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Download Poultry Meat Processing eBook

by Casey M. Owens

Download Poultry Meat Processing eBook
ISBN:
1420091891
Author:
Casey M. Owens
Category:
Cooking by Ingredient
Language:
English
Publisher:
CRC Press; 2 edition (February 9, 2010)
Pages:
454 pages
EPUB book:
1966 kb
FB2 book:
1820 kb
DJVU:
1993 kb
Other formats
rtf docx txt rtf
Rating:
4.8
Votes:
634


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 the handling of waste.

Poultry Meat Processing" provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years.

Coated poultry products Casey M. Owens. This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for us. s a reference and textbook. Mechanical separation of poultry meat and its use in products Glenn W. Froning and Shelly R. McKee. Marination, cooking, and curing of poultry products Douglas P. Smith and James C. Acton. Those that contributed to this publication ar. uthorities whose information is authentic and highly regarded.

Professor of Poultry Science, University of Arkansas. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant. poultry meat quality. Articles Cited by. Title. RL Woelfel, CM Owens, EM Hirschler, R Martinez-Dawson, AR Sams. Poultry science 81 (4), 579-584, 2002. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. CM Owens, EM Hirschler, R Martinez-Dawson, AR Sams. Poultry Science 79 (4), 553-558, 2000.

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Poultry Meat Processing. Introduction to poultry meat processing

Poultry Meat Processing. 454 pages 158 B/W Illus. Journal of Muscle Foods. Introduction to poultry meat processing. Alan R. Sams and Christine Z. Alvarado. Preslaughter factors affecting poultry meat quality.

Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status-includes such topics as. .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.

The Meullenet-Owens Razor Shear (MORS), recently developed for the assessment of poultry meat tenderness . Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry of further processed poultry meat.

The Meullenet-Owens Razor Shear (MORS), recently developed for the assessment of poultry meat tenderness, is a reliable instrumental method  .

This book covers various areas related to the meat processing industry, and includes topics such as automation . The use of large scale processing equipment requires good understanding of meat science principles.

This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products. The modern meat industry uses machine vision, robots, and integrated processing lines to enhance speed, efficiency and sanitation. In the book you will find description of equipment used for primary and further processing with emphasis on the principles of operation and line integration.

Controlling Salmonella in Poultry Production and Processing provides a complete analysis of the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat. Author Scott M. Russell, P. works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork

Now containing even more illustrations, this completely revised second edition features:

Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.

New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination

Significant updates on primary, secondary, and further processing to reflect changes in the processing industry

This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.

  • artman
A must have if you are in the poultry business. This is a great purchase.
  • Cashoutmaster
This is not the best text book I've ever purchased. It's written with quite a lot of words. Sometimes it can be overwhelming and confusing. It's great to use to review information my professor has already gone over. However, it's hard to read with no basis of information.
  • Khiceog
This book has very good information. The only issue is that, it has a lot of graphics and figures that should be illustrated in colors, but the book has them in white and black colors.

Can I have a contact to ask him/her the graphics in the correct way?

Thank you very much.