Handbook of Poultry Science and Technology, Primary Processing

Volume 1 Auflage
ISBN: 978-0-470-18552-0
Verlag: Wiley

Buch, Englisch, 804 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 1361 g

Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.

Autoren/Hrsg.

Guerrero-Legarreta, Isabel

Hui, Y. H.

Alarcón-Rojo, Alma Delia

Alvarado, Christine

Bawa, Amarinder S.

Guerrero-Avendaño, Francisco

Lunden, Janne

McKee, Lisa

Pérez-Alvarez, José Ángel

Mine, Yoshinori

Owens, Casey M.

Regenstein, Joe M.

Rosmini, Marcelo R.

Soriano-Santos, Jorge

Wu, J. Eddie

Fachgebiete

• Naturwissenschaften Agrarwissenschaften Tierhaltung Geflügelzucht
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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.