LEADER 04768nam 22007573u 450 001 9910140597903321 005 20210111230900.0 010 $a1-282-68622-4 010 $a9786612686221 010 $a0-470-50447-1 010 $a0-470-50446-3 035 $a(CKB)2670000000014645 035 $a(EBL)514297 035 $a(OCoLC)609862423 035 $a(SSID)ssj0000397346 035 $a(PQKBManifestationID)11304539 035 $a(PQKBTitleCode)TC0000397346 035 $a(PQKBWorkID)10355314 035 $a(PQKB)10342858 035 $a(MiAaPQ)EBC514297 035 $a(EXLCZ)992670000000014645 100 $a20131014d2010|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aHandbook of Poultry Science and Technology$b[electronic resource] $eSecondary Processing 210 $aHoboken $cWiley$d2010 215 $a1 online resource (632 p.) 300 $aDescription based upon print version of record. 311 $a0-470-18553-8 327 $aHANDBOOK 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: Applications 327 $a10 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 (Pa?te?); 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 Applications 327 $a25 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 Meat 327 $a36 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 Processing 330 $aA 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, 606 $aPoultry -- Processing 606 $aPoultry plants 608 $aElectronic books. 615 4$aPoultry -- Processing. 615 4$aPoultry plants. 676 $a636.5 676 $a664/.93 700 $aGuerrero-Legarreta$b Isabel$0874026 701 $aHui$b Y. H$0467824 701 $aAlarco?n-Rojo$b Alma Delia$0874027 701 $aAlvarado$b Christine$0874028 701 $aBawa$b Amarinder S$0874029 701 $aGuerrero-Avendan?o$b Francisco$0874030 701 $aLunde?n $b Janne$0874031 701 $aMcKee$b Lisa$0874032 701 $aPe?rez-A?lvarez $b Jose? A?ngel$0874033 701 $aMine$b Yoshinori$0874034 701 $aOwens$b Casey M$0874035 701 $aRegenstein$b Joe M$0874036 701 $aRosmini$b Marcelo R$0874037 701 $aSoriano-Santos$b Jorge$0874038 701 $aWu$b J. Eddie$0874039 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9910140597903321 996 $aHandbook of Poultry Science and Technology$91951499 997 $aUNINA