Excerpt from Guidelines for Poultry-Processing Plant Layouts A step-by-step approach for designing efficient poul try-processing plant layouts is developed in this report. The plant is divided into its principal activity areas and each area is analyzed as to its relation to the overall operation and its interrelation with other areas, equip ment arrangement, and space needs. The Operations considered involve handling, processing, and ice-packing (receiving through shipping) broiler-class chickens, which are converted into ready-to-cook form at rates of and birds per hour. Layout designs for each area are illustrated, with emphasis on simplicity, efficiency, and completeness. The layouts are designed from the viewpoint of a plant management that is planning expansion or diversification Without major changes in the plant's structural design, or stopping or slowing production. A model plant-expansion guide is contained in two area layouts. One layout is designed for a plant processing birds per hour, and the other for the same plant expanded to accommodate birds per hour. The basic considerations involve: (1) Efficient Operation Of each component area, from receiving the live bird to shipping the ice-packed product; (2) facility and equipment arrangement that permits a smooth, balanced, direct flow of product and materials through the plant; (3) design, layout arrangement, and property plat features that allow production capacity to be doubled through building enlargement, without plant shutdown or reduction in Operating efficiency; and (4) provision for: (a) meeting regulatory requirements, (b) avoiding hazards to product quality, (0) maximum employee comfort and convenience, and (d) effective plant maintenance. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good econ