{
"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
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
Customers Also Bought
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
Related Categories
