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[null,"1.","Record Nr.",null,"UNINA9911006698803321"]
[null,null,"Titolo",null,"Poultry meat processing and quality / / edited by G.C. Mead"]
[null,null,"Pubbl/distr/stampa",null,"Abington, : Woodhead Publishing Limited, 2004"]
[null,null,"ISBN",null,"1-280-37303-2"]
[{"$nulls":4},"9786610373031"]
[{"$nulls":4},"1-85573-903-8"]
[{"$nulls":4},"1-59124-930-9"]
[null,null,"Descrizione fisica",null,"1 online resource (405 p.)"]
[null,null,"Collana",null,"Woodhead Publishing in food science and technology"]
[null,null,"Disciplina",null,"664.93"]
[null,null,"Soggetti",null,"Poultry - Processing"]
[{"$nulls":4},"Livestock - Processing"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Front 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"]
[{"$nulls":4},"2.2 Factors affecting quality of poultry meat: age2.3 Factors affecting quality of poultry meat: genotype; 2.4 Factors affecting quality of poultry meat: sex; 2.5 Factors affecting quality of poultry meat: rearing conditions and production practices; 2.6 Future trends: improving poultry quality; 2.7 Sources of further information and advice; 2.8 References; Chapter 3. Husbandry techniques; 3.1 Introduction; 3.2 Environmental influences on the quality of poultry meat; 3.3 The influence of feed and nutrition on the quality of poultry meat"]
[{"$nulls":4},"3.4 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 "]
[{"$nulls":4},"methods and use of captive bolts; 4.5 The effects of pre-slaughter stress and stunning methods on meat quality; 4.6 Methods of neck cutting, dislocation and decapitation"]
[{"$nulls":4},"4.7 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"]
[{"$nulls":4},"6.2 The development of further processing: market and consumer forces and scientific research6.3 Further processing methods and technologies; 6.4 Categories of poultry products; 6.5 The development of new poultry products; 6.6 Future trends; 6.7 Conclusions; 6.8 Sources of further information and advice; Chapter 7. Poultry packaging; 7.1 Introduction; 7.2 Functions of packaging; 7.3 Packaging materials; 7.4 Packaging methods; 7.5 Biopolymer packaging for poultry meat; 7.6 Future trends; 7.7 Sources of further information and advice; 7.8 References; Chapter 8. Poultry refrigeration"]
[{"$nulls":4},"8.1 Introduction: the importance of refrigeration"]
[null,null,null,"Sommario/riassunto","Poultry 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"]