HANDBOOK OF POULTRY SCIENCE AND TE

Informationen zum Autor Isabel Guerrero-Legarreta, the lead editor, is a Professor in the Biotechnology Department at the Universidad Autó'noma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over 80 manuscripts, 5 books, and 29 book chapters. Y.H. Hui, the Administrative Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology. Klappentext Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field. Zusammenfassung Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. Inhaltsverzeichnis VOLUME 1 PART 1: POULTRY BIOLOGY TO PRE-MORTEM STATUS. 1. Poultry classification/biology. 2. Competitive exclusion. 3. Pre mortem handling. 4. Transportation. PART 2:SLAUGHTER/CUTTING. 5. The slaughterhouse: building. 6. Slaughtering equipment. 7. Carcass evaluation and cutting. 8. Official control. 9. Packaging. 10. Kosher slaughter. 11. Halal slaughter. PART 3: PRESERVATION: FREEZING. 12. Biochemical changes. 13. Physicochemical changes. 14. Low temperature storage. 15. Engineer. principles of freezing. 16. Quality of frozen poultry Sendra. 17. Quality of refrigerated poultry. 18. Refrigeration: equipment. 19. Freezing: equipment. 20. Refri./freezing retails. 21. Refri./freezing industr. Facilities. PART 4 PRESERVATION: HEATING. 22. Heating, drying, chemicals. 23. Irradiation. PART 5: COMPOSITION, CHEMISTRY, AND SENSORY. 24. Quality characteristics. 25. Chemical composition. 26. Texture and tenderness. 27. PSE. PART 6: EGGS. 28. Eggs attributes. 29. Eggs Science and Technology. PART 7: SANITATION AND SAFETY. Section 1: Sanitation, regulations and disease outbreaks. 30. Chemical residues. 31. Microbiology of fresh poultry meat. 32. Principles of HACCP Wendakeen. 33. HACCP in poultry slaughterhouses. 34. Online-inspection. 35. Poultry/foodborne diseas. in US. 36. Poultry foodborne diseasess in Central and South America. SECTION 5: WORKERS SAFETYY. 37. OSHA: basic considerations. 38. Etools. VOLUME 2. PART 1: SECONDARY PROCESSING. 1. Secondary processing. PART 2: METHODS IN PROCESSING. 2. Emulsions: Principles. 3. Emulsions: Applications. 4. Breading: Principles. 5. Breading: Frying and freezing. 6. Mechan. deboning: Principles. 7. Mechan. deboning: Applications. 8. Marination: Principles. 9. Marination: Applications. 10. Non-meat ingredients. PART 3: PRODUCT MANUFACTURING. 11. An overview on processed meat. 12. Canned poultry meat. 13. Turkey bacon. 14. Turkey sausages. 15. Breaded product (nuggets). 16. Paste product (paté). 17. Poultry ham. 18. Luncheon meat. 19. Eggs in processed products. 20. Special dietary products. PART 4: PRODUCT QUALITY. 21. ...

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• Authors: Yoshinori Mine, Casey M. Owens, Joe M. Regenstein, Isabel Guerrero-Legarreta, GUERRERO LEGARRETA ISABEL, Alma Delia Alarcón-Rojo, Christine Alvarado, Amarinder S. Bawa, Francisco Guerrero-Avendaño, Janne Lunden, Lisa McKee, José Ángel Pérez-Alvarez, Marcelo R. Rosmini, Jorge Soriano-Santos, J. Eddie Wu, I Guerrero-Legarr, Y. H. Hui
• Assisted by: Yoshinori Mine (Editor), Yiu H. Hui (Editor), Casey M. Owens (Editor), Joe M. Regenstein (Editor), Isabel Guerrero-Legarreta (Editor), Alma Delia Alarcón-Rojo (Editor), Christine Alvarado (Editor), Amarinder S. Bawa (Editor), Francisco Guerrero-Avendaño (Editor), Janne Lunden (Editor), Lisa McKee (Editor), José Ángel Pérez-Alvarez (Editor), Marcelo R. Rosmini (Editor), Jorge Soriano-Santos (Editor), J. Eddie Wu (Editor), Alma D. Alarcón-Rojo (Editor), H Hui (Editor), Alma Delia Alarcón-Rojo et al (Editor), Y H Hui (Editor), Guerrero-Legarreta Isabel (Editor), Y. H. Hui (Editor), Mine Yoshinori (Co-editor), Alma Delia Alarcón-Rojo (Co-editor), Francisco Guerrero-Avendaño (Co-editor), Lisa McKee (Co-editor), Janne Lundén (Co-editor), Alvarado Christine (Co-editor), Bawa Amarinder S. (Co-editor), José Angel Pérez-Alvarez (Co-editor), Owens Casey M. (Co-editor), Regenstein Joe M. (Co-editor), Rosmini Marcelo R. (Co-editor), Soriano-Santos Jorge (Co-editor), Wu J. Eddie (Co-editor)
• Publisher: Wiley, John and Sons Ltd
• Content: Book
• Product form: Hardback
• Publication date: 05.03.2010
• Subject: Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food
• EAN: 9780470185377
• ISBN: 978-0-470-18537-7
• Pages: 1,484
• Series: Handbook of Poultry Science and Technology
• Subjects: Landwirtschaft, Geflügel, US, Frozen, Life Sciences, Biowissenschaften, microbiology, Fleischverarbeitung, Agriculture, HACCP, Storage, meat, Preservation, chemicals, Quality, Food Science & Technology, Lebensmittelforschung u. -technologie, Fleisch, Fisch, Geflügel, Meat, Fish & Poultry, Allg. Landwirtschaft, Mikrobiologie u. Virologie, Microbiology & Virology, characteristics, poultry slaughterhouses, sendra, refrigerated poultry