Poultry Processing Loss

Science, Measurement, Control and Profitability

Are you getting the maximum value from every bird you process?

Processing loss is more than a reduction in weight. It can mean lost meat, wasted resources, reduced product recovery, and lower profitability.

Yet many processors struggle to identify where these losses occur, which are unavoidable, and which can be controlled.

This practical technical guide provides the knowledge and tools to understand processing loss throughout commercial poultry operations.

What you will learn

• The difference between inherent and avoidable processing losses.
• How to measure dressing yield, product recovery, and processing-stage losses.
• Where losses occur during slaughter, defeathering, evisceration, chilling, cutting, and deboning.
• How to identify excessive trimming, meat left on bones, contamination-related losses, and other processing failures.
• How to use weighing records and mass balance to investigate unexplained losses.
• How to improve yield without compromising food safety or product quality.
• How processing loss affects production costs and profitability.

Who is this book for?

Poultry processors, slaughterhouse operators, production staff, supervisors, quality assurance personnel, and poultry business owners.

Whether you operate a small processing facility or manage a commercial production line, this resource will help you understand the numbers behind your processing operation.

Every bird has a yield. Every loss has a cause. Every preventable loss has an opportunity for improvement.

Author: Thomas O. Bamifewe

Pre-order price: ₦8,500

Regular price: ₦12,500

📘 Poultry Processing Loss By Thomas O. Bamifewe

Get your copy and take a more informed approach to poultry processing.