000			01788nam a2200181 a 4500
008			151230s2001 xxu eng d
020			_a1587160609 (hardcover)
020			_a9781587160608 (hardcover)
082			_a636.5 Barbut 18494 1st 2005 Poultry
100	1		_aBarbut, Shai. _918726
245	1	0	_aPoultry Products Processing :
250			_a1st ed.
260			_aUSA : _bCRC Press, _c2001.
300			_a560 p. ;
520			_aPoultry 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.
650			_aPoultry Science _9795
942			_cBK
999			_c6898 _d6897