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Handbook of Poultry Science and Technology, Secondary Processing by Isabel Guerrero-Legarreta at Abbey's Bookshop,
Handbook of Poultry Science and Technology, Secondary Processing
— —
Isabel Guerrero-Legarreta Y. H. Hui (American Food and Nutrition Center, Cutten, California)

Handbook of Poultry Science and Technology, Secondary Processing

Isabel Guerrero-Legarreta,  Y. H. Hui (American Food and Nutrition Center, Cutten, California),  Alma Delia Alarcón-Rojo ,  Christine Alvarado

$461.95

Hardback

Not in-store but you can order this
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English
John Wiley & Sons Inc
14 January 2010
Food & beverage technology; Poultry farming
Series: Handbook of Poultry Science and Technology
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
Edited by:  
Associate editor:   , ,
Consultant editor:  
Imprint:   John Wiley & Sons Inc
Country of Publication:   United States
Edition:   Volume 2
Dimensions:   Height: 241mm,  Width: 163mm,  Spine: 38mm
Weight:   1.021kg
ISBN:   9780470185537
ISBN 10:   0470185538
Series:   Handbook of Poultry Science and Technology
Pages:   630
Publication Date:  
Audience:   Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active

ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma 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.

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