"Handbook of Poultry Science and Technology, Primary Processing" - это исчерпывающее справочное пособие для птицеводов, которое охватывает все аспекты от разведения до консервации. Книга состоит из двух томов, первый из которых посвящен начальной обработке, включая разделы, посвященные разведению, убою, консервации и безопасности. Все материалы представлены на современном уровне и содержат исчерпывающую информацию о процессах начиная с живых птиц и заканчивая замораживанием целых птиц и отдельных частей. В обзоре уделяется особое внимание качеству и безопасности продукта для потребительского использования. В книге также рассматриваются требования безопасности и регулирования в США, Европе и Азии. Том 1, "Primary Processing", разделен на семь частей, включая такие темы, как биология птицы, убой, консервация, химический состав, оценка качества, безопасность и многое другое. В книге представлены сведения о всех необходимых оборудованиях, процессах и технологиях, которые помогут профессионалам и любителям птицеводства получить безопасный продукт высокого качества для потребителей.
Handbook of Poultry Science And Technology - Primary ProcessingVolume 1, edited by a diverse group of contributing authors, summarizes to a broad spectrum of aspects in poultry science and technology, including everything from rearing to processing. Presented with a notable coverage of the subject, this publication provides a comprehensive reference guide for professionals in this ever-evolving industry.
The first volume is dedicated to raw material preparation and includes descriptions of all phases, from receiving live birds, slaughtering, and cold storage to the frozen/dried pieces/embalmed animal products/excised viscera and so on. Across them, the editorial team takes special care to ensure adherence to the principles of product quality and safety for both industrial and individual use (e.g., public consumption).
Some key safety and legislation aspects, which pertain to both the US, the EU, and Asian markets, are accessible throughout these pages. Furthermore, this reference work is divided into different sections, with each devoted to specific aspects of processing: Poultry Biology to Pre-Mortem Condition, Meat Processing: Slaughter and Cutting Methods, Refrigerating and Freezing Process, Blanching, Drying, Dehydration, Cooking Process, Scalding, Pasteurizing or Sterilizing, Chemicals' Use, Irradiation, Egg Science and Processing, Sanitation, and Safety.
Электронная Книга «Handbook of Poultry Science and Technology, Primary Processing» написана автором Группа авторов в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9780470504444
Описание книги от Группа авторов
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation 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. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
