Poultry meat processing
| Formato: | Libro electrónico |
|---|---|
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Florida :
CRC Press
[2010]
|
| Edición: | Second edition |
| Materias: | |
| Acceso en línea: | Acceso restringido con credenciales, usuarios UPSA |
| Ver en Biblioteca de la Universidad Pontificia de Salamanca: | https://koha.upsa.es/cgi-bin/koha/opac-detail.pl?biblionumber=725146 |
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Tabla de Contenidos:
- ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado
- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr
- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee
- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens
- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili
- ch. 6. Packaging / Paul L. Daw
- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.]
- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd
- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner
- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell
- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith
- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn
- ch. 13. Coated poultry products / Casey M. Owens
- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee
- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton
- ch. 16. Quality assurance and process control / Douglas P. Smith
- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson
- ch. 18. Processing water and wastewater / William C. Merka
- ch. 19. Coproducts and by-products from poultry processing / Rubén O. Morawicki
- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico
- ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry.
