Poultry meat processing / / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams.
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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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(MiAaPQ)5001378833 (Au-PeEL)EBL1378833 (CaPaEBR)ebr11002787 (CaONFJC)MIL60404 (OCoLC)899155232 |
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Poultry meat processing / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams. Second edition. Boca Raton, Florida : CRC Press, [2010] 2010 1 online resource (456 pages) : illustrations text rdacontent computer rdamedia online resource rdacarrier Includes bibliographical references and index. 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. Description based on print version record. Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. Poultry Processing. Electronic books. Owens, Casey M., editor. Alvarado, Christine, editor. Sams, Alan R., editor. Print version: Poultry meat processing. Boca Raton, Florida : CRC Press, [2010] xii, 441 pages ; 26 cm 9781420091892 (DLC)2009040625 ProQuest (Firm) https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1378833 Click to View |
language |
English |
format |
eBook |
author2 |
Owens, Casey M., Alvarado, Christine, Sams, Alan R., |
author_facet |
Owens, Casey M., Alvarado, Christine, Sams, Alan R., |
author2_variant |
c m o cm cmo c a ca a r s ar ars |
author2_role |
TeilnehmendeR TeilnehmendeR TeilnehmendeR |
title |
Poultry meat processing / |
spellingShingle |
Poultry meat processing / 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. |
title_full |
Poultry meat processing / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams. |
title_fullStr |
Poultry meat processing / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams. |
title_full_unstemmed |
Poultry meat processing / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams. |
title_auth |
Poultry meat processing / |
title_new |
Poultry meat processing / |
title_sort |
poultry meat processing / |
publisher |
CRC Press, |
publishDate |
2010 |
physical |
1 online resource (456 pages) : illustrations |
edition |
Second edition. |
contents |
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. |
isbn |
9781439882160 9781420091892 |
callnumber-first |
T - Technology |
callnumber-subject |
TS - Manufactures |
callnumber-label |
TS1968 |
callnumber-sort |
TS 41968 P675 42010 |
genre |
Electronic books. |
genre_facet |
Electronic books. |
url |
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1378833 |
illustrated |
Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
660 - Chemical engineering |
dewey-ones |
664 - Food technology |
dewey-full |
664.93 |
dewey-sort |
3664.93 |
dewey-raw |
664.93 |
dewey-search |
664.93 |
oclc_num |
899155232 |
work_keys_str_mv |
AT owenscaseym poultrymeatprocessing AT alvaradochristine poultrymeatprocessing AT samsalanr poultrymeatprocessing |
status_str |
n |
ids_txt_mv |
(MiAaPQ)5001378833 (Au-PeEL)EBL1378833 (CaPaEBR)ebr11002787 (CaONFJC)MIL60404 (OCoLC)899155232 |
is_hierarchy_title |
Poultry meat processing / |
author2_original_writing_str_mv |
noLinkedField noLinkedField noLinkedField |
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1792330757667028992 |
fullrecord |
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