Poultry products processing: an industry guide

by Barbut, Shabtai

Type Book

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Title Statements

Full title :Poultry products processing : an industry guide / Shai Barbut.

Edition Statements

Publication Date:2002

Publication Statements

Publisher(s):CRC Press
Place of Publication:Boca Raton
Language:eng
Publication Date:2002

The Physical Object

Description:1 online resource (xii, 548 pages) : : illustrations

Edition Identifiers

ISBN:1420031740, 9781420031744
oclc:ocm71215184
LC Classification:TS1968
Dewey Decimal:664/.93

Ch. 1. Poultry Meat Processing and Product Technology -- Ch. 2. Basic Anatomy and Muscle Biology -- Ch. 3. Catching and Hauling Live Birds -- Ch. 4. Primary Processing of Poultry -- Ch. 5. Stunning of Poultry -- Ch. 6. Inspection, Grading, Cut Up and Composition -- Ch. 7. Preservation by Chilling, Heating and Other Means -- Ch. 8. Meat Processing -- Equipment -- Ch. 9. Poultry Products -- Formulations and Gelation -- Ch. 10. Battering and Breading -- Ch. 11. Microbiology and Sanitation -- Ch. 12. Hazard Analysis Critical Control Points (HACCP) -- Ch. 13. Meat Color and Flavor -- Ch. 14. Measuring Sensory and Functional Properties -- Ch. 15. By-Products and Waste.