The Microbiology Of Poultry Meat Products

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The Microbiology Of Poultry Meat Products

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Author : F Cunningham
language : en
Publisher: Elsevier
Release Date : 2012-12-02

The Microbiology Of Poultry Meat Products written by F Cunningham and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.

The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.

Microbiology Of Meat And Poultry

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Author : A.R. Davies
language : en
Publisher: Springer Science & Business Media
Release Date : 1998-08-31

Microbiology Of Meat And Poultry written by A.R. Davies 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 1998-08-31 with Science categories.

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

Handbook Of Fermented Meat And Poultry

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Author : Fidel Toldrá
language : en
Publisher: John Wiley & Sons
Release Date : 2014-12-31

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 2014-12-31 with Technology & Engineering categories.

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Meat Microbiology

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Author : M. H. Brown
language : en
Publisher: Elsevier Applied Science
Release Date : 1982-01-01

Meat Microbiology written by M. H. Brown and has been published by Elsevier Applied Science this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982-01-01 with Science categories.

Meat And Meat Products Technology Chemistry And Microbiology

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Author : A. Varnam
language : en
Publisher: Springer Science & Business Media
Release Date : 1995-12-31

Meat And Meat Products Technology Chemistry And Microbiology written by A. Varnam 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 1995-12-31 with Business & Economics categories.

Provides integrated and up-to-date coverage of this important food group

Thermal Processing Of Ready To Eat Meat Products

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Author : C. Lynn Knipe
language : en
Publisher: John Wiley & Sons
Release Date : 2009-08-14

Thermal Processing Of Ready To Eat Meat Products written by C. Lynn Knipe 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 2009-08-14 with Technology & Engineering categories.

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Poultry Meat Processing And Quality

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Author : G Mead
language : en
Publisher: Elsevier
Release Date : 2004-06-01

Poultry Meat Processing And Quality written by G Mead and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-06-01 with Technology & Engineering categories.

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues

Poultry Products Technology

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Author : Vivian E Mountney
language : en
Publisher: CRC Press
Release Date : 1995-11-03

Poultry Products Technology written by Vivian E Mountney and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-11-03 with Technology & Engineering categories.

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good economic and dietary values. This classic volume is intended for poultry and food technology students, but with its new, timely examples, it can be used as a general reference book for those who need quick general knowledge in a specific area of the poultry industry.

Poultry Products Technology

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Author : VivianE Mountney
language : en
Publisher: Routledge
Release Date : 2017-10-06

Poultry Products Technology written by VivianE Mountney and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-06 with Science categories.

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good econ

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.