Unavailable
Unavailable
Unavailable
Ebook321 pages10 hours
Poultry Meat Processing and Quality
By G Mead
Rating: 5 out of 5 stars
5/5
()
Currently unavailable
Currently unavailable
About this ebook
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.
The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.
Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.
The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.
Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.
- An essential reference for the entire poultry meat industry
- Reviews the key issues affecting poultry meat quality in production and processing
- Extensive analysis of poultry meat safety issues
Unavailable
Related to Poultry Meat Processing and Quality
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsFood Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsIntegrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Steamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsAdvances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Advances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsThe Chemistry of Dairy Products - A Chemical Analysis of Milk, Cream and Butter Rating: 0 out of 5 stars0 ratingsThe Microbiology of Poultry Meat Products Rating: 5 out of 5 stars5/5Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Rating: 5 out of 5 stars5/5Bacteriocins of Lactic Acid Bacteria Rating: 5 out of 5 stars5/5Mineral Nutrition of Animals: Studies in the Agricultural and Food Sciences Rating: 0 out of 5 stars0 ratingsRecent Developments in Poultry Nutrition Rating: 5 out of 5 stars5/5Quality Control in the Food Industry V1 Rating: 0 out of 5 stars0 ratingsCodex Alimentarius Commission: Procedural Manual Twenty-Sixth Edition Rating: 0 out of 5 stars0 ratingsCode of Practice for Fish and Fishery Products Rating: 0 out of 5 stars0 ratingsDiseases of Poultry: (Including Cage Birds) Rating: 5 out of 5 stars5/5Foodborne Diseases Rating: 0 out of 5 stars0 ratingsBioavailability of Nutrients for Animals: Amino Acids, Minerals, Vitamins Rating: 0 out of 5 stars0 ratingsIntroduction to Food Science and Technology Rating: 4 out of 5 stars4/5Microbial Ecology of Foods V1: Factors Affecting Life and Death of Microorganisms Rating: 0 out of 5 stars0 ratingsCereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology Rating: 0 out of 5 stars0 ratingsFood Processing and Nutrition Rating: 5 out of 5 stars5/5Food Control and Biosecurity Rating: 0 out of 5 stars0 ratingsRapid Detection of Food Adulterants and Contaminants: Theory and Practice Rating: 0 out of 5 stars0 ratingsProducing Safe Eggs: Microbial Ecology of Salmonella Rating: 0 out of 5 stars0 ratingsResearch and Technological Advances in Food Science Rating: 0 out of 5 stars0 ratings
Food Science For You
How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsSummary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsSwindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Craft and Science of Coffee Rating: 5 out of 5 stars5/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Sanitation in Food Processing Rating: 4 out of 5 stars4/5Food Science and the Culinary Arts Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsThe American Plate: A Culinary History in 100 Bites Rating: 4 out of 5 stars4/5Bioactive Food as Dietary Interventions for Arthritis and Related Inflammatory Diseases: Bioactive Food in Chronic Disease States Rating: 0 out of 5 stars0 ratingsThe Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5
Reviews for Poultry Meat Processing and Quality
Rating: 5 out of 5 stars
5/5
1 rating0 reviews