Handbook of Poultry Science and Technology V 1
Home > Science, Technology & Agriculture > Other technologies and applied sciences > Handbook of Poultry Science and Technology V 1
Handbook of Poultry Science and Technology V 1

Handbook of Poultry Science and Technology V 1


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety , this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.

Table of Contents:
Contributors. Preface. PART I POULTRY: BIOLOGY TO PREMORTEM STATUS. 1 Poultry Biology, Classification, and Trade Descriptions ( Y.H. Hui and Isabel Guerrero-Legarreta ). 2 Competitive Exclusion Treatment in Poultry Management ( Carita Schneitz and Geoffrey Mead ). 3 Premortem Handling. ( Lorenzo Antonio Duran-Melendez ). 4 Transportation to the Slaughterhouse ( Daniel Mota Rojas, Miguel Gonzalez Lozano, and Isabel Guerrero-Legarreta ). PART II SLAUGHTERING AND CUTTING. 5 Slaughterhouse Building and Facility Requirements ( Daniel Mota Rojas, Miguel Gonzalez Lozano, and Isabel Guerrero-Legarreta ). 6 Slaughtering Equipment and Operations ( Juan Fernandez-Lopez, Esther Sendra-Nadal, and Estrella Sayas-Barbera ). 7 Poultry Carcass Evaluation and Cutting ( Lorenzo Antonio Duran-Melendez ). 8 Official Control of Slaughterhouse and Processing Plants ( Nina Kaario and Janne Lunden ). 9 Poultry Packaging ( Alfonso Totosaus-Sanchez ). 10 Kosher Laws in Food Processing ( Joe M. Regenstein and Carrie E. Regenstein ). 11 Food Production from the Halal Perspective ( Yaakob B. Che Man and Awis Qurni Sazili ). PART III PRESERVATION: REFRIGERATION AND FREEZING. 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature ( Estrella Sayas-Barbera, Juana Fernandez-Lopez, and Esther Sendra-Nadal ). 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat ( Alma Delia Alarcon-Rojo and Hector Janacua-Vidales ). 14 Low-Temperature Storage of Poultry ( Maria Elena Carranco-Jauregui, Silvia Carrillo-Dominguez, and Maria de la Concepcion Calvo Carillo ). 15 Engineering Principles of Freezing ( Liliana Alamilla-Beltran, Jose Jorge Chanona-Perez, Jose Fernando Gonzalez-Sanchez, and Gustavo F. Gutierrez-Lopez ). 16 Quality of Frozen Poultry ( Esther Sendra-Nadal, Estrella Sayas-Barbera, and Juana Fernandez-Lopez ). 17 Quality of Refrigerated Poultry ( Vandan Sohlia and Amarinder S. Bawa ). 18 Refrigeration Equipment and Operations ( Mallika Manral and Amarinder S. Bawa ). 19 Freezing Equipment and Operations ( Marhta Yarely Leal Ramos ). 20 Refrigeration and Freezing in Central Facilities and Retail Stores ( K. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa ). 21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) ( Vandana Sohlia and Amarinder S. Bawa ). PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION. 22 Heating, Drying, and Chemicals ( Jose Arturo Garcia-Macias ). 23 Irradiation ( Maria Pilar Gonzalez-Santiago, Beatriz Caballero-Santos, Magdalena Tudela-Carrasco, and Jose Maria Fernandez-Gines ). PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES. 24 Quality Characteristics of Poultry Products ( Sarah Padilla ). 25 Chemical Composition and Nutritional Content of Raw Poultry Meat ( Jorge Soriano-Santos ). 26 Poultry Meat Tenderness ( Casey M. Owens and Jason K. Apple ). 27 Pale, Soft and Exudative Poultry Meat ( Casey M. Owens and Jason K. Apple ). PART VI EGGS. 28 Nutritional and Health Attributes of Eggs ( Yuan Ren, Jianping Wu, and Robert Renema ). 29 Functional Properties of Egg Components in Food Systems ( Yoshinori Mine and Marie Yang ). PART VII SANITATION AND SAFETY. 30 Chemical Residues: Pesticides and Drugs (beta-Agonists and Antibiotics) ( Maria de Lourdes Perez-Chabela ). 31 Factors Affecting Microbial Growth in Fresh Poultry ( Carol W. Turner ). 32 Basic Principles of the HACCP System in the Poultry Industry ( Chitra Wendakoon ). 33 HACCP in Poultry Slaughterhouses ( Marjatta Rahkio ). 34 Online Inspection ( Kevin Chao ). 35 Poultry-Related Foodborne Disease ( Lisa McKee ). 36 Poultry-Related Foodborne Diseases in Central and South America ( Gabriel J. Sequeira, Luis E. Marti, and Marcelo R. Rosmini ). 37 Overview of Poultry Processing and Workers' Safety ( Y.H. Hui and Isabel Guerrero-Legarreta ). 38 Poultry-Processing Industry and eTool ( Y.H. Hui and Isabel Guerrero-Legarreta ). Index. Contents of Volume 2: Secondary Processing.

About the Author :
ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autonoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty-nine book chapters. Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.


Best Sellers


Product Details
  • ISBN-13: 9780470504451
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: Wiley-Blackwell
  • Language: English
  • ISBN-10: 0470504455
  • Publisher Date: 14 Apr 2010
  • Binding: Other digital
  • No of Pages: 804


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Handbook of Poultry Science and Technology V 1
John Wiley and Sons Ltd -
Handbook of Poultry Science and Technology V 1
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Handbook of Poultry Science and Technology V 1

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    Fresh on the Shelf


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!