. Stunning, bleeding, scalding and defeathering
7. Veterinary inspection
8. Chilling, grading and portioning
9. Meat quality assessment

Broiler Meat Signals  format 26,5 x 20,5 cm, 164 pages (full colour), hardcover. The book contains  640 photographs and illustrations. The first printrun is expected November 2018, a total of 2500 copies.

Retail price is € 49,90 (ISBN 978-90-8740-272-3). Broiler Meat Signals will be available via bookstores or directly at the Roodbont webshop: www.roodbont.com or e-mail info@roodbont.com.

The content of Broiler Meat Signals is further available as e-book, website, training and e-learning. Please contact us for further information.

Authors team
Broiler Meat Signals  is written by a team of experts, main authors  Wim Tondeur and  Piet Simons.

Broiler Meat Signals will be part of the Poultry Signals series, as Poultry Signals, Layer Signals, Broiler Signals and Egg Signals. This publication will have a similar look-and-feel.

Language editions
Broiler Meat Signals English edition – will be the first edition of this project. Depending on additional funding the production of other language editions such as Russian, Italian, French and German will be started.

Broiler Meat Signals is a project of Roodbont Publishers B.V. Roodbont Publishers B.V. retain copyrights of concept, text, layout and illustrations of all ‘Broiler Meat Signals’ editions.

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

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