Handbook of Poultry Science and Technology, Primary Processing (Hardcover)

Idioma: inglés

Editorial: John Wiley & Sons Inc, New York, 2010

047018552X / 9780470185520

Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail

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Hardcover. A comprehensive reference for the poultry industryVolume 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 statusincludes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and moreSlaughtering and cuttingincludes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and morePreservation: refrigeration and freezingincludes 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 morePreservation: heating, drying, chemicals, and irradiationComposition, chemistry, and sensory attributesincludes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meatEggsincludes egg attributes, science, and technologySanitation and Safetyincludes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

N° de ref. del artículo 9780470185520

Título
Handbook of Poultry Science and Technology, Primary Processing (Hardcover)
Autor
Y.H. Hui
Editorial
John Wiley & Sons Inc, New York
Año de publicación
2010
Estado
new
Encuadernación
Hardcover
Idioma
inglés
ISBN 10
047018552X
ISBN 13
9780470185520

CitiRetail

Stevenage, Reino Unido

Vendedor de 5 estrellas

Vendedor de IberLibro desde 29 de junio de 2022

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