| Description |
x, 334 pages : illustrations ; 27 cm |
| Contents |
Contents: Ch.1 Introduction to poultry meat processing -- Ch.2 Preslaughter factors affecting poultry meat quality -- Ch.3 First processing: slaughter through chilling -- Ch.4 Second processing: Parts, Deboning and portion control -- Ch.5 Poultry meat inspection and grading -- Ch.6 Packaging -- Ch.7 Meat quality: sensory and instrumental evaluations -- Ch.8 Microbiological pathogens: live poultry considerations -- Ch.9 Poultry-borne pathogens: plant considerations -- Ch.10 Spoilage bacteria associated with poultry -- Ch.11 Functional properties of muscle proteins in processed poultry products -- Ch.12 Formed and emulsion products -- Ch.13 Coated poultry products -- Ch.14 Mechanical separation of poultry meat and its use in products -- Ch.15 Marination, cooking and curing of poultry products -- Ch.16 A brief introduction to some of the practical aspects of the Kosher and Halal laws for the poultry industry -- Ch.17 Processing water and wastewater -- Ch.18 Quality assurance and process control |
| Summary |
"Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to value-added products."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Poultry -- Processing.
|
| Author |
Sams, Alan R.
|
| LC no. |
00046763 |
| ISBN |
0849301203 |
|
