Description |
xii, 548 pages : illustrations ; 25 cm |
Contents |
Ch. 1. Poultry Meat Processing and Product Technology -- Ch. 2. Basic Anatomy and Muscle Biology -- Ch. 3. Catching and Hauling Live Birds -- Ch. 4. Primary Processing of Poultry -- Ch. 5. Stunning of Poultry -- Ch. 6. Inspection, Grading, Cut Up and Composition -- Ch. 7. Preservation by Chilling, Heating and Other Means -- Ch. 8. Meat Processing - Equipment -- Ch. 9. Poultry Products - Formulations and Gelation -- Ch. 10. Battering and Breading -- Ch. 11. Microbiology and Sanitation -- Ch. 12. Hazard Analysis Critical Control Points (HACCP) -- Ch. 13. Meat Color and Flavor -- Ch. 14. Measuring Sensory and Functional Properties -- Ch. 15. By-Products and Waste |
Bibliography |
Includes bibliographical references and index |
Subject |
Poultry -- Processing.
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LC no. |
2001092518 |
ISBN |
1587160609 hardcover alkaline paper |
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