Presently in India, poultry and poultry products have become most important food in the diet. Information on the advances in science and technology of poultry products processing is essential to the academia, government and industry personnel. This book provides an extensive description of poultry processing, the latest advances in technologies, manufacturing processes, and control of safety and quality during processing. This book contains 22 chapters covering wide areas of poultry processing and food safety including the status of poultry and egg industry, health benefits of poultry meat consumption, nutritional manipulations for production of health promoting poultry products, application of biotechnology in both poultry production and poultry meat processing, advances in both primary, further processing and packaging of poultry and poultry products, development of functional poultry products, quality assurance of poultry and poultry products, utilization of poultry byproducts and waste management, drug residues in poultry meat, GMP, HACCP and SPS measures applicable to poultry processing and standards and regulations of poultry processing. The book will be very useful for PG students related to meat and poultry processing, researchers, academician, industry and government personnel. Contents: Present Status of Indian Poultry and Egg Industry .................... 1 Nutritive Value and Health Benefits of Poultry Meat .............. 43 Production of Health Promoting Poultry Products ................... 65 Application of Biotechnology in Poultry Production ............... 83 Designer Egg Production .............................................................101 Advances in Poultry Processing .................................................119 Advances in Poultry Products Processing ................................147 Quality of Poultry Meat and Meat Products in Refrigeration Storage ....185 Quality of Poultry Meat and Meat Products in Freezing.......199 Natural Preservatives for Poultry Meat and Meat Products ......227 Advances in Packaging of Poultry and Egg Products ............249 Development of Functional Poultry Products ..........................263 Biotechnology in Poultry Meat Processing ...............................301 Advances in Quality Assurances of Poultry Products ...........323 Advances in Microbial Safety of Poultry Products .................341 Application of HACCP in Poultry and Egg Processing .........363 Good Manufacturing Practices (GMP) for Poultry and Egg Processing......385 Sanitary and Phyto-sanitary Measures in Poultry and Egg Processing .......397 Drug Residues Monitoring in Poultry Meat .............................423 International Regulations and Standards for Poultry Processing ...........443 Advances in Utilization of Poultry Processing Byproducts ...............495 Management of Poultry Industry Waste...................................519