Poultry Meat Processing
Language: English
Published by CRC Press, 2010
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features three new chapters - Nutritive Value of Poultry Meat, Co-products and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology.
Seller Inventory # 9781420091892
- Title
- Poultry Meat Processing
- Author
- Casey M. Owens
- Publisher
- CRC Press
- Publication year
- 2010
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1420091891
- ISBN 13
- 9781420091892
- Edition
- 2nd Edition
- Item weight
- 1,043 grams
- Dimensions
- 260x183x29 mm
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork
Now containing even more illustrations, this completely revised second edition features:
- Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.
- New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
- Significant updates on primary, secondary, and further processing to reflect changes in the processing industry
This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.
"Synopsis" may belong to another edition of this title.
About the Author
Casey M. Owens, University of Arkansas, Fayetteville, USA
Christine Alvarado, Texas Tech University, Lubbock, USA
Alan R. Sams, Clemson University, South Carolina, USA
"About the title" may belong to another edition of this title.
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