A PRACTICAL GUIDE TO IMPROVING POULTRY MEAT QUALITY
"Chicken Meat Signals" Published – A Practical Guide to Improving Poultry Meat Quality
The specialized book "Chicken Meat Signals; A Practical Guide to Improving Poultry Meat Quality" has been officially released by the Sana Poultry Health and Diseases Research Institute.
For more information and to purchase the book, please click here.
New Book Released: "Broiler Meat Signals" – A Practical Guide to Improving Poultry Meat Quality
As one of the world's most vital sources of animal protein, chicken meat plays an indispensable role in global nutrition. Yet, achieving both high quality and economic profitability in poultry production demands strict adherence to precise protocols—from the moment chicks arrive at rearing farms, through disease prevention strategies, and right up to the slaughterhouse technologies and processing conditions.
Addressing this pressing industry challenge, the SANA Institute for Avian Health and Diseases Research has just published a new translated volume titled " Broiler Meat Signals; A Practical Guide to Improving Poultry Meat Quality." The book is a scientific translation of the original work by Wim Tender and Piet Simons, expertly rendered into Persian by Dr. Seyyed Mostafa Peyghambari, Dr. Shaghayegh Hosseinpour, and Dr. Ali Salavati.
The publication offers a deep dive into the key indicators, warning signs, and influencing factors that determine poultry meat quality. With a practical yet research-backed approach, it bridges the gap between farming practices, slaughtering methods, processing techniques, and the final product that reaches the consumer's table.
Who Should Read This Book?
This comprehensive guide is an invaluable resource for:
