| Preface |
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Introduction to Poultry Meat Processing |
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1 | (4) |
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Preslaughter Factors Affecting Poultry Meat Quality |
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5 | (14) |
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First Processing: Slaughter through Chilling |
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19 | (16) |
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Second Processing: Part, Deboning, and Portion Control |
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35 | (12) |
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Poultry Meat Inspection and Grading |
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47 | (26) |
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73 | (24) |
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Meat Quality: Sensory and Instrumental Evaluations |
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97 | (24) |
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Microbiological Pathogens: Live Poultry Considerations |
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121 | (16) |
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Poultry-Bone Pathogens: Plant Considerations |
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137 | (22) |
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Spoilage Bacteria Associated with Poultry |
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159 | (22) |
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Functional Properties of Muscle Proteins in Processed Poultry Products |
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181 | (14) |
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Formed and Emulsion Products |
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195 | (32) |
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227 | (16) |
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Mechanical Separation of Poultry Meat and Its Use in Products |
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243 | (14) |
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Marination, Cooking, and Curing of Poultry Products |
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257 | (24) |
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A Brief Introduction to Some of the Practical Aspects of the Kosher and Halal Laws for the Poultry Industry |
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281 | (20) |
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Processing Water and Wastewater |
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301 | (10) |
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Quality Assurance and Process Control |
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311 | (16) |
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| Index |
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327 | |
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