35. Chemical Analysis of Poultry Meat

  1. Isabel Guerrero-Legarreta Ph.D.
  1. María de Lourdes Pérez-Chabela

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch35

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Pérez-Chabela, M. d. L. (2010) Chemical Analysis of Poultry Meat, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch35

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana–Unidad Iztapalapa, México D.F., Mexico

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • chemical analysis of poultry meat;
  • benzimidazoles are anthelmintics - agents used widely in the parasitic infection treatment of a wide range of species;
  • antimicrobials - used in poultry for curative, preventive, and nutritive purposes

Summary

This chapSter contains sections titled:

  • Introduction

  • Pesticides

  • Coccidiostats

  • Anthelmintics

  • Antimicrobials (Antibiotics)

  • β-Agonists

  • Advantages and disadvantages of analytical methods

  • Conclusions

  • References