Handbook of poultry science and technology . Volume 1 Primary processing [[electronic resource] /] / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcón-Rojo ... [et al.]

• Pubblicazione: Hoboken, N.J., : Wiley, c2010
• Descrizione fisica: 1 online resource (806 p.)
• Disciplina: 664.93
• Soggetto topico: Poultry - Processing; Poultry plants
• Soggetto genere / forma: Electronic books.
• Altri autori: Guerrero-LegarretaIsabel
• Note generali: Includes index.
• Nota di contenuto: HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY; CONTENTS; Contributors; Preface; PART I POULTRY: BIOLOGY TO PREMORTEM STATUS; 1 Poultry Biology, Classification, and Trade Descriptions; 2 Competitive Exclusion Treatment in Poultry Management; 3 Premortem Handling; 4 Transportation to the Slaughterhouse; PART II SLAUGHTERING AND CUTTING; 5 Slaughterhouse Building and Facility Requirements; 6 Slaughtering Equipment and Operations; 7 Poultry Carcass Evaluation and Cutting; 8 Official Control of Slaughterhouses and Processing Plants; 9 Poultry Packaging; 10 Kosher Laws in Food Processing ; 11 Food Production from the Halal PerspectivePART III PRESERVATION: REFRIGERATION AND FREEZING; 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature; 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat; 14 Low-Temperature Storage of Poultry; 15 Engineering Principles of Freezing; 16 Quality of Frozen Poultry; 17 Quality of Refrigerated Poultry; 18 Refrigeration Equipment and Operations; 19 Freezing Equipment and Operations; 20 Refrigeration and Freezing in Central Facilities and Retail Stores ; 21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories)PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION; 22 Heating, Drying, and Chemicals; 23 Irradiation; PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES; 24 Quality Characteristics of Poultry Products; 25 Chemical Composition and Nutritional Content of Raw Poultry Meat; 26 Poultry Meat Tenderness; 27 Pale, Soft, and Exudative Poultry Meat; PART VI EGGS; 28 Nutritional and Health Attributes of Eggs; 29 Functional Properties of Egg Components in Food Systems ; PART VII SANITATION AND SAFETY30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics); 31 Factors Affecting Microbial Growth in Fresh Poultry; 32 Basic Principles of the HACCP System in the Poultry Industry; 33 HACCP in Poultry Slaughterhouses; 34 Online Inspection; 35 Poultry-Related Foodborne Disease; 36 Poultry-Related Foodborne Diseases in Central and South; 37 Overview of Poultry Processing and Workers' Safety; 38 Poultry-Processing Industry and eTool; Index; Contents of Volume 2: Secondary Processing
• Sommario/riassunto: A comprehensive reference for the poultry industry-Volume 1 describes everything from husbandry up to preservation 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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable
• Titolo autorizzato: Handbook of poultry science and technology
• ISBN: 1-282-68621-6; 9786612686214; 0-470-50445-5; 0-470-50444-7
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910140598303321
• Lo trovi qui: Univ. Federico II