Poultry Meat Processing
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Editorial Reviews
Review
It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. … This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry.
Daniel L. Fletcher, Professor, University of Georgia in Poultry Science
This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use…as a reference and textbook. Those that contributed to this publication are… authorities whose information is authentic and highly regarded.
-Journal of Muscle Foods 12 (2001)
Daniel L. Fletcher, Professor, University of Georgia in Poultry Science
This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use…as a reference and textbook. Those that contributed to this publication are… authorities whose information is authentic and highly regarded.
-Journal of Muscle Foods 12 (2001)
Product Description
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 systemsThis 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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Inside This Book
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First Sentence:
Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Sci, Department of Agriculture, Food Prot, Food Technol, Broiler Ind, Academic Press, Avian Dis, Food Microbiol, Food Res, Marcel Dekker, Food Safety Inspection Service, Military Standard, National Advisory Committee, Bergey's Manual, Code of Federal Regulations, Elsevier Applied Science, Iowa State University Press, San Francisco, Secretary of Agriculture, Agricultural Marketing Service, Diseases of Poultry, Elsevier Science, National Academy Press, Poultry Meat Science New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
New York, Food Sci, Department of Agriculture, Food Prot, Food Technol, Broiler Ind, Academic Press, Avian Dis, Food Microbiol, Food Res, Marcel Dekker, Food Safety Inspection Service, Military Standard, National Advisory Committee, Bergey's Manual, Code of Federal Regulations, Elsevier Applied Science, Iowa State University Press, San Francisco, Secretary of Agriculture, Agricultural Marketing Service, Diseases of Poultry, Elsevier Science, National Academy Press, Poultry Meat Science New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 52
books:
See all 52 books this book cites
3
books
cite this book:
- Principles of Meat Science by Elton D. Aberle on 5 pages
- Muscle Foods by Burdette C. Breidenstein on 4 pages
- Processing of Poultry by G. C. Mead on 4 pages
- Codex Alimentarius by Joint Fao on page 52, page 63, and page 72
- Diseases of Poultry by Y. M. Saif on page 18, page 132, and page 135
See all 52 books this book cites
- Halal Food Production by Mian N. Riaz on page 69, and page 168
- Micro-Facts: The Working Companion for Food Microbiologists by L. Curtis on page 203
- Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production Planning (Contributions to Management Science) by Matthias Lütke Entrup in Back Matter
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