Handbook of Poultry Science and Technology V 1
Published on 14. April 2010
Software
Other digital
804 pages
978-0-470-50445-1 (ISBN)
Description
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. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.
More details
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
ISBN-13
978-0-470-50445-1 (9780470504451)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Isabel Guerrero-Legarreta | Y. H. Hui | Alma Delia Alarcón-Rojo
Handbook of Poultry Science and Technology, Volume 1, Primary Processing
E-Book
04/2010
Wiley
€224.99
Available for download
Person
ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autonoma 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.
Content
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 Duran-Melendez ). 4 Transportation to the Slaughterhouse ( Daniel Mota Rojas, Miguel Gonzalez Lozano, and Isabel Guerrero-Legarreta ). PART II SLAUGHTERING AND CUTTING. 5 Slaughterhouse Building and Facility Requirements ( Daniel Mota Rojas, Miguel Gonzalez Lozano, and Isabel Guerrero-Legarreta ). 6 Slaughtering Equipment and Operations ( Juan Fernandez-Lopez, Esther Sendra-Nadal, and Estrella Sayas-Barbera ). 7 Poultry Carcass Evaluation and Cutting ( Lorenzo Antonio Duran-Melendez ). 8 Official Control of Slaughterhouse and Processing Plants ( Nina Kaario and Janne Lunden ). 9 Poultry Packaging ( Alfonso Totosaus-Sanchez ). 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-Barbera, Juana Fernandez-Lopez, and Esther Sendra-Nadal ). 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat ( Alma Delia Alarcon-Rojo and Hector Janacua-Vidales ). 14 Low-Temperature Storage of Poultry ( Maria Elena Carranco-Jauregui, Silvia Carrillo-Dominguez, and Maria de la Concepcion Calvo Carillo ). 15 Engineering Principles of Freezing ( Liliana Alamilla-Beltran, Jose Jorge Chanona-Perez, Jose Fernando Gonzalez-Sanchez, and Gustavo F. Gutierrez-Lopez ). 16 Quality of Frozen Poultry ( Esther Sendra-Nadal, Estrella Sayas-Barbera, and Juana Fernandez-Lopez ). 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 ( Jose Arturo Garcia-Macias ). 23 Irradiation ( Maria Pilar Gonzalez-Santiago, Beatriz Caballero-Santos, Magdalena Tudela-Carrasco, and Jose Maria Fernandez-Gines ). 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 (beta-Agonists and Antibiotics) ( Maria de Lourdes Perez-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.