Poultry Quality Evaluation
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Poultry Quality Evaluation
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Author : Massimiliano Petracci
language : en
Publisher: Woodhead Publishing
Release Date : 2017-08-01
Poultry Quality Evaluation written by Massimiliano Petracci and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-08-01 with Technology & Engineering categories.
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field
Poultry Quality Evaluation
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Author :
language : en
Publisher:
Release Date : 2018-05
Poultry Quality Evaluation written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05 with categories.
It is a universal truth that, across numerous traditions, poultry meat continued a great part of human diet packed with high quality nutrients like, protein, vitamins and minerals. A lot of poultry meat products are highly advantageous, appetizing, palatable and more significantly nutritious for all times. Since people only buy what they like, the consumer's perspective of quality is more appropriate. When consumers buy a poultry product, cook and serve it to their families, they expect it to look, taste and feel good in their mouth. If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. This comprehensive edition, a great contribution by global authors, explores how muscle structure affects the eating qualities of cooked meat. It highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The definitive chapters are hormones and metabolism in poultry, genetic variability and relationship with growth and muscle characteristics, measuring instrument for hygienic management on broiler farms, ozone decontamination of poultry meat and biogenic amines as quality index, chemical contaminants in poultry meat and products, mycotoxins in poultry, microbial safety of dried fish meat, and more. This compilation brings together eminent researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation.This book will appeal to advance graduate students studying poultry science, poultry practitioners and researchers working in industry, as well as for managers and entrepreneurs in the poultry producing industry, from reproduction to convenience food.
Assessment Protocol For Poultry
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Author :
language : en
Publisher:
Release Date : 2009
Assessment Protocol For Poultry written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Animal welfare categories.
Meat Quality Analysis
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Author : Ashim Kumar Biswas
language : en
Publisher: Academic Press
Release Date : 2019-08-21
Meat Quality Analysis written by Ashim Kumar Biswas and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-21 with Science categories.
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods
Computer Vision Technology For Food Quality Evaluation
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Author : Da-Wen Sun
language : en
Publisher: Elsevier
Release Date : 2011-04-28
Computer Vision Technology For Food Quality Evaluation written by Da-Wen Sun and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-28 with Technology & Engineering categories.
The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use· Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.
Handbook Of Meat Poultry And Seafood Quality
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Handbook Of Meat Poultry And Seafood Quality written by Leo M. L. Nollet 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 2008-02-28 with Technology & Engineering categories.
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Handbook Of Meat Poultry And Seafood Quality
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Author : Leo M. L. Nollet
language : en
Publisher: John Wiley & Sons
Release Date : 2012-05-29
Handbook Of Meat Poultry And Seafood Quality written by Leo M. L. Nollet 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 2012-05-29 with Technology & Engineering categories.
A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
An Evaluation Of Poultry Processing
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Author : University of Georgia. College of Agriculture. Experiment Stations. Committee on Automation in the Poultry Processing Industry
language : en
Publisher:
Release Date : 1973
An Evaluation Of Poultry Processing written by University of Georgia. College of Agriculture. Experiment Stations. Committee on Automation in the Poultry Processing Industry and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Poultry categories.
Poultry Farming
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Author : Guillermo Téllez-Isaías
language : en
Publisher: BoD – Books on Demand
Release Date : 2023-10-04
Poultry Farming written by Guillermo Téllez-Isaías and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-04 with Cooking categories.
Step into the world of poultry farming like never before with Poultry Farming - New Perspectives and Applications. This comprehensive guide unveils a wealth of knowledge and innovative approaches that will revolutionize the way you view and engage in the poultry industry. In this enlightening book, acclaimed experts share their expertise and insights, presenting a fresh perspective on poultry farming that goes beyond traditional practices. From seasoned farmers to cutting-edge researchers, this collective of visionaries will challenge your assumptions and inspire you to embrace new techniques and technologies. Discover the latest advancements in genetics and breeding, as well as emerging trends in nutrition and health management. Explore sustainable production methods that prioritize animal welfare, environmental conservation, and ethical farming practices. Dive into the realm of precision farming and automation, where state-of-the-art technologies streamline operations and maximize efficiency. Poultry Farming - New Perspectives and Applications delves into the diverse applications of poultry products, exploring alternative markets and niche opportunities that can elevate your business to new heights. Uncover the potential of value-added products, including organic and specialty poultry, as well as the lucrative world of free-range and pasture-based systems. Whether you’re a seasoned poultry farmer looking to stay ahead of the curve or an aspiring entrepreneur seeking to enter the industry, this book offers a treasure trove of knowledge and inspiration. Each chapter is packed with practical tips, real-life case studies, and invaluable advice from industry leaders, ensuring you have the tools and insights to succeed. Prepare to embark on a transformative journey that will reshape your understanding of poultry farming. Embrace the new perspectives and applications presented in this groundbreaking book and unlock the full potential of your poultry business. The future of farming is here - join the revolution today.
Gaining The Edge In Pork And Poultry Production
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Author : J. Taylor-Pickard
language : en
Publisher: BRILL
Release Date : 2023-08-28
Gaining The Edge In Pork And Poultry Production written by J. Taylor-Pickard and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-28 with Technology & Engineering categories.
Globally, pork and poultry production has become an extremely competitive industry. There is now more pork consumed in the world than any other meat, yet there is still intense competition for the industry to attract and retain consumers. Consumers continue to demand safe, high quality pork and poultry products at competitive prices compared to other high protein food alternatives. To ensure sustainability of both the pig and poultry industries, producers must endeavour to seek new technologies to improve production efficiency whilst lowering the cost of production and producing a quality product. This edited collection of articles is taken from a series of seminars that brought together some of the world’s leading authorities in the field of pig and poultry nutrition and production. The fundamental theme is to re-examine the current trends in productivity within the pig and poultry industries, and to identify nutritional and managerial means to improve competitiveness as well as the quality of the end product. The importance of animal health together with novel strategies for disease control and ways to minimise the environmental impact of pig and poultry production are covered. ‘Gaining the edge in pork and poultry production’ is aimed at nutritionists and animal producers as well as students and researchers studying animal and applied biological sciences.