Recommended International Code Of Hygienic Practice For Poultry Processing
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Recommended International Code Of Hygienic Practice For Poultry Processing
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Author : Joint FAO/WHO Codex Alimentarius Commission
language : en
Publisher:
Release Date : 1977
Recommended International Code Of Hygienic Practice For Poultry Processing written by Joint FAO/WHO Codex Alimentarius Commission and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Business & Economics categories.
Recommended International Code Of Hygienic Practice For Poultry Processing
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Author : Codex Alimentarius Commission
language : en
Publisher:
Release Date : 1977
Recommended International Code Of Hygienic Practice For Poultry Processing written by Codex Alimentarius Commission and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with categories.
Codex Alimentarius
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Author : Joint FAO/WHO Codex Alimentarius Commission
language : en
Publisher: Food & Agriculture Org.
Release Date : 1992
Codex Alimentarius written by Joint FAO/WHO Codex Alimentarius Commission and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Business & Economics categories.
The Codex Alimentarius presents adopted international food standards in a uniform manner. The full set, when complete, will comprise 14 volumes. Of these, nine will present standards and codes of practices compiled on a commodity-by-commodity basis, and two will deal with residues of pesticides and veterinary drugs in foods. Other volumes will contain information on acceptances of standards, as well as methods of analysis and sampling. Print editions are available in English, French, and Spanish. The title is also available as a tri-lingual CD-ROM.
Animal Food Production
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Author : Joint FAO/WHO Codex Alimentarius Commission
language : en
Publisher: Food & Agriculture Org.
Release Date : 2008
Animal Food Production written by Joint FAO/WHO Codex Alimentarius Commission and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.
The Codex Committees on Meat Hygiene, Processed Meat and Poultry Products, Residues of Veterinary Drugs in Foods and Food Additives and Contaminants and the ad hoc Task Force on Animal Feeding have developed texts on meat hygiene, animal feeding and antimicrobial resistance. Includes the Code of Hygienic Practice for Meat; the Code of Practice on Good Animal Feeding; a Glossary of Terms and Definitions (Veterinary Drugs Residues in Foods), and more. This first edition includes all texts adopted by the Codex Alimentarius Commission up to 2007.
Recommended International Codes Of Hygenic Practice For Fresh Meat For Ante Mortem And Post Mortem Inspection Of Slaughter Animals And For Processed Meat Products
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Author : Joint FAO/WHO Codex Alimentarius Commission
language : en
Publisher:
Release Date : 1977
Recommended International Codes Of Hygenic Practice For Fresh Meat For Ante Mortem And Post Mortem Inspection Of Slaughter Animals And For Processed Meat Products written by Joint FAO/WHO Codex Alimentarius Commission and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Meat categories.
Codex Alimentarius
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Author : Joint FAO/WHO Codex Alimentarius Commission
language : en
Publisher: Food & Agriculture Org.
Release Date : 2001
Codex Alimentarius written by Joint FAO/WHO Codex Alimentarius Commission and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Codex alimentarius categories.
Processing Of Poultry
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Author : G. C. Mead
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Processing Of Poultry written by G. C. Mead 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 2012-12-06 with Technology & Engineering categories.
Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.
Risk Based Meat Inspection In A Nordic Context
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Author :
language : en
Publisher: Nordic Council of Ministers
Release Date : 2007
Risk Based Meat Inspection In A Nordic Context written by and has been published by Nordic Council of Ministers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Meat inspection categories.
Manual Of Food Quality Control
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Author : Om P. Dhamija
language : en
Publisher: Food & Agriculture Org.
Release Date : 1990
Manual Of Food Quality Control written by Om P. Dhamija and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Business & Economics categories.
Microbiological Analysis Of Red Meat Poultry And Eggs
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Author : G Mead
language : en
Publisher: Woodhead Publishing
Release Date : 2006-11-30
Microbiological Analysis Of Red Meat Poultry And Eggs written by G 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 2006-11-30 with Technology & Engineering categories.
Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. Reviews key issues in food microbiology Discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens Includes chapters on the validation on analytical methods and quality assurance in the laboratory