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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.