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    Gebundenes Buch

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.…mehr

Produktbeschreibung
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.
  • Produktdetails
  • Verlag: JOHN WILEY & SONS INC / Wiley, John, & Sons, Inc
  • Volume 2
  • Seitenzahl: 614
  • Erscheinungstermin: Februar 2010
  • Englisch
  • Abmessung: 236mm x 160mm x 38mm
  • Gewicht: 998g
  • ISBN-13: 9780470185537
  • ISBN-10: 0470185538
  • Artikelnr.: 27674852
Inhaltsangabe
PART 1: SECONDARY PROCESSING. 1. Secondary processing. PART 2: METHODS IN PROCESSING. 2. Emulsions: Principles. 3. Emulsions: Applications. 4. Breading: Principles. 5. Breading: Frying and freezing. 6. Mechan. deboning: Principles. 7. Mechan. deboning: Applications. 8. Marination: Principles. 9. Marination: Applications. 10. Non
meat ingredients. PART 3: PRODUCT MANUFACTURING. 11. An overview on processed meat. 12. Canned poultry meat. 13. Turkey bacon. 14. Turkey sausages. 15. Breaded product (nuggets). 16. Paste product (paté). 17. Poultry ham. 18. Luncheon meat. 19. Eggs in processed products. 20. Special dietary products. PART 4: PRODUCT QUALITY. 21. Sensory attributes. 22. Texture and tenderness. 23. Protein and poultry meat quality. 24. Flavors. 25. Color. 26. Refrigerated poultry handling. PART 5: ENGINEERING PRINCIPLES. 27. Basic operations and conditions. 28. Processing equipment. 29. Thermal processing. 30. Packaging. PART 6: CONTAMINANTS. 31. Contamination. 32. Microbial ecology and spoilage. 33. Campylobacter. 34. Microbiology: ready
to
eat. 35. Chemical analysis. 36. Microbial analysis. PART 7: U.S. SAFETY SYSTEMS. 37. Sanitation requirements in US. 38. Principles of HACCP. 39. Enforcement tools in US.