Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety , this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.
Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety , this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty-nine book chapters. Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.
Inhaltsangabe
PART 1: POULTRY BIOLOGY TO PRE-MORTEM STATUS. 1. Poultry classification/biology. 2. Competitive exclusion. 3. Pre mortem handling. 4. Transportation. PART 2:SLAUGHTER/CUTTING. 5. The slaughterhouse: building. 6. Slaughtering equipment. 7. Carcass evaluation and cutting. 8. Official control. 9. Packaging. 10. Kosher slaughter. 11. Halal slaughter. PART 3: PRESERVATION: FREEZING. 12. Biochemical changes. 13. Physicochemical changes. 14. Low temperature storage. 15. Engineer. principles of freezing. 16. Quality of frozen poultry Sendra. 17. Quality of refrigerated poultry. 18. Refrigeration: equipment. 19. Freezing: equipment. 20. Refri./freezing retails. 21. Refri./freezing industr. Facilities. PART 4 PRESERVATION: HEATING. 22. Heating, drying, chemicals. 23. Irradiation. PART 5: COMPOSITION, CHEMISTRY, AND SENSORY. 24. Quality characteristics. 25. Chemical composition. 26. Texture and tenderness. 27. PSE. PART 6: EGGS. 28. Eggs attributes. 29. Eggs Science and Technology. PART 7: SANITATION AND SAFETY. Section 1: Sanitation, regulations and disease outbreaks. 30. Chemical residues. 31. Microbiology of fresh poultry meat. 32. Principles of HACCP Wendakeen. 33. HACCP in poultry slaughterhouses. 34. Online-inspection. 35. Poultry/foodborne diseas. in US. 36. Poultry foodborne diseasess in Central and South America. SECTION 5: WORKERS SAFETYY. 37. OSHA: basic considerations. 38. Etools.