Poultry Products Processing :
By: Barbut, Shai
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Material type: 
BookPublisher: USA : CRC Press, 2001Edition: 1st ed.Description: 560 p.ISBN: 1587160609 (hardcover); 9781587160608 (hardcover).Subject(s): Poultry ScienceDDC classification: 636.5 Barbut 18494 1st 2005 Poultry Summary: Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Pattoki Library Poultry | Veterinary Science | 636.5 Barbut 50195 1st 2005 Poultry (Browse shelf) | Available | 50195 | ||
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Books
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Pattoki Library Poultry | Veterinary Science | 636.5 Barbut 15525 1st 2005 Poultry (Browse shelf) | Available | 15525 | ||
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Books
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Pattoki Library Poultry | Veterinary Science | 636.5 Barbut 18494 1st 2005 Poultry (Browse shelf) | Available | 18494 |
Browsing Pattoki Library Shelves , Shelving location: Poultry , Collection code: Veterinary Science Close shelf browser
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| 636.5 Banerjee 32480 4th 2016 Poultry Poultry | 636.5 Banerjee 50137 4rth 2016 Poultry Poultry | 636.5 Banerjee 50138 4rth 2016 Poultry Poultry | 636.5 Barbut 15525 1st 2005 Poultry Poultry Products Processing : | 636.5 Barbut 18494 1st 2005 Poultry Poultry Products Processing : | 636.5 Barbut 50195 1st 2005 Poultry Poultry Products Processing : | 636.5 Bell 10717 1st 1971 Poultry Physiology and Biochemistry of the Domestic Fowl vol 2 |
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.
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