Edited by three professors in departments of poultry science, this volume is primarily intended as a textbook on all facets of poultry processing, from preslaughter factors to cooking and curing of poultry products. Several chapters are devoted to slaughter and processing methods and get into the technologies, such as sensory and instrumental evaluations, used in the removal of pathogens and spoilage bacteria. Others cover the creation of a variety of products, while taking into account factors outside of the processing plan. These include wastewater considerations, animal welfare and organic standards in the United States, and even practical aspects of kosher and halal laws. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)