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Poultry meat processing and quality.

Author(s) : MEAD G. C.

Type of monograph: Book

Summary

This book, part of the "Woodhead Publishing in food science and technology" series, provides an authoritative review of the key issues in poultry processing. It discusses good practice during production, from breeding and husbandry to slaughter, secondary processing, packaging and storage. It also analyses safety issues such as the control of microbial and chemical hazards, as well as how to maintain quality through the supply chain. Extract from the table of contents: meat quality and consumer requirements; breeding and quality; husbandry techniques; stunning and slaughter; primary processing (chilling, secondary chilling, whole-carcass packaging); further processing of poultry; packaging; refrigeration (the importance of refrigeration; effects of refrigeration on product quality; main stages in poultry refrigeration: chilling, freezing and cooling; storage and transportation of chilled poultry meat); other poultry preservation techniques (heating, drying, chemical treatments, irradiation; future trends: emerging technologies); production of turkeys, geese, ducks and game birds; microbial hazards in poultry production and processing; chemical residues; shelf life and spoilage (the effects of freezing and frozen storage; food safety implications of chill storage and the isolation of spoilage organisms); measuring quality parameters; managing the safety and quality of poultry meat; treatment and disposal of poultry processing waste.

Details

  • Original title: Poultry meat processing and quality.
  • Record ID : 2004-3086
  • Languages: English
  • Publication: Woodhead Publishing - United kingdom/United kingdom/United states/United states
  • Publication date: 2004
  • ISBN: 1855737272
  • Source: Source: 404 p. (16 x 24); fig.; phot.; tabl.; ref.; index; GBP 135/USD 225.
  • Document available for consultation in the library of the IIR headquarters only.

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