Egg and Poultry–Meat Processing (Ellis Horwood Series in Food Science & Technology) - Hardcover

Olson, V. M.; Stadelman, William J.; Shemwell, G. A.; Pasch, S.

Hardcover

ISBN 10: 3527263233 ISBN 13: 9783527263233

Publisher: Wiley VCH, 1988

Synopsis

Eggs and poultry meat are extremely versatile products. The (American) advertising theme of the incredible, edible egg is based on fact. No other single ingredient serves the many functions provided by one or more components of the egg, and poultry meat can be substituted for other meats in almost any prepared meat product.

This book serves as a guide to the utilization of eggs or poultry meat in the manufacture of food products. The material presented covers the handling of poultry meat from the point of catching birds, and of eggs from the point of collection from the nest or cage. For many egg and poultry meat products the book provides details of processing, manufacturing and packaging including technological and quality control aspects. Emphasis is given to the preparation of value–added products including production practices, processing steps, and the necessary equipment.

About this title

Synopsis

This book attempts to serve as a guide to the utilization of eggs or poultry meat in the manufacture of food products. The material presented covers the handling of poultry meat from the point of catching birds, and of eggs from the point of collection from the nest or cage. For many egg and poultry meat products the book provides details of processing, manufacturing and packaging including technological and quality control aspects. Emphasis is given to the preparation of value-added products including production practices, processing steps, and the necessary equipment.

Edition details

• Publisher: Wiley VCH
• Publication date: 1988
• Language: English
• ISBN 10: 3527263233
• ISBN 13: 9783527263233
• Binding: Hardcover
• Number of pages: 211