The technology behind meat, poultry and egg production is one of the most critical areas within the food industry, where innovation, safety and sustainability converge to meet the ever growing global demand for high-quality protein sources. As populations rise, and dietary habits change, the methods used to process, preserve, and deliver these essential food products continue to be evolving and adapting.This book, Technology of Meat, Poultry and Egg serves as a comprehensive resource and helps bridging the gap between theory and practical application in this vital sector. Designed for students, professionals and researchers, the book provides comprehensive knowledge into the complex processes involved in the production, processing, and packaging of meat, poultry, and eggs, offering a detailed exploration of the technologies, techniques and best practices to drive the industry forward.