Handbook Of Poultry Science And Technology Set
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Author |
: Isabel Guerrero-Legarreta |
Publisher |
: Wiley |
Total Pages |
: 0 |
Release |
: 2010-02-22 |
ISBN-10 |
: 0470185376 |
ISBN-13 |
: 9780470185377 |
Rating |
: 4/5 (76 Downloads) |
Synopsis Handbook of Poultry Science and Technology, Set by : Isabel Guerrero-Legarreta
Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field.
Author |
: Isabel Guerrero-Legarreta |
Publisher |
: John Wiley & Sons |
Total Pages |
: 806 |
Release |
: 2010-03-30 |
ISBN-10 |
: 9780470504444 |
ISBN-13 |
: 0470504447 |
Rating |
: 4/5 (44 Downloads) |
Synopsis Handbook of Poultry Science and Technology, Primary Processing by : Isabel Guerrero-Legarreta
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
Author |
: Isabel Guerrero-Legarreta |
Publisher |
: John Wiley and Sons |
Total Pages |
: 632 |
Release |
: 2010-03-30 |
ISBN-10 |
: 9780470504468 |
ISBN-13 |
: 0470504463 |
Rating |
: 4/5 (68 Downloads) |
Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta
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 products—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 tools and mechanisms
Author |
: Guerrero-Legarreta Ph.D Isabel |
Publisher |
: |
Total Pages |
: |
Release |
: 2010 |
ISBN-10 |
: OCLC:733729805 |
ISBN-13 |
: |
Rating |
: 4/5 (05 Downloads) |
Synopsis Handbook of Poultry Science and Technology, Primary Processing by : Guerrero-Legarreta Ph.D Isabel
Author |
: |
Publisher |
: |
Total Pages |
: 120 |
Release |
: 2022 |
ISBN-10 |
: 8195192149 |
ISBN-13 |
: 9788195192144 |
Rating |
: 4/5 (49 Downloads) |
Synopsis Handbook of Poultry Science and Technology by :
Author |
: Kamlesh Singh (Professor of animal husbandry and dairying) |
Publisher |
: Educationist Press |
Total Pages |
: 0 |
Release |
: 2023 |
ISBN-10 |
: 9388317181 |
ISBN-13 |
: 9789388317184 |
Rating |
: 4/5 (81 Downloads) |
Synopsis Handbook of Poultry Science by : Kamlesh Singh (Professor of animal husbandry and dairying)
Author |
: North Carolina Agricultural Extension Service |
Publisher |
: |
Total Pages |
: |
Release |
: 1965 |
ISBN-10 |
: OCLC:632460290 |
ISBN-13 |
: |
Rating |
: 4/5 (90 Downloads) |
Synopsis Poultry Science and Technology Guide From North Carolina State University at Raleigh Extension Poultry Science by : North Carolina Agricultural Extension Service
Author |
: M. Eugene Ensminger |
Publisher |
: Prentice Hall |
Total Pages |
: 0 |
Release |
: 1992 |
ISBN-10 |
: 0813429293 |
ISBN-13 |
: 9780813429298 |
Rating |
: 4/5 (93 Downloads) |
Synopsis Poultry Science by : M. Eugene Ensminger
This book explains how changes in poultry and egg production and processing have paced the entire agricultural field. It presents a comprehensive overview of all phases of the industry with increased emphasis on the effects of science and technology on productivity.
Author |
: Shai Barbut |
Publisher |
: CRC Press |
Total Pages |
: 566 |
Release |
: 2016-04-19 |
ISBN-10 |
: 9781420031744 |
ISBN-13 |
: 1420031740 |
Rating |
: 4/5 (44 Downloads) |
Synopsis Poultry Products Processing by : Shai Barbut
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 produ
Author |
: Yiu H. Hui |
Publisher |
: CRC Press |
Total Pages |
: 698 |
Release |
: 2006 |
ISBN-10 |
: 9781574445527 |
ISBN-13 |
: 1574445529 |
Rating |
: 4/5 (27 Downloads) |
Synopsis Handbook of Food Science, Technology, and Engineering by : Yiu H. Hui