Poultry Products Technology
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Poultry Products Technology
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Author : Vivian E Mountney
language : en
Publisher: CRC Press
Release Date : 1995-11-03
Poultry Products Technology written by Vivian E Mountney and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-11-03 with Technology & Engineering categories.
Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good economic and dietary values. This classic volume is intended for poultry and food technology students, but with its new, timely examples, it can be used as a general reference book for those who need quick general knowledge in a specific area of the poultry industry.
Poultry Products Technology
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Author : George J. Mountney
language : en
Publisher:
Release Date : 1976
Poultry Products Technology written by George J. Mountney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Poultry categories.
The poultry industry; Quality identification; Quality maintenance; Chemical and nutritive characteristics; Measuring yields and characteristics; Microbiology of poultry meat; Water supply, plant layout, and sanitation; Processing fresh poultry; Packaging; Refrigerated storage; Canning poultry products and processing soups; Dehydrating; Curing and smoking; Preservation by radiation; Other processed products; Cooking and barbecuing poultry; Inedible by-products; Egg quality identification; Measuring egg quality; Egg quality maintenance; Eggs-physical, chemical, nutritional, and functional characteristics; Processing eggs; Methods of analysis of eggs and egg products.
Poultry Products Technology
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Author : Vivian E Mountney
language : en
Publisher: Routledge
Release Date : 2017-10-06
Poultry Products Technology written by Vivian E Mountney and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-06 with Science categories.
Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products.Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good econ
Poultry Products Technology
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Author : George J. Mountney
language : en
Publisher:
Release Date : 2001
Poultry Products Technology written by George J. Mountney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with categories.
Handbook Of Poultry Science And Technology Secondary Processing
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Author : Isabel Guerrero-Legarreta
language : en
Publisher: Wiley
Release Date : 2010-02-08
Handbook Of Poultry Science And Technology Secondary Processing written by Isabel Guerrero-Legarreta and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-08 with Technology & Engineering categories.
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
Poultry Products Technology By George J Mountney
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Author : George J. Mountney
language : en
Publisher:
Release Date : 1966
Poultry Products Technology By George J Mountney written by George J. Mountney and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with Poultry categories.
Poultry Products Technology
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Author : William J. Studden
language : en
Publisher:
Release Date : 1966
Poultry Products Technology written by William J. Studden and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1966 with categories.
Meat And Meat Products Technology
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Author : B. D. Shama
language : en
Publisher:
Release Date : 1999
Meat And Meat Products Technology written by B. D. Shama and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Meat production categories.
Poultry Products Technology 3rd Ed
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Author : Mountney & Parkhurst
language : en
Publisher:
Release Date : 2001-01-01
Poultry Products Technology 3rd Ed written by Mountney & Parkhurst and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-01-01 with categories.
Handbook Of Poultry Science And Technology Secondary Processing
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Author : Isabel Guerrero-Legarreta
language : en
Publisher: John Wiley and Sons
Release Date : 2010-03-30
Handbook Of Poultry Science And Technology Secondary Processing written by Isabel Guerrero-Legarreta and has been published by John Wiley and Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-30 with Technology & Engineering categories.
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