Handbook of Poultry Science and Technology, Primary Processing


Author: Isabel Guerrero-Legarreta

Publisher: John Wiley & Sons

ISBN: 9780470504444

Category: Technology & Engineering

Page: 804

View: 1976

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation 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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

Poultry Meat Processing, Second Edition


Author: Casey M. Owens

Publisher: CRC Press

ISBN: 1439882169

Category: Technology & Engineering

Page: 454

View: 5973

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 Fork Now containing even more illustrations, this completely revised second edition features: Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S. New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination Significant updates on primary, secondary, and further processing to reflect changes in the processing industry This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.

Using the Agricultural, Environmental, and Food Literature


Author: Barbara S. Hutchinson,Antoinette Paris-Greider

Publisher: CRC Press

ISBN: 0824743768

Category: Technology & Engineering

Page: 536

View: 2826

This text discusses a wide range of print and electronic media to locate hard-to-find documents, navigate poorly indexed subjects and investigate specific research topics and subcategories. It includes a chapter on grey and extension literature covering technical reports and international issues.

Meat Science

An Introductory Text


Author: P. D. Warriss

Publisher: CABI

ISBN: 1845935934

Category: Technology & Engineering

Page: 234

View: 2258

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading

Sustainable Poultry Production in Europe


Author: Emily Burton,Joanne Gatcliffe,Helen Masey O'Neill,Dawn Scholey

Publisher: CABI

ISBN: 1780645309

Category: Technology & Engineering

Page: 347

View: 8522

Examining sustainable poultry production systems across Europe, this book contains a selected cross section of papers from the 2014 UK Poultry Science Symposium. It reviews essential topics such as resources and supply chains, the global poultry market, risk management, zoonoses and green issues. Providing a compilation of the most current research in the poultry science and production industry, this book is an important resource for both researchers and professionals.

Poultry Meat Science


Author: G. C. Mead

Publisher: C A B International

ISBN: 9780851992372

Category: Technology & Engineering

Page: 444

View: 1325

This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, color, texture and flavor, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.

Poultry Feathers and Skin

The Poultry Integument in Health and Welfare


Author: Oluyinka A Olukosi,Victor Olori,Ariane Helmbrecht,Sarah Lambton,Nick French

Publisher: CABI

ISBN: 1786395118

Category: Medical

Page: 200

View: 4885