Technology of Meat, Poultry & Eggs CONTENTS PART I POULTRY: BIOLOGY TO PREMORTEM STATUS 1 Poultry Biology, Classification, and Trade Descriptions 2 Competitive Exclusion Treatment in Poultry Management 3 Premortem Handling 4 Transportation to the Slaughterhouse PART II SLAUGHTERING AND CUTTING 5 Slaughterhouse Building and Facility Requirements 6 Slaughtering Equipment and Operations 7 Poultry Carcass Evaluation and Cutting 8 Official Control of Slaughterhouses and Processing Plants 9 Poultry Packaging 10 Kosher Laws in Food Processing 11 Food Production from the Halal Perspective PART III PRESERVATION: REFRIGERATION AND FREEZING 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat 14 Low-Temperature Storage of Poultry 15 Engineering Principles of Freezing 16 Quality of Frozen Poultry 17 Quality of Refrigerated Poultry 18 Refrigeration Equipment and Operations 19 Freezing Equipment and Operations 20 Refrigeration and Freezing in Central Facilities and Retail Stores 21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION 22 Heating, Drying, and Chemical 23 Irradiation PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES 24 Quality Characteristics of Poultry Products 25 Chemical Composition and Nutritional Content of Raw Poultry Meat 26 Poultry Meat Tenderness 27 Pale, Soft, and Exudative Poultry Meat PART VI EGGS 28 Nutritional and Health Attributes of Eggs 29 Functional Properties of Egg Components in Food Systems PART VII SANITATION AND SAFETY 30 Chemical Residues: Pesticides and Drugs (β-Agonists andAntibiotics) 31 Factors Affecting Microbial Growth in Fresh Poultry 32 Basic Principles of the HACCP System in the Poultry Industry 33 HACCP in Poultry Slaughterhouses 34 Online Inspection 35 Poultry-Related Foodborne Disease 36 Poultry-Related Foodborne Diseases in Central and South America 37 Overview of Poultry Processing and Workers’ Safety 38 Poultry-Processing Industry and eTool Index
Technology of Meat, Poultry & Eggs
CONTENTS
PART I POULTRY: BIOLOGY TO PREMORTEM STATUS
1 Poultry Biology, Classification, and Trade Descriptions
2 Competitive Exclusion Treatment in Poultry Management
3 Premortem Handling
4 Transportation to the Slaughterhouse
PART II SLAUGHTERING AND CUTTING
5 Slaughterhouse Building and Facility Requirements
6 Slaughtering Equipment and Operations
7 Poultry Carcass Evaluation and Cutting
8 Official Control of Slaughterhouses and Processing Plants
9 Poultry Packaging
10 Kosher Laws in Food Processing
11 Food Production from the Halal Perspective
PART III PRESERVATION: REFRIGERATION AND
FREEZING
12
Biochemical Changes During Onset and Resolution of Rigor
Mortis Under Ambient Temperature
13
Physicochemical Changes During Freezing and Thawing of
Poultry Meat
14
Low-Temperature Storage of Poultry
15
Engineering Principles of Freezing
16
Quality of Frozen Poultry
17
Quality of Refrigerated Poultry
18
Refrigeration Equipment and Operations
19
Freezing Equipment and Operations
20
Refrigeration and Freezing in Central Facilities and Retail
Stores
21
Refrigeration and Freezing in Industrial Food Facilities
(Hospitals, Restaurants, Factories)
PART IV PRESERVATION: HEATING, DRYING, CHEMICALS,
AND IRRADIATION
22
Heating, Drying, and Chemical
23
Irradiation
PART V COMPOSITION, CHEMISTRY, AND SENSORY
ATTRIBUTES
24
Quality Characteristics of Poultry Products
25
Chemical Composition and Nutritional Content of Raw
26
Poultry Meat Tenderness
27
Pale, Soft, and Exudative Poultry Meat
PART VI EGGS
28
Nutritional and Health Attributes of Eggs
29
Functional Properties of Egg Components in Food Systems
PART VII
SANITATION AND SAFETY
30
Chemical Residues: Pesticides and Drugs (β-Agonists andAntibiotics)
31
Factors Affecting Microbial Growth in Fresh Poultry
32
Basic Principles of the HACCP System in the Poultry Industry
33
HACCP in Poultry Slaughterhouses
34 Online Inspection
35
Poultry-Related Foodborne Disease
36
Poultry-Related Foodborne Diseases in Central and South
America
37
Overview of Poultry Processing and Workers’ Safety
38
Poultry-Processing Industry and eTool
Index
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