04768nam 22007573u 450 991014059790332120210111230900.01-282-68622-497866126862210-470-50447-10-470-50446-3(CKB)2670000000014645(EBL)514297(OCoLC)609862423(SSID)ssj0000397346(PQKBManifestationID)11304539(PQKBTitleCode)TC0000397346(PQKBWorkID)10355314(PQKB)10342858(MiAaPQ)EBC514297(EXLCZ)99267000000001464520131014d2010|||| u|| |engur|n|---|||||txtccrHandbook of Poultry Science and Technology[electronic resource] Secondary ProcessingHoboken Wiley20101 online resource (632 p.)Description based upon print version of record.0-470-18553-8 HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I SECONDARY PROCESSING OF POULTRY PRODUCTS; 1 Processed Poultry Products: A Primer; PART II METHODS FOR PROCESSING POULTRY PRODUCTS; 2 Gelation and Emulsion: Principles; 3 Gelation and Emulsion: Applications; 4 Battering and Breading: Principles and System Development; 5 Battering and Breading: Frying and Freezing; 6 Mechanical Deboning: Principles and Equipment; 7 Mechanical Deboning: Applications and Product Types; 8 Marination, Cooking, and Curing: Principles; 9 Marination, Cooking, and Curing: Applications10 Nonmeat IngredientsPART III PRODUCT MANUFACTURING; 11 Overview of Processed Poultry Products; 12 Canned Poultry Meat; 13 Turkey Bacon; 14 Turkey Sausages; 15 Breaded Products (Nuggets); 16 Paste Products (Pâté); 17 Poultry Ham; 18 Luncheon Meat Including Bologna; 19 Processed Egg Products: Perspective on Nutritional Values; 20 Dietary Products for Special Populations; PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES; 21 Sensory Analysis; 22 Texture and Tenderness in Poultry Products; 23 Protein and Poultry Meat Quality; 24 Poultry Flavor: General Aspects and Applications25 Poultry Meat Color26 Refrigerated Poultry Handling; PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT; 27 Basic Operations and Conditions; 28 Poultry-Processing Equipment; 29 Thermal Processing; 30 Packaging for Poultry Products; PART VI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE; 31 Contamination of Poultry Products; 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products; 33 Campylobacter in Poultry Processing; 34 Microbiology of Ready-to-Eat Poultry Products; 35 Chemical Analysis of Poultry Meat36 Microbial Analytical Methodology for Processed Poultry ProductsPART VII SAFETY SYSTEMS IN THE UNITED STATES; 37 Sanitation Requirements; 38 HACCP for the Poultry Industry; 39 FSIS Enforcement Tools and Processes; Index; Contents of Volume 1: Primary ProcessingA 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,Poultry -- ProcessingPoultry plantsElectronic books.Poultry -- Processing.Poultry plants.636.5664/.93Guerrero-Legarreta Isabel874026Hui Y. H467824Alarcón-Rojo Alma Delia874027Alvarado Christine874028Bawa Amarinder S874029Guerrero-Avendaño Francisco874030Lundén Janne874031McKee Lisa874032Pérez-Álvarez José Ángel874033Mine Yoshinori874034Owens Casey M874035Regenstein Joe M874036Rosmini Marcelo R874037Soriano-Santos Jorge874038Wu J. Eddie874039AU-PeELAU-PeELAU-PeELBOOK9910140597903321Handbook of Poultry Science and Technology1951499UNINA