Cantitate/Preț
Produs

Poultry Products Processing: An Industry Guide

Autor Shai Barbut
en Limba Engleză Hardback – 26 sep 2001
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.
Citește tot Restrânge

Preț: 118964 lei

Preț vechi: 145077 lei
-18% Nou

Puncte Express: 1784

Preț estimativ în valută:
22766 23738$ 18921£

Carte tipărită la comandă

Livrare economică 21 martie-04 aprilie

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781587160608
ISBN-10: 1587160609
Pagini: 560
Ilustrații: illustrations
Dimensiuni: 152 x 229 x 35 mm
Greutate: 1.2 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Professional

Cuprins

Poultry Meat Processing and Product Technology. Basic Anatomy and Muscle Biology. Catching and Hauling Live Birds. Primary Processing of Poultry. Stunning of Poultry. Inspection, Grading, Cut Up and Composition. Preservation by Chilling, Heating, and Other Means. Meat Processing Equipment. Poultry Products Formulations and Gelation. Battering and Breading. Microbiology and Sanitation. Hazard Analysis Critical Control Points (HACCP). Meat Color and Flavor. Measuring Sensory and Functional Properties. By-Products and Waste.

Recenzii

"…a readable, scholarly book, which presents a snapshot of the poultry processing industry…will stand the test of time without difficulty…The book is a valuable guide for anyone entering or studying the poultry processing or products industry. For those already involved, it will provide a valuable reference work. Training of employees and management personnel is another potential application."
- World's Poultry Science Journal

"This book will provide the poultry industry and academia a valuable resource for poultry processing. It contains an effective presentation of theoretical and practical aspects of poultry eat processing in an overall logical sequence."
- N.G. Marriott in Journal of Muscle Foods

Descriere

Poultry Products Processing: An Industry Guide covers all major aspects of modern poultry further processing. The book provides an overview of the poultry industry and discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. It forms a comprehensive guide to converting poultry muscle into meat, highlighting the critical steps required to assure high quality and safe product manufacturing. Topics include meat product formulations, processing equipment, principles of equipment operation, food safety, microbiology, sanitation methods, and HACCP.