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Handbook Of Poultry Science And Technology

Primary Processing

Handbook Of Poultry Science And Technology - ISBN: 9780470185520
Prijs: € 243,75
Levertijd: 12 tot 15 werkdagen
Bindwijze: Boek, Gebonden
Genre: Levensmiddelentechnologie
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Beschrijving

Together With The Handbook Of Poultry Processing: Husbandry, Slaughter, Preservation And Safety, This Title Provides A Comprehensive Reference For The Poultry Industry, Bringing Together An Editorial And Author Team With Us And International Members And A Broad Range Of Topics.

Details

Titel: Handbook Of Poultry Science And Technology
Mediatype: Boek
Bindwijze: Gebonden
Taal: Engels
Aantal pagina's: 804
Uitgever: John Wiley & Sons Inc
NUR: Levensmiddelentechnologie
Afmetingen: 241 x 170 x 81
Gewicht: 1270 gr
ISBN/ISBN13: 9780470185520
Intern nummer: 11590866

Biografie (woord)

ISABEL GUERRERO–LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty–nine book chapters.

Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.

Inhoudsopgave

Contributors.

Preface.

PART I POULTRY: BIOLOGY TO PREMORTEM STATUS.

1 Poultry Biology, Classification, and Trade Descriptions (Y.H. Hui and Isabel Guerrero–Legarreta).

2 Competitive Exclusion Treatment in Poultry Management (Carita Schneitz and Geoffrey Mead).

3 Premortem Handling. (Lorenzo Antonio Durán–Meléndez).

4 Transportation to the Slaughterhouse (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero–Legarreta).

PART II SLAUGHTERING AND CUTTING.

5 Slaughterhouse Building and Facility Requirements (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero–Legarreta ).

6 Slaughtering Equipment and Operations (Juan Fernández–López, Esther Sendra–Nadal, and Estrella Sayas–Barberá).

7 Poultry Carcass Evaluation and Cutting (Lorenzo Antonio Durán–Meléndez).

8 Official Control of Slaughterhouse and Processing Plants (Nina Kaario and Janne Lundén).

9 Poultry Packaging (Alfonso Totosaus–Sánchez).

10 Kosher Laws in Food Processing (Joe M. Regenstein and Carrie E. Regenstein).

11 Food Production from the Halal Perspective (Yaakob B. Che Man and Awis Qurni Sazili).

PART III PRESERVATION: REFRIGERATION AND FREEZING.

12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature (Estrella Sayas–Barberá, Juana Fernández–López, and Esther Sendra–Nadal).

13 Physicochemical Changes During Freezing and Thawing of Poultry Meat (Alma Delia Alarcón–Rojo and Héctor Janacua–Vidales).

14 Low–Temperature Storage of Poultry (María Elena Carranco–Jáuregui, Silvia Carrillo–Domínguez, and María de la Concepción Calvo Carillo).

15 Engineering Principles of Freezing (Liliana Alamilla–Beltrán, José Jorge Chanona–Pérez, José Fernando González–Sánchez, and Gustavo F. Gutiérrez–López).

16 Quality of Frozen Poultry (Esther Sendra–Nadal, Estrella Sayas–Barberá, and Juana Fernández–López).

17 Quality of Refrigerated Poultry (Vandan Sohlia and Amarinder S. Bawa).

18 Refrigeration Equipment and Operations (Mallika Manral and Amarinder S. Bawa).

19 Freezing Equipment and Operations (Marhta Yarely Leal Ramos).

20 Refrigeration and Freezing in Central Facilities and Retail Stores (K. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa).

21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) (Vandana Sohlia and Amarinder S. Bawa).

PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION.

22 Heating, Drying, and Chemicals (José Arturo García–Macías).

23 Irradiation (María Pilar González–Santiago, Beatriz Caballero–Santos, Magdalena Tudela–Carrasco, and José María Fernández–Ginés).

PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES.

24 Quality Characteristics of Poultry Products (Sarah Padilla).

25 Chemical Composition and Nutritional Content of Raw Poultry Meat (Jorge Soriano–Santos).

26 Poultry Meat Tenderness (Casey M. Owens and Jason K. Apple).

27 Pale, Soft and Exudative Poultry Meat (Casey M. Owens and Jason K. Apple).

PART VI EGGS.

28 Nutritional and Health Attributes of Eggs (Yuan Ren, Jianping Wu, and Robert Renema).

29 Functional Properties of Egg Components in Food Systems (Yoshinori Mine and Marie Yang).

PART VII SANITATION AND SAFETY.

30 Chemical Residues: Pesticides and Drugs ( –Agonists and Antibiotics) (María de Lourdes Pérez–Chabela).

31 Factors Affecting Microbial Growth in Fresh Poultry (Carol W. Turner).

32 Basic Principles of the HACCP System in the Poultry Industry (Chitra Wendakoon).

33 HACCP in Poultry Slaughterhouses (Marjatta Rahkio).

34 Online Inspection (Kevin Chao).

35 Poultry–Related Foodborne Disease (Lisa McKee).

36 Poultry–Related Foodborne Diseases in Central and South America (Gabriel J. Sequeira, Luis E. Marti, and Marcelo R. Rosmini).

37 Overview of Poultry Processing and Workers′ Safety (Y.H. Hui and Isabel Guerrero–Legarreta).

38 Poultry–Processing Industry and eTool (Y.H. Hui and Isabel Guerrero–Legarreta).

Index.

Contents of Volume 2: Secondary Processing.

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