Handbook of Poultry Science and Technology: Secondary Processing (2) - Couverture rigide

 
9780470185537: Handbook of Poultry Science and Technology: Secondary Processing (2)
Couverture rigide
ISBN 10 : 0470185538 ISBN 13 : 9780470185537
Editeur : John Wiley & Sons Inc, 2010

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.

Éditeur
John Wiley & Sons Inc
Date d'édition
2010
Langue
anglais
ISBN 10 
0470185538
ISBN 13 
9780470185537
Reliure
Relié
Numéro d'édition
2
Nombre de pages
630
Éditeur
Guerrero-Legarreta Isabel
Coordonnées du fabricant
non disponible
Personne responsable
non disponible