9780470185377

Handbook of Poultry Science and Technology, Two-Volume Set

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  • ISBN13:

    9780470185377

  • ISBN10:

    0470185376

  • Format: Hardcover
  • Copyright: 2010-02-22
  • Publisher: Wiley

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Supplemental Materials

What is included with this book?

Summary

Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field.

Table of Contents

Poultry Biology To Pre-Mortem Status
Poultry classification/biology
Competitive exclusion
Pre mortem handling
Transportation
Slaughter/Cutting
The slaughterhouse: building
Slaughtering equipment
Carcass evaluation and cutting
Official control
Packaging
Kosher slaughter
Halal slaughter
Preservation: Freezing
Biochemical changes
Physicochemical changes
Low temperature storage
Engineer. principles of freezing
Quality of frozen poultry Sendra
Quality of refrigerated poultry
Refrigeration: equipment
Freezing: equipment
Refri./freezing retails
Refri./freezing industr. Facilities
Preservation: Heating
Heating, drying, chemicals
Irradiation
Composition, Chemistry, And Sensory
Quality characteristics
Chemical composition
Texture and tenderness
PSE
Eggs
Eggs attributes
Eggs Science and Technology
Sanitation And Safety
Sanitation, regulations and disease outbreaks
Chemical residues
Microbiology of fresh poultry meat
Principles of HACCP Wendakeen
HACCP in poultry slaughterhouses
Online-inspection
Poultry/foodborne diseas. in US
Poultry foodborne diseasess in Central and South America
Workers Safetyy
OSHA: basic considerations
Etools
Secondary Processing
Secondary processing
Methods In Processing
Emulsions: Principles
Emulsions: Applications
Breading: Principles
Breading: Frying and freezing
Mechan. deboning: Principles
Mechan. deboning: Applications
Marination: Principles
Marination: Applications
Non-meat ingredients
Product Manufacturing
An overview on processed meat
Canned poultry meat
Turkey bacon
Turkey sausages
Breaded product (nuggets)
Paste product (pat&ymacron;)
Poultry ham
Luncheon meat
Eggs in processed products
Special dietary products
Product Quality
Sensory attributes
Texture and tenderness
Protein and poultry meat quality
Flavors
Color
Refrigerated poultry handling
Engineering Principles
Basic operations and conditions
Processing equipment
Thermal processing
Packaging
Contaminants
Contamination
Microbial ecology and spoilage
Campylobacter
Microbiology: ready-to-eat
Chemical analysis
Microbial analysis
U.S. Safety Systems
Sanitation requirements in US
Principles of HACCP
Enforcement tools in US
Table of Contents provided by Publisher. All Rights Reserved.

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