Poultry meat processing /

Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams.

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Bibliographic Details
TeilnehmendeR:
Owens, Casey M.,
Alvarado, Christine,
Sams, Alan R.,
Place / Publishing House:Boca Raton, Florida : : CRC Press,, [2010]
2010
Year of Publication:2010
Edition:Second edition.
Language:English
Online Access:
Physical Description:1 online resource (456 pages) :; illustrations
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035 |a (Au-PeEL)EBL1378833 
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245 0 0 |a Poultry meat processing /  |c edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams. 
250 |a Second edition. 
264 1 |a Boca Raton, Florida :  |b CRC Press,  |c [2010] 
264 4 |c 2010 
300 |a 1 online resource (456 pages) :  |b illustrations 
336 |a text  |2 rdacontent 
337 |a computer  |2 rdamedia 
338 |a online resource  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
505 0 |a ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado -- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee -- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens -- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili -- ch. 6. Packaging / Paul L. Daw -- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.] -- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd -- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner -- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell -- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith -- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn -- ch. 13. Coated poultry products / Casey M. Owens -- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee -- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton -- ch. 16. Quality assurance and process control / Douglas P. Smith -- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson -- ch. 18. Processing water and wastewater / William C. Merka -- ch. 19. Coproducts and by-products from poultry processing / Ruben O. Morawicki -- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico -- ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry. 
588 |a Description based on print version record. 
590 |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. 
650 0 |a Poultry  |x Processing. 
655 4 |a Electronic books. 
700 1 |a Owens, Casey M.,  |e editor. 
700 1 |a Alvarado, Christine,  |e editor. 
700 1 |a Sams, Alan R.,  |e editor. 
776 0 8 |i Print version:  |t Poultry meat processing.  |d Boca Raton, Florida : CRC Press, [2010]  |h xii, 441 pages ; 26 cm  |z 9781420091892  |w (DLC)2009040625 
797 2 |a ProQuest (Firm) 
856 4 0 |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1378833  |z Click to View 

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