The Handbook of Poultry Science and Technology is a comprehensive guide that focuses on the initial stages of poultry production, from slaughtering to processing. It covers essential topics such as bird handling, slaughter techniques, carcass processing, chilling, and basic quality control measures. The book combines scientific principles with practical procedures, helping readers understand the critical steps in maintaining hygiene, safety, and meat quality during primary processing.

A major strength of the handbook is its focus on modern and efficient processing technologies. It discusses mechanized systems, equipment design, sanitation protocols, and postslaughter handling to ensure food safety and product consistency. By integrating regulatory standards, best practices, and case studies, the book provides guidance for implementing industrycompliant processing techniques, while minimizing waste and maximizing product quality.

Undergraduate and postgraduate students, researchers, and professionals in poultry science, food technology, and meat processing industries will find it an essential reference for learning about primary poultry processing. Poultry farmers, processing plant managers, quality control personnel, and food safety experts can use it as a practical guide to improve efficiency and product safety. Its combination of theory, practice, and industry standards makes it valuable for anyone involved in the poultry production chain.