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Handbook of Poultry Science and Technology: Volume 1 - Primary Processing

  • Handbook of Poultry Science and Technology: Volume 1 - Primary Processing

Handbook of Poultry Science and Technology: Volume 1 - Primary Processing

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£135.00
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About The Book

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.

Author(s):
Isabel Guerrero-Legarreta, Ph.D, Consulting Editor: Y.H.Hui, Ph.D Associate Editors: Alma Delia Alarcón-Rojo, Christine Alvarado Ph.D, Amarinder S. Bawa Ph.D, Francisco Guerrero-Avendaño Ph.D, Janne Lunden Ph.D, Lisa McKee Ph.D, José Ángel Pérez-Alvarez Ph.D, Yoshinori Mine Ph.D, Casey M. Owens Ph.D, Joe M. Regenstein Ph.D, Marcelo R. Rosmini, Jorge Soriano-Santos and J. Eddie Wu

Additional Information

Author Various
Availability In Print
Dimensions Unknown (W x H x D)
Extent 788pp
ISBN 9780470185520
Publication date March 2010
Book Type Hardcover

Contents

PART 1: POULTRY BIOLOGY TO PRE-MORTEM STATUS.

  • Poultry classification/biology.
  • Competitive exclusion.
  • Pre mortem handling.
  • Transportation.

PART 2: SLAUGHTER/CUTTING.

  • The slaughterhouse: building.
  • Slaughtering equipment.
  • Carcass evaluation and cutting.
  • Official control.
  • Packaging.
  • Kosher slaughter.
  • Halal slaughter.

PART 3: PRESERVATION: FREEZING.

  • Biochemical changes.
  • Physicochemical changes.
  • Low temperature storage.
  • Engineer. principles of freezing.
  • Quality of frozen poultry Sendra.
  • Quality of refrigerated poultry.
  • Refrigeration: equipment.
  • Freezing: equipment.
  • Refri./freezing retails.
  • Refri./freezing industr. Facilities.

PART 4 PRESERVATION: HEATING.

  • Heating, drying, chemicals.
  • Irradiation.

PART 5: COMPOSITION, CHEMISTRY, AND SENSORY.

  • Quality characteristics.
  • Chemical composition.
  • Texture and tenderness.
  • PSE.

PART 6: EGGS.

  • Eggs attributes.
  • Eggs Science and Technology.

PART 7: SANITATION AND SAFETY.
Section 1: Sanitation, regulations and disease outbreaks.

  • Chemical residues.
  • Microbiology of fresh poultry meat.
  • Principles of HACCP Wendakeen.
  • HACCP in poultry slaughterhouses.
  • Online-inspection.
  • Poultry/foodborne diseas. in US.
  • Poultry foodborne diseasess in Central and South America.

SECTION 5: WORKERS SAFETYY.

  • OSHA: basic considerations.
  • Etools.

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