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Poultry products processing : an industry guide / Shai Barbut.

By: Publication details: Boca Raton, Fla. : CRC Press, 2002.Description: xii, 548 p. : ill. ; 25 cmISBN:
  • 1587160609 (hbk.)
Subject(s): DDC classification:
  • 664.93 BAR
Contents:
Preface --Chapter 1: Poultry Meat Processing and Product Technology. - Chapter 2: Basic Anatomy and Muscle Biology. - Chapter 3: Catching and Hauling Live Birds. - Chapter 4: Primary Processing of Poultry. - Chapter 5: Stunning of Poultry. - Chapter 6: Inspection, Grading, Cut Up and Composition. - Chapter 7: Preservation by Chilling, Heating and Other Means. - Chapter 8: Meat Processing-Equipment. - Chapter 9: Poultry Products-Formulations and Gelation. - Chapter 10: Battering and Breading. - Chapter 11: Microbiology and Sanitation. - Chapter 12: Hazard Analysis Critical Control Points (HACCP). - Chapter 13: Meat Color and Flavor. - Chapter 14: Measuring Sensory and Functional Properties. - Chapter 15: By-Products and Waste. - Index.
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Main Collection Taylor's Library-TU 664.93 BAR (Browse shelf(Opens below)) 1 Available SBSxx,36100,03,GR 5000064788

Preface --Chapter 1: Poultry Meat Processing and Product Technology. - Chapter 2: Basic Anatomy and Muscle Biology. - Chapter 3: Catching and Hauling Live Birds. - Chapter 4: Primary Processing of Poultry. - Chapter 5: Stunning of Poultry. - Chapter 6: Inspection, Grading, Cut Up and Composition. - Chapter 7: Preservation by Chilling, Heating and Other Means. - Chapter 8: Meat Processing-Equipment. - Chapter 9: Poultry Products-Formulations and Gelation. - Chapter 10: Battering and Breading. - Chapter 11: Microbiology and Sanitation. - Chapter 12: Hazard Analysis Critical Control Points (HACCP). - Chapter 13: Meat Color and Flavor. - Chapter 14: Measuring Sensory and Functional Properties. - Chapter 15: By-Products and Waste. - Index.