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Quality Requirements in the Modern Poultry Industry

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Abstract

There is much misunderstanding about quality. People disagree on what it is and how it can be achieved. Although everyone is in favour of it, it remains elusive. One of the misunderstandings is that quality is thought of as excellence, e.g. a French ‘Label Rouge’ chicken is considered to be a quality product, whereas the normal broiler is not. However, quality is not necessarily equated with an expensive luxury item (Skulberg, 1986).

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Author information

Authors and Affiliations

  1. Badhuisweg 149, Apeldoorn, The Netherlands

    B. Erdtsieck

  2. Formerly of the Spelderholt Centre for Poultry Research and Extension, Beekbergen, The Netherlands

    B. Erdtsieck

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  1. B. Erdtsieck
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Editors and Affiliations

  1. AFRC Institute of Food Research, Bristol Laboratory, Langford, Bristol, UK

    G. C. Mead

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© 1995 Springer Science+Business Media Dordrecht

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Erdtsieck, B. (1995). Quality Requirements in the Modern Poultry Industry. In: Mead, G.C. (eds) Processing of Poultry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2059-7_1

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  • DOI: https://doi.org/10.1007/978-1-4615-2059-7_1

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