LEADER 00740nam0-22002771i-450- 001 990006097830403321 005 19980601 035 $a000609783 035 $aFED01000609783 035 $a(Aleph)000609783FED01 035 $a000609783 100 $a19980601f????----km-y0itay50------ba 105 $a--------00-yy 200 1 $aStrafrechtsreform$fFranz von Liszt. 210 $aBerlin,Leipzig$cRothschild ,$ds.d. 215 $a203_211 p.$d23 cm 676 $a345 700 1$aLiszt,$bFranz von$f<1851-1919>$0230788 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990006097830403321 952 $aBUSTA 5 (25) 31$b8275$fFGBC 959 $aFGBC 996 $aStrafrechtsreform$9575046 997 $aUNINA DB $aGIU01 LEADER 05355nam 2200661Ia 450 001 9911006698803321 005 20200520144314.0 010 $a1-280-37303-2 010 $a9786610373031 010 $a1-85573-903-8 010 $a1-59124-930-9 035 $a(CKB)1000000000026231 035 $a(EBL)1640163 035 $a(SSID)ssj0000072742 035 $a(PQKBManifestationID)11969940 035 $a(PQKBTitleCode)TC0000072742 035 $a(PQKBWorkID)10095268 035 $a(PQKB)11529535 035 $a(MiAaPQ)EBC1640163 035 $a(MiAaPQ)EBC269352 035 $a(Au-PeEL)EBL269352 035 $a(OCoLC)62901424 035 $a(NjHacI)991000000000026231 035 $a(EXLCZ)991000000000026231 100 $a20041115d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aPoultry meat processing and quality /$fedited by G.C. Mead 210 $aAbington $cWoodhead Publishing Limited$d2004 215 $a1 online resource (405 p.) 225 1 $aWoodhead Publishing in food science and technology 300 $aDescription based upon print version of record. 311 $a1-85573-727-2 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Poultry Meat Processing and Quality; Copyright Page; Table of Contents; Contributor contact details; Introduction; Chapter 1. Meat quality and consumer requirements; 1.1 Introduction; 1.2 Meat quality: concept and characteristics; 1.3 Food safety: poultry microbial hazards; 1.4 Ethical concerns: animal welfare, genetic modification and organic production; 1.5 Quality improvement, consumer demands and the structure of this book; 1.6 Future trends; 1.7 Sources of further information; 1.8 References; Chapter 2. Breeding and quality of poultry; 2.1 Introduction 327 $a2.2 Factors affecting quality of poultry meat: age2.3 Factors affecting quality of poultry meat: genotype; 2.4 Factors affecting quality of poultry meat: sex; 2.5 Factors affecting quality of poultry meat: rearing conditions and production practices; 2.6 Future trends: improving poultry quality; 2.7 Sources of further information and advice; 2.8 References; Chapter 3. Husbandry techniques; 3.1 Introduction; 3.2 Environmental influences on the quality of poultry meat; 3.3 The influence of feed and nutrition on the quality of poultry meat 327 $a3.4 The influence of non-nutrient feed additives on the quality of poultry meat3.5 Husbandry and society: animal welfare and environmental concerns; 3.6 Sources of further information and advice; 3.7 References; Chapter 4. Stunning and slaughter of poultry; 4.1 Introduction; 4.2 Legislative and religious requirements for the slaughter of poultry; 4.3 Electrical stunning methods; 4.4 Gas stunning methods and use of captive bolts; 4.5 The effects of pre-slaughter stress and stunning methods on meat quality; 4.6 Methods of neck cutting, dislocation and decapitation 327 $a4.7 Future trends: improving poultry meat quality4.8 Sources of further information and advice; 4.9 References; Chapter 5. Primary processing of poultry; 5.1 Introduction; 5.2 Live-bird supply; 5.3 Stunning, killing, scalding and plucking; 5.4 Evisceration and giblet harvesting; 5.5 Chilling; 5.6 Whole-bird selection by weight and quality; 5.7 Whole-carcass packaging; 5.8 Secondary chilling; 5.9 Portioning and deboning operations; 5.10 Future trends; 5.11 References; Chapter 6. Further processing of poultry; 6.1 Introduction: poultry consumption and the evolution of the poultry industry 327 $a6.2 The development of further processing: market and consumer forces and scientific research6.3 Further processing methods and technologies; 6.4 Categories of poultry products; 6.5 The development of new poultry products; 6.6 Future trends; 6.7 Conclusions; 6.8 Sources of further information and advice; Chapter 7. Poultry packaging; 7.1 Introduction; 7.2 Functions of packaging; 7.3 Packaging materials; 7.4 Packaging methods; 7.5 Biopolymer packaging for poultry meat; 7.6 Future trends; 7.7 Sources of further information and advice; 7.8 References; Chapter 8. Poultry refrigeration 327 $a8.1 Introduction: the importance of refrigeration 330 $aPoultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaug 410 0$aWoodhead Publishing in food science and technology. 606 $aPoultry$xProcessing 606 $aLivestock$xProcessing 615 0$aPoultry$xProcessing. 615 0$aLivestock$xProcessing. 676 $a664.93 701 $aMead$b G. C$01822657 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911006698803321 996 $aPoultry meat processing and quality$94390395 997 $aUNINA