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Pure Poultry

Pure Poultry PDF Author: Victoria Redhed Miller
Publisher: New Society Publishers
ISBN: 1550925466
Category : Technology & Engineering
Languages : en
Pages : 240

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Book Description
Pure Poultry is a timely resource for new and experienced poultry keepers who want to raise heritage breeds as an integral part of a more sustainable food system. This inspiring "how-to and why-to" guide combines revealing and often humorous anecdotes with detailed information on everything from housing, breeding and day-to-day care, to cooking and food preservation.

Pure Poultry

Pure Poultry PDF Author: Victoria Redhed Miller
Publisher: New Society Publishers
ISBN: 1550925466
Category : Technology & Engineering
Languages : en
Pages : 240

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Book Description
Pure Poultry is a timely resource for new and experienced poultry keepers who want to raise heritage breeds as an integral part of a more sustainable food system. This inspiring "how-to and why-to" guide combines revealing and often humorous anecdotes with detailed information on everything from housing, breeding and day-to-day care, to cooking and food preservation.

Pure Poultry

Pure Poultry PDF Author: Beatrice A. Ojakangas
Publisher:
ISBN: 9781581591064
Category : Cooking (Poultry)
Languages : en
Pages : 175

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Book Description


Handbook of Fermented Meat and Poultry

Handbook of Fermented Meat and Poultry PDF Author: Fidel Toldrá
Publisher: John Wiley & Sons
ISBN: 1118522672
Category : Technology & Engineering
Languages : en
Pages : 528

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Book Description
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

Meat, Poultry, and Egg Products Inspection Act of 1982

Meat, Poultry, and Egg Products Inspection Act of 1982 PDF Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Publisher:
ISBN:
Category : Eggs
Languages : en
Pages : 224

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Burnham's New Poultry Book

Burnham's New Poultry Book PDF Author: George Pickering Burnham
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 343

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Impacts of COVID-19 on Myanmar’s poultry sector: Implications for achieving the sustainable development goals

Impacts of COVID-19 on Myanmar’s poultry sector: Implications for achieving the sustainable development goals PDF Author: Fang, Cheng
Publisher: Intl Food Policy Res Inst
ISBN:
Category : Political Science
Languages : en
Pages : 15

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Book Description
This paper analyzes the impact of COVID-19 on two types of poultry production systems, broilers and layers, in Myanmar using five waves of telephone surveys from June to August 2020. The surveys were implemented with 269 poultry farms previously surveyed in 2019. The slow supply response of layer farms to increased egg demand after the initial COVID-19 shocks has resulted in higher egg prices for consumers. This, in turn, has affected nutritional intake, making it more difficult for Myanmar to achieve the second Sustainable Development Goal of ending hunger and malnutrition by 2030. Within both broiler and layer production systems are found both integrated poultry and fish farms and pure poultry farms. For layer farms, integration of poultry production with fish has provided a buffer against risk; the bankruptcy rate among integrated layer-fish farms was much lower than among pure layer farms. However, such advantages of integration of poultry with fish production are not seen for broiler farms.

Poultry Genetics, Breeding, and Biotechnology

Poultry Genetics, Breeding, and Biotechnology PDF Author: W. M. Muir
Publisher: CABI
ISBN: 9780851998459
Category : Technology & Engineering
Languages : en
Pages : 744

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Book Description
This comprehensive research book represents the first complete integration of current knowledge in this area. It addresses issues associated with poultry breeding particularly by examining quantitative and molecular genetics and the uses of transgenic technology. A special section covers the important area of disease resistance and transmission.

Small-Scale Poultry Keeping

Small-Scale Poultry Keeping PDF Author: Ray Feltwell
Publisher: Faber & Faber
ISBN: 0571265391
Category : Technology & Engineering
Languages : en
Pages : 228

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Book Description
Whether you hope to produce eggs and poultry meat for local sale, or simply relish the joy of eating your own freshly collected free-range eggs, this new addition gives invaluable advice on the type of poultry to choose, housing, feeding, breeding and general management.

Nitrite Restrictions on Poultry

Nitrite Restrictions on Poultry PDF Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Dairy and Poultry
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 180

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Book Description


Poultry Products Technology

Poultry Products Technology PDF Author: Vivian E Mountney
Publisher: CRC Press
ISBN: 9781560228561
Category : Technology & Engineering
Languages : en
Pages : 446

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Book Description
Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good economic and dietary values. This classic volume is intended for poultry and food technology students, but with its new, timely examples, it can be used as a general reference book for those who need quick general knowledge in a specific area of the poultry industry.