Poultry meat processing and quality
著者
書誌事項
Poultry meat processing and quality
（Woodhead Publishing series in food science and technology）
Woodhead Pub. , CRC Press, 2004
- : Woodhead
- : CRC
大学図書館所蔵 件 / 全3件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: CRC ISBN 9780849325489
内容説明
Poultry meat processing and quality begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This book provides an authoritative review of the key issues affecting poultry meat quality in production and processing.
目次
Meat Quality and Consumer Requirements. Breeding and Quality of Poultry. Husbandry Techniques. Stunning and Slaughter of Poultry. Primary Processing of Poultry. Secondary Processing of Poultry. Poultry Packaging. Poultry Refrigeration. Other Poultry Preservation Techniques. Production of Turkeys, Geese, Ducks and Game Birds. Microbial Hazards in Poultry Production and Processing. Chemical Residues in Poultry. Shelf-Life and Spoilage of Poultry Meat. Maintaining Meat Quality During Processing. Measuring Quality Parameters. Managing the Safety and Quality of Poultry Meat. Treatment and Disposal of Poultry Processing Waste.
- 巻冊次
-
: Woodhead ISBN 9781855737273
内容説明
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.
The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.
Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.
目次
- Part 1 Processing: Breeding and quality
- Husbandry techniques
- Stunning and slaughter
- Secondary processing
- Processing of turkey, geese, ducks and game birds
- Packaging. Part 2 Safety and quality: Shelf life and spoilage
- Refrigeration
- Other preservation techniques
- Controlling microbial hazards
- Chemical residues
- Treatment and disposal of processing waste
- Maintaining meat quality during processing
- Measuring quality parameters
- Managing safety and quality.
「Nielsen BookData」 より
