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{ "item_title" : "Secondary Processing", "item_author" : [" Isabel Guerrero-Legarreta "], "item_description" : "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 (p t ), 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 ", "item_img_path" : "https://covers2.booksamillion.com/covers/bam/0/47/018/553/0470185538_b.jpg", "price_data" : { "retail_price" : "277.95", "online_price" : "277.95", "our_price" : "277.95", "club_price" : "277.95", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }
Secondary Processing|Isabel Guerrero-Legarreta

Secondary Processing

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Overview

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 (p t ), 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

This item is Non-Returnable

Details

  • ISBN-13: 9780470185537
  • ISBN-10: 0470185538
  • Publisher: Wiley
  • Publish Date: February 2010
  • Dimensions: 9.3 x 6.3 x 1.5 inches
  • Shipping Weight: 2.2 pounds
  • Page Count: 630

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