Poultry Meat Processing Second Edition
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Poultry Meat Processing
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Author : Casey M. Owens
language : en
Publisher: CRC Press
Release Date : 2000-12-26
Poultry Meat Processing written by Casey M. Owens and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-12-26 with Business & Economics categories.
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro
Poultry Meat Processing
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Author : Casey M. Owens
language : en
Publisher: CRC Press
Release Date : 2010-02-09
Poultry Meat Processing written by Casey M. Owens and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-09 with Business & Economics categories.
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro
Poultry Products Processing
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Author : Shai Barbut
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Poultry Products Processing written by Shai Barbut and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe produ
Poultry Meat Processing And Quality
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Author : G. C. Mead
language : en
Publisher: Woodhead Publishing
Release Date : 2004-06
Poultry Meat Processing And Quality written by G. C. Mead and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-06 with Business & Economics categories.
Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.
Handbook Of Meat And Meat Processing Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-01-11
Handbook Of Meat And Meat Processing Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-11 with Technology & Engineering categories.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Handbook Of Fermented Meat And Poultry
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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Handbook Of Fermented Meat And Poultry written by Fidel Toldrá and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Commercial Chicken Meat And Egg Production
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Author : Donald D. Bell
language : en
Publisher: Springer Science & Business Media
Release Date : 2001-12-31
Commercial Chicken Meat And Egg Production written by Donald D. Bell and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-12-31 with Business & Economics categories.
Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with Donald D. Bell in 1990. The book has achieved international success as a reference for students and commercial poultry and egg producers in every major poultry producing country in the world. The 5th edition is essential reading for students preparing to enter the poultry industry, for owners and managers of existing poultry companies and for scientists who need a major source of scientifically based material on poultry management. In earlier editions, the authors emphasized the chicken and its management. The 5th edition, with the emphasis shifted to the commercial business of managing poultry, contains over 75% new material. The contributions of 14 new authors make this new edition the most comprehensive such book available. Since extensive references are made to the international aspects of poultry management, all data are presented in both the Imperial and Metric form. Over 300 tables and 250 photos and figures support 62 chapters of text. New areas include processing of poultry and eggs with thorough discussions of food safety and further processing. The business of maintaining poultry is discussed in chapters on economics, model production firms, the use of computers, and record keeping. Updated topics include: breeders and hatchery operations; broiler and layer flock management; replacement programs and management of replacements; nutrition; and flock health. New chapters address flock behavior, ventilation, waste management, egg quality and egg breakage. Other new features include a list of more than 400 references and a Master List of the tables, figures, manufacturers of equipment and supplies, research institutions, books and periodicals, breeders, and trade associations. Commercial growers will find the tables of data of particular interest; scientists will be able to utilize the extensive references and to relate their areas of interest to the commercial industry's applications; and students will find that the division of the book into 11 distinct sections, with multiple chapters in each, will make the text especially useful.
Handbook Of Poultry Science And Technology Secondary Processing
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Author : Isabel Guerrero-Legarreta
language : en
Publisher: John Wiley and Sons
Release Date : 2010-03-30
Handbook Of Poultry Science And Technology Secondary Processing written by Isabel Guerrero-Legarreta and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-30 with Technology & Engineering categories.
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
The Complete Technology Book On Meat Poultry And Fish Processing
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Author : Npcs Board Of Consultants & Engineers
language : en
Publisher:
Release Date : 2007
The Complete Technology Book On Meat Poultry And Fish Processing written by Npcs Board Of Consultants & Engineers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Fish as food categories.
India is endowed with the largest livestock population in the world. Our country shares about 50% of the buffaloes and nearly 15% each of cattle and goat production of the world. Mutton and Chicken is an important live stock product which in its widest sense includes all those parts of the animals that are used as a food by man. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Fish enjoys a very special consideration and place in human civilization from times immemorial. Its food value, gastronomic, culinary and nutritional, brings it to the fore: many species of fish rank in the category of gourmet par excellence . The book contains manufacturing processes of various meat, chicken and fish products in proper way. This is very useful book for entrepreneurs, technocrats, food technologists and others linked with this industry.
Handbook Of Processed Meats And Poultry Analysis
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2008-11-12
Handbook Of Processed Meats And Poultry Analysis written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-11-12 with Technology & Engineering categories.
Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American