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A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation
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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia.
Volume 1: Primary Processing is divided into seven parts:
- Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more
- Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more
- Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more
- Preservation: heating, drying, chemicals, and irradiation
- Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat
- Eggs—includes egg attributes, science, and technology
- Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
L'autore
ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty-nine book chapters.
Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
- EditoreJohn Wiley & Sons Inc
- Data di pubblicazione2010
- ISBN 10 047018552X
- ISBN 13 9780470185520
- RilegaturaCopertina rigida
- LinguaInglese
- Numero edizione1
- Numero di pagine788
- RedattoreGuerrero-legarreta Isabel, Hui Y. H., Alarcon-Rojo Alma Delia Ph.D., Bawa Amarinder S. Ph.D.
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Hardcover. Condizione: new. Hardcover. A comprehensive reference for the poultry industryVolume 1 describes everything from husbandry up to preservation 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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem statusincludes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and moreSlaughtering and cuttingincludes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and morePreservation: refrigeration and freezingincludes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and morePreservation: heating, drying, chemicals, and irradiationComposition, chemistry, and sensory attributesincludes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meatEggsincludes egg attributes, science, and technologySanitation and Safetyincludes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9780470185520
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