Handbook of Poultry Science and Technology, Volume 1, Primary Processing (eBook, PDF)
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A comprehensive reference for the poultryindustry--Volume 1 describes everything from husbandryup to preservation With an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 1describes husbandry, slaughter, preservation, and safety. Itpresents all the details professionals need to know beginning withlive poultry through to the freezing of whole poultry andpredetermined cut parts. Throughout, the coverage focuses on oneparamount objective: an acceptable quality and a safe product…mehr

Produktbeschreibung
A comprehensive reference for the poultryindustry--Volume 1 describes everything from husbandryup to preservation With an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 1describes husbandry, slaughter, preservation, and safety. Itpresents all the details professionals need to know beginning withlive poultry through to the freezing of whole poultry andpredetermined cut parts. Throughout, the coverage focuses on oneparamount objective: an acceptable quality and a safe product forconsumer purchase and use. The text includes safety requirementsand regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into sevenparts: * Poultry: biology to pre-mortem status--includessuch topics as classification and biology, competitive exclusion,transportation to the slaughterhouse, and more * Slaughtering and cutting--includes theslaughterhouse building and required facilities, equipment, andoperations; carcass evaluation and cutting; kosher and halalslaughter; and more * Preservation: refrigeration and freezing--includesthe biology and physicochemistry of poultry meat in rigor mortisunder ambient temperature, as well as changes that occur duringfreezing and thawing; engineering principles; equipment andprocesses; quality; refrigeration and freezing for variousfacilities; and more * Preservation: heating, drying, chemicals, andirradiation * Composition, chemistry, and sensoryattributes--includes quality characteristics,microbiology, nutritional components, chemical composition, andtexture of raw poultry meat * Eggs--includes egg attributes, science, andtechnology * Sanitation and Safety--includes PSE,poultry-related foodborne diseases, OSHA requirements, HACCP andits application, and more

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  • Produktdetails
  • Verlag: John Wiley & Sons
  • Seitenzahl: 804
  • Erscheinungstermin: 09.04.2010
  • Englisch
  • ISBN-13: 9780470504444
  • Artikelnr.: 37295225
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.