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Poultry Meat Processing and Quality

Poultry Meat Processing and Quality PDF Author: G Mead
Publisher: Woodhead Publishing
ISBN: 9781855737273
Category : Business & Economics
Languages : en
Pages : 408

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Book Description
Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.

Poultry Meat Processing and Quality

Poultry Meat Processing and Quality PDF Author: G Mead
Publisher: Woodhead Publishing
ISBN: 9781855737273
Category : Business & Economics
Languages : en
Pages : 408

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Book Description
Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.

Poultry Meat Processing

Poultry Meat Processing PDF Author: Casey M. Owens
Publisher: CRC Press
ISBN: 1439882169
Category : Business & Economics
Languages : en
Pages : 454

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Book Description
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 Pro

Poultry Products Processing

Poultry Products Processing PDF Author: Shai Barbut
Publisher: CRC Press
ISBN: 9781587160608
Category : Technology & Engineering
Languages : en
Pages : 560

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Book Description
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.

Poultry Meat Processing and Quality

Poultry Meat Processing and Quality PDF Author: G Mead
Publisher: McGraw Hill Professional
ISBN: 9781855737273
Category : Business & Economics
Languages : en
Pages : 416

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Book Description
Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.

Poultry Products Processing

Poultry Products Processing PDF Author: Shai Barbut
Publisher: CRC Press
ISBN: 1420031740
Category : Technology & Engineering
Languages : en
Pages : 560

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Book Description
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.

Egg and Poultry-meat Processing

Egg and Poultry-meat Processing PDF Author: William J. Stadelman
Publisher: Wiley-VCH
ISBN: 9780895734396
Category : Technology & Engineering
Languages : en
Pages : 211

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Book Description


The Microbiology of Poultry Meat Products

The Microbiology of Poultry Meat Products PDF Author: F Cunningham
Publisher: Elsevier
ISBN: 0323153712
Category : Technology & Engineering
Languages : en
Pages : 370

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Book Description
The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.

Poultry Meat Processing, Second Edition

Poultry Meat Processing, Second Edition PDF Author: Casey M. Owens
Publisher: CRC Press
ISBN: 9781420091892
Category : Technology & Engineering
Languages : en
Pages : 448

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Book Description
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.

Microbiology of Meat and Poultry

Microbiology of Meat and Poultry PDF Author: A.R. Davies
Publisher: Springer Science & Business Media
ISBN: 9780751403985
Category : Science
Languages : en
Pages : 364

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Book Description
This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

Handbook of Poultry Science and Technology, Secondary Processing

Handbook of Poultry Science and Technology, Secondary Processing PDF Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 9780470504468
Category : Technology & Engineering
Languages : en
Pages : 630

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Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products 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 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms