| | Título : | Handbook of Poultry Science and Technology -v. 1
Primary Processing | | Tipo : | Livro | | Autor : | Guerrero-Legarreta, Isabel; Hui, Y.H.; Alarcon-Rojo, Alma Delia; Alvarado, Christine; Bawa, Amarinder S.; Guerrero-Avendano, Francisco; Lunden, Janne; McKee, Lisa H.; Perez-Alvarez, Jose Angel; Mine, Yoshinori | | Editor : | John Wiley and Sons Inc | | Ano : | 03/2010 | | Páginas : | 788 | | Capa : | Dura | | Idioma : | Inglês | | ISBN/ISSN : | 047018552X | | ISBN13 : | 9780470185520 | | Prazo de Entrega : | 2 a 3 semanas | | Descrição : | -
- Includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. This book details safety requirements and regulatory enforcement in the US, EU, and Asia.
| | Indice : | -
- - PART 1: POULTRY BIOLOGY TO PRE-MORTEM STATUS. 1. Poultry classification/biology. 2. Competitive exclusion. 3. Pre mortem handling. 4. Transportation. PART 2:SLAUGHTER/CUTTING. 5. The slaughterhouse: building. 6. Slaughtering equipment. 7. Carcass evaluation and cutting. 8. Official control. 9. Packaging. 10. Kosher slaughter. 11. Halal slaughter. PART 3: PRESERVATION: FREEZING. 12. Biochemical changes. 13. Physicochemical changes. 14. Low temperature storage. 15. Engineer. principles of freezing. 16. Quality of frozen poultry Sendra. 17. Quality of refrigerated poultry. 18. Refrigeration: equipment. 19. Freezing: equipment. 20. Refri./freezing retails. 21. Refri./freezing industr. Facilities. PART 4 PRESERVATION: HEATING. 22. Heating, drying, chemicals. 23. Irradiation. PART 5: COMPOSITION, CHEMISTRY, AND SENSORY. 24. Quality characteristics. 25. Chemical composition. 26. Texture and tenderness. 27. PSE. PART 6: EGGS. 28. Eggs attributes. 29. Eggs Science and Technology. PART 7: SANITATION AND SAFETY. Section 1: Sanitation, regulations and disease outbreaks. 30. Chemical residues. 31. Microbiology of fresh poultry meat. 32. Principles of HACCP Wendakeen. 33. HACCP in poultry slaughterhouses. 34. Online-inspection. 35. Poultry/foodborne diseas. in US. 36. Poultry foodborne diseasess in Central and South America. SECTION 5: WORKERS SAFETYY. 37. OSHA: basic considerations. 38. Etools.
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