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Synopsis
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
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Handbook of Poultry Science and Technology, Secondary Processing
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Handbook of Poultry Science and Technology : Secondary Processing
Edité par
Wiley, 2010
ISBN 10 : 0470185538
ISBN 13 : 9780470185537
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Handbook of Poultry Science and Technology : Secondary Processing
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ISBN 13 : 9780470185537
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Hardcover. Etat : new. Hardcover. A comprehensive reference for the poultry industryVolume 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 productsan overviewMethods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredientsProduct manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infantsProduct quality and sensory attributesincludes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and moreEngineering principles, operations, and equipmentincludes processing equipment, thermal processing, packaging, and moreContaminants, pathogens, analysis, and quality assuranceincludes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysisSafety systems in the United Statesincludes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms 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. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9780470185537
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