Poultry Meat Processing, Second Edition

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 Processing, Second Edition is thoroughly expanded and updated. Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to ForkNow containing even more illustrations, this completely revised second edition features:Three new chap

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Year of publication:	2010 ; 2nd ed
Authors:	Owens, Casey M.
Other Persons:	Alvarado, Christine (contributor) ; Sams, Alan R. (contributor)
Publisher:	Hoboken : Taylor and Francis
Subject:	Geflügelfleisch \| Poultry meat \| Fleischwirtschaft \| Meat industry \| Geflügelhaltung \| Aviculture \| Fleisch \| Meat \| Geflügel \| Poultry
Description of contents:	Table of Contents [gbv.de]

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Extent:	Online-Ressource (456 p)
Type of publication:	Book / Working Paper
Language:	English
Notes:	Description based upon print version of record Front cover; Dedication; Contents; Preface; Contributors; chapter one. Introduction to poultry meat processing; chapter two. Preslaughter factors affecting poultry meat quality; chapter three. First processing:Slaughter through chilling; chapter four. Second processing: Parts, deboning, and portion control; chapter five. Poultry meat inspection and grading; chapter six. Packaging; chapter seven. Meat quality: Sensory and instrumental evaluations; chapter eight. Microbiological pathogens: Live poultry considerations; chapter nine. Poultry-borne pathogens: Plant considerations chapter ten. Spoilage bacteria associated with poultrychapter eleven. Functional properties of muscle proteins in processed poultry products; chapter twelve. Formed and emulsion products; chapter thirteen. Coated poultry products; chapter fourteen. Mechanical separation of poultry meat and its use in products; chapter fifteen. Marination, cooking, and curing of poultry products; chapter sixteen. Quality assurance and process control; chapter seventeen. Nutritive value of poultry meat; chapter eighteen. Processing water and wastewater chapter nineteen. Coproducts and by-products from poultry processingchapter twenty. Poultry processing under animal welfare and organic standards in the United States; chapter twenty-one. A brief introduction to some of the practical aspects of the kosher aand halal laws for poultry industry; Index; Back cover
ISBN:	978-1-4200-9189-2 ; 978-1-4398-8216-0 ; 978-1-4200-9189-2
Source:	ECONIS - Online Catalogue of the ZBW

Persistent link: https://www.econbiz.de/10012678789