Poultry Meat Processing
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Alan R Sams
- ناشر : Hoboken : CRC Press
- چاپ و سال / کشور: 2000
- شابک / ISBN : 9781420042177
Description
Preface; Contents; Chapter 1: Introduction to Poultry Meat Processing; Chapter 2: Preslaughter Factors Affecting Poultry Meat Quality; Chapter 3: First Processing: Slaughter through Chilling; Chapter 4: Second Processing: Parts, Deboning, and Portion Control; Chapter 5: Poultry Meat Inspection and Grading; Chapter 6: Packaging; Chapter 7: Meat Quality: Sensory and Instrumental Evaluations; Chapter 8: Microbiological Pathogens: Live Poultry Considerations; Chapter 9: Poultry-Borne Pathogens: Plant Considerations; Chapter 10: Spoilage Bacteria Associated with Poultry. Chapter 11: Functional Properties of Muscle Proteins in Processed Poultry ProductsChapter 12: Formed and Emulsion Products; Chapter 13: Coated Poultry Products; Chapter 14: Mechanical Separation of Poultry Meat and Its Use in Products; Chapter 15: Marination, Cooking, and Curing of Poultry Products; Chapter 16: A Brief Introduction to Some of the Practical Aspects of the Kosher and Halal Laws for the Poultry Industry
This instructional reference (according to the publisher, the first comprehensive treatment in 30 years) discusses the how, what, and why for researchers, industry personnel, and specialists. Sams (poultry science, Texas A & M U.) presents 18 contributed chapters reviewing the literature on preslaugh.
