Handbook of Poultry Science and Technology : Secondary Processing / Vol.2
By: Legarreta,Isabel Guerrero
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Contributor(s): Bawa, Amarinder S.1 Guerre | Lundén | Mine, Yos | Owens, Case | Regenstein, Joe | Rosmini, Marcelo R | Soriano-Santo.
Material type: 
BookPublisher: USA : Wiley, 2010Edition: 1st ed / Vol. 2.Description: 614 p.ISBN: 0470185538 (hardcover); 9780470185537 (hardcover).Subject(s): Poultry Science | Poultry FarmingDDC classification: 636.5 Legarreta 29375 1st 2010 Poultry Summary: A comprehensive reference for the poultry industry— Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry produ cts—an overview Methods in processing poultry products —includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing —includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes —includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment —includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance —includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States —includes U.S. sanitation requirements, HACCP, U.S. enforcement
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Pattoki Library Poultry | Veterinary Science | 664.93 Legarreta 24337 1st 2010 Poultry (Browse shelf) | Available | 24337 | ||
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Pattoki Library Poultry | Veterinary Science | 664.93 Legarreta 29375 1st 2010 Poultry (Browse shelf) | Available | 29375 | ||
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Books
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Pattoki Library Poultry | Veterinary Science | 664.93 Legarreta 29760 1st 2010 Poultry (Browse shelf) | Available | 29760 |
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| 664.07 Pearson 16487 1st 1999 Poultry Haccp in Meat, Poultry and Fish Processing / | 664.93 Legarreta 24336 1st 2009 Poultry Handbook of Poultry Science and Technology : Primary Processing / Vol:1 | 664.93 Legarreta 24337 1st 2010 Poultry Handbook of Poultry Science and Technology : Secondary Processing / Vol.2 | 664.93 Legarreta 29375 1st 2010 Poultry Handbook of Poultry Science and Technology : Secondary Processing / Vol.2 | 664.93 Legarreta 29760 1st 2010 Poultry Handbook of Poultry Science and Technology : Secondary Processing / Vol.2 | 664.93 Mountney 17113 3rd 2001 Poultry Poultry ProductsTechnology : | 664.93 Mountney 18028 3rd 2001 Poultry Poultry Products Technology |
A comprehensive reference for the poultry industry— Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry produ cts—an overview Methods in processing poultry products —includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing —includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes —includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment —includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance —includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States —includes U.S. sanitation requirements, HACCP, U.S. enforcement
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