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Poultry Meat Processing


ISBN10: 849301203
ISBN13: 9780849301209

Publisher: CRC Press

Price: $129.95
Pages: 334
Publish date: diciembre 2000

Presents the theoretical and practical aspects of poultry meat processing Explores the benefits of vertical integration - when all the parts of the production process have the same set of specifications and system of oversight Contains contributions from top poultry scientists Includes specialized chapters on marination, cooking, and curing, and kosher and halal laws in processing poultry Provides in-depth coverage processing wastewater Focuses on providing easy to use, instructive, up-to-date information Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the what, how, and why of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years. Providing an instructional review of the scientific literature, each chapter is written by an acknowledged expert. They cover the safety of poultry products, developments in live bird production, processing plant operations, product characteristics and inspection systems This exhaustive volume explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing. It instructs students in the steps and conditions used for processing poultry and explains why they are necessary. Using the information in Poultry Meat Processing, students will be able to evaluate a problem situation and develop possible solutions.

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