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Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing
| Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing |
| Autore | Guerrero-Legarreta Isabel |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2010 |
| Descrizione fisica | 1 online resource (632 p.) |
| Disciplina |
636.5
664/.93 |
| Altri autori (Persone) |
HuiY. H
Alarcón-RojoAlma Delia AlvaradoChristine BawaAmarinder S Guerrero-AvendañoFrancisco LundénJanne McKeeLisa Pérez-ÁlvarezJosé Ángel MineYoshinori OwensCasey M RegensteinJoe M RosminiMarcelo R Soriano-SantosJorge WuJ. Eddie |
| Soggetto topico |
Poultry -- Processing
Poultry plants |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-68622-4
9786612686221 0-470-50447-1 0-470-50446-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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: Applications
10 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 Applications 25 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 36 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 |
| Record Nr. | UNINA-9910140597903321 |
Guerrero-Legarreta Isabel
|
||
| Hoboken, : Wiley, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing
| Handbook of Poultry Science and Technology [[electronic resource] ] : Secondary Processing |
| Autore | Guerrero-Legarreta Isabel |
| Pubbl/distr/stampa | Hoboken, : Wiley, 2010 |
| Descrizione fisica | 1 online resource (632 p.) |
| Disciplina |
636.5
664/.93 |
| Altri autori (Persone) |
HuiY. H
Alarcón-RojoAlma Delia AlvaradoChristine BawaAmarinder S Guerrero-AvendañoFrancisco LundénJanne McKeeLisa Pérez-ÁlvarezJosé Ángel MineYoshinori OwensCasey M RegensteinJoe M RosminiMarcelo R Soriano-SantosJorge WuJ. Eddie |
| Soggetto topico |
Poultry -- Processing
Poultry plants |
| ISBN |
1-282-68622-4
9786612686221 0-470-50447-1 0-470-50446-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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: Applications
10 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 Applications 25 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 36 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 |
| Record Nr. | UNINA-9910830132103321 |
|
Guerrero-Legarreta Isabel
|
||
| Hoboken, : Wiley, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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.]
| 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.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (806 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) | Guerrero-LegarretaIsabel |
| Soggetto topico |
Poultry - Processing
Poultry plants |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-68621-6
9786612686214 0-470-50445-5 0-470-50444-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910140598303321 |
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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.]
| 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.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (806 p.) |
| Disciplina | 664.93 |
| Altri autori (Persone) | Guerrero-LegarretaIsabel |
| Soggetto topico |
Poultry - Processing
Poultry plants |
| ISBN |
1-282-68621-6
9786612686214 0-470-50445-5 0-470-50444-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910830319403321 |
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of poultry science and technology . Volume 1 Primary processing / / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcon-Rojo ... [et al.]
| Handbook of poultry science and technology . Volume 1 Primary processing / / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcon-Rojo ... [et al.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2010 |
| Descrizione fisica | 1 online resource (806 p.) |
| Disciplina | 664/.93 |
| Altri autori (Persone) | Guerrero-LegarretaIsabel |
| Soggetto topico |
Poultry - Processing
Poultry plants |
| ISBN |
9786612686214
9781282686212 1282686216 9780470504451 0470504455 9780470504444 0470504447 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9911019763303321 |
| Hoboken, N.J., : Wiley, c2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of poultry science and technology / / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcon-Rojo ... [et al.]
| Handbook of poultry science and technology / / editor, Isabel Guerrero-Legarreta ; consulting editor, Y.H. Hui ; associate editors, Alma Delia Alarcon-Rojo ... [et al.] |
| Pubbl/distr/stampa | Hoboken, N.J., : Wiley, c2009 |
| Descrizione fisica | 1 online resource (632 p.) |
| Disciplina | 664/.93 |
| Altri autori (Persone) |
Guerrero-LegarretaIsabel
HuiY. H (Yiu H.) Alarcon-RojoAlma Delia |
| Soggetto topico |
Poultry - Processing
Poultry plants |
| ISBN |
9786612686221
9781282686229 1282686224 9780470504475 0470504471 9780470504468 0470504463 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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: Applications
10 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 Applications 25 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 36 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 |
| Record Nr. | UNINA-9911019352603321 |
| Hoboken, N.J., : Wiley, c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
