Shai Barbut

Poultry Products Processing

An Industry Guide

• Gebundenes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 562
• Erscheinungstermin: 26. September 2001
• Englisch
• Abmessung: 235mm x 157mm x 35mm
• Gewicht: 957g
• ISBN-13: 9781587160608
• ISBN-10: 1587160609
• Artikelnr.: 21016708

Autorenporträt

Shai Barbut

Inhaltsangabe

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.