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Author : Arturo Hernandez
Publisher :
ISBN 13 :
Total Pages : 374 pages
Book Rating : 4.E/5 ( download)
Download or read book Use of Refined Mechanically Deboned Poultry Meat in Formed Poultry Products written by Arturo Hernandez and published by . This book was released on 1985 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sheldon Cheney
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (319 download)
Download or read book Mechanically Deboned Meat written by Sheldon Cheney and published by . This book was released on 1987 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Casey M. Owens
Publisher : CRC Press
ISBN 13 : 1439882169
Total Pages : 454 pages
Book Rating : 4.4/5 (398 download)
Download or read book Poultry Meat Processing written by Casey M. Owens and published by CRC Press. This book was released on 2010-02-09 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro
Author : Wade H. Shafer
Publisher : Springer Science & Business Media
ISBN 13 : 1461573882
Total Pages : 414 pages
Book Rating : 4.4/5 (615 download)
Download or read book Masters Theses in the Pure and Applied Sciences written by Wade H. Shafer and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 414 pages. Available in PDF, EPUB and Kindle. Book excerpt: Masters Theses in the Pure and Applied Sciences was first conceived, published, SIld disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna and broader dissemination. tional publishing house to assure improved service Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 30 (thesis year 1985) a total of 12,400 theses titles from 26 Canadian and 186 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work.
Author : Vivian E Mountney
Publisher : CRC Press
ISBN 13 : 9781560228561
Total Pages : 472 pages
Book Rating : 4.2/5 (285 download)
Download or read book Poultry Products Technology written by Vivian E Mountney and published by CRC Press. This book was released on 1995-11-03 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good economic and dietary values. This classic volume is intended for poultry and food technology students, but with its new, timely examples, it can be used as a general reference book for those who need quick general knowledge in a specific area of the poultry industry.
Author : G. C. Mead
Publisher : Springer Science & Business Media
ISBN 13 : 1461520592
Total Pages : 427 pages
Book Rating : 4.4/5 (615 download)
Download or read book Processing of Poultry written by G. C. Mead and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.
Author :
Publisher :
ISBN 13 :
Total Pages : 16 pages
Book Rating : 4.:/5 (319 download)
Download or read book Mechanically Processed Meat Product written by and published by . This book was released on 1981 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
ISBN 13 : 0470504463
Total Pages : 632 pages
Book Rating : 4.4/5 (75 download)
Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author : Syi-Wei Lin
Publisher :
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4.:/5 (176 download)
Download or read book Yields and Characteristics of Kamaboko-like Products from Mechanically Deboned Poultry Meat written by Syi-Wei Lin and published by . This book was released on 1987 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : New York State College of Agriculture and Life Sciences
Publisher :
ISBN 13 :
Total Pages : 158 pages
Book Rating : 4.0/5 ( download)
Download or read book Annual Report written by New York State College of Agriculture and Life Sciences and published by . This book was released on 1987 with total page 158 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jacquelynn Wardzinski O'Palka
Publisher :
ISBN 13 :
Total Pages : 244 pages
Book Rating : 4.E/5 ( download)
Download or read book Sulfur Compound Production in Mechanically Deboned Poultry Meat written by Jacquelynn Wardzinski O'Palka and published by . This book was released on 1973 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R Rastall
Publisher : Elsevier
ISBN 13 : 184569371X
Total Pages : 337 pages
Book Rating : 4.8/5 (456 download)
Download or read book Novel Enzyme Technology for Food Applications written by R Rastall and published by Elsevier. This book was released on 2007-09-21 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. Reviews the latest advanced methods to develop specific enzymes Discusses ways of producing higher quality food products Explores the improvement and production of enzymes
Author : Philip George Schnell
Publisher :
ISBN 13 :
Total Pages : 220 pages
Book Rating : 4.:/5 (633 download)
Download or read book Chemistry and Physical Properties of Mechanically Deboned Poultry Meat written by Philip George Schnell and published by . This book was released on 1972 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Marchant Pearson
Publisher : A V I Publishing Company
ISBN 13 :
Total Pages : 544 pages
Book Rating : 4.E/5 ( download)
Download or read book Restructured Meat and Poultry Products written by Albert Marchant Pearson and published by A V I Publishing Company. This book was released on 1987 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Avtar Singh Dhillon
Publisher :
ISBN 13 :
Total Pages : 278 pages
Book Rating : 4.:/5 (89 download)
Download or read book A Study of Use Levels, Quality Characteristics and Natural Cure Colorants in Mechanically Deboned Poultry Meat Summer Sausages written by Avtar Singh Dhillon and published by . This book was released on 1975 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Philip George Schnell
Publisher :
ISBN 13 :
Total Pages : 264 pages
Book Rating : 4.E/5 ( download)
Download or read book Chemical and Physical Properties of Mechanically Deboned Poultry Meat written by Philip George Schnell and published by . This book was released on 1972 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
ISBN 13 : 0387713271
Total Pages : 421 pages
Book Rating : 4.3/5 (877 download)
Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
