Poultry Products Technology

Third Edition

Viviane Mountney (Autor)

Buch | Hardcover

446 Seiten

1995
Routledge (Verlag)
978-1-56022-856-1 (ISBN)

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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

Mountney, Vivian E; Parkhurst, Carmen

Contents
Preface

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
Microbiology of Eggs
Processing Eggs
Methods of Analyses of Eggs and Egg Products
Index

Erscheint lt. Verlag	3.11.1995
Verlagsort	New York
Sprache	englisch
Maße	152 x 229 mm
Gewicht	861 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-56022-856-3 / 1560228563
ISBN-13	978-1-56022-856-1 / 9781560228561
Zustand	Neuware