Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
Published: 2010-03-30
Total Pages: 632
ISBN-13: 0470504463
DOWNLOAD EBOOK →A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products 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 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author: W.N. Ewing
Publisher: Nottingham University Press
Published: 2009-04-01
Total Pages: 197
ISBN-13: 1904761577
DOWNLOAD EBOOK →Fully revised and updated, this study is a significant contribution to the understanding of animal nutrition, health, and productivity. Covering an array of modern topics—from the biology of the gastrointestinal tract and the analysis of microbial populations to understanding bio-feed ingredients and the use of enzymes, oliosaccarides, probiotics, and organic acids to replace antibiotics in animal diets—this is a must-have reference for anyone involved in the animal sciences.
Author: U. S. Foreign Agricultural Service
Publisher: Forgotten Books
Published: 2018-03-25
Total Pages: 82
ISBN-13: 9780365570646
DOWNLOAD EBOOK →Excerpt from Dairy, Livestock and Poultry: World Poultry Situation; August 1992 Despite declining production in the former Soviet Union and Eastern European countries, world total poultry meat production is forecast to increase about 4 percent in 1992. Growth in world poultry meat output will be fueled by increases in broiler meat production in China, Brazil, the ec, and the United States. Generally speaking, the major poultry meat producers are also the dominant poultry meat exporters. In 1991, the United States led the world in poultry meat exports, followed by France, the Netherlands, and Brazil. Thailand, which is not one of the world's leading producers, overtook Hungary to become the world's fifth largest exporter of poultry meat in 1991. On the import side, the major buyers of poultry meat were Germany, Japan, Hong' Kong, Saudi Arabia, and the fsu-12. With the exceptions of the esu-12 and Saudi Arabia, all the major poultry meat importers imported more poultry meat in 1991 than in 1990. With consumption of poultry meat continuing to rise in most countries, demand for poultry meat on the world market remains firm, and the level of poultry meat imports in the major importing countries is forecast to increase further in 1992. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: N. J. Daghir
Publisher: CABI
Published: 2008
Total Pages: 401
ISBN-13: 1845932587
DOWNLOAD EBOOK →This book gives an overview of the poultry industry in the warm regions of the world and covers research on breeding for heat resistance. And highlights some of the findings on nutrient requirements of chickens and turkeys.