Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
Purchase Benefits
What is included with this book?
Contributors | p. ix |
Preface | p. xiii |
Poultry: Biology to Premortem Status | p. 1 |
Poultry Biology, Classification, and Trade Descriptions | p. 3 |
Competitive Exclusion Treatment in Poultry Management | p. 19 |
Premortem Handling | p. 45 |
Transportation to the Slaughterhouse | p. 55 |
Slaughtering and Cutting | p. 69 |
Slaughterhouse Building and Facility Requirements | p. 71 |
Slaughtering Equipment and Operations | p. 79 |
Poultry Carcass Evaluation and Cutting | p. 101 |
Official Control of Slaughterhouses and Processing Plants | p. 107 |
Poultry Packaging | p. 121 |
Kosher Laws in Food Processing | p. 131 |
Food Production from the Halal Perspective | p. 183 |
Preservation: Refrigeration and Freezing | p. 217 |
Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature | p. 219 |
Physicochemical Changes During Freezing and Thawing of Poultry Meat | p. 243 |
Low-Temperature Storage of Poultry | p. 263 |
Engineering Principles of Freezing | p. 283 |
Quality of Frozen Poultry | p. 293 |
Quality of Refrigerated Poultry | p. 307 |
Refrigeration Equipment and Operations | p. 325 |
Freezing Equipment and Operations | p. 349 |
Refrigeration and Freezing in Central Facilities and Retail Stores | p. 377 |
Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) | p. 397 |
Preservation: Heating, Drying, Chemicals, and Irradiation | p. 419 |
Heating, Drying, and Chemicals | p. 421 |
Irradiation | p. 431 |
Composition, Chemistry, and Sensory Attributes | p. 451 |
Quality Characteristics of Poultry Products | p. 453 |
Chemical Composition and Nutritional Content of Raw Poultry Meat | p. 467 |
Poultry Meat Tenderness | p. 491 |
Pale, Soft, and Exudative Poultry Meat | p. 515 |
Eggs | p. 533 |
Nutritional and Health Attributes of Eggs | p. 535 |
Functional Properties of Egg Components in Food Systems | p. 579 |
Sanitation and Safety | p. 631 |
Chemical Residues: Pesticides and Drugs (ß-Agonists and Antibiotics) | p. 633 |
Factors Affecting Microbial Growth in Fresh Poultry | p. 643 |
Basic Principles of the HACCP System in the Poultry Industry | p. 655 |
HACCP in Poultry Slaughterhouses | p. 667 |
Online Inspection | p. 683 |
Poultry-Related Foodborne Disease | p. 703 |
Poultry-Related Foodborne Diseases in Central and South America | p. 717 |
Overview of Poultry Processing and Workers' Safety | p. 737 |
Poultry-Processing Industry and eTool | p. 753 |
Index | p. 773 |
Contents of Volume 2: Secondary Processing | p. 785 |
Table of Contents provided by Ingram. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.