Poultry products processing : an industry guide
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press
c2002
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| Subjects: |
Table of Contents:
- 1. Poultry meat processing and product technology
- 2. Basic anatomy and muscle biology
- 3. Catching and hauling live birds
- 4. Primary processing of poultry
- 5. Stunning of poultry
- 6. Inspection, grading, cut up and composition
- 7. Preservation by chilling, heating and other means
- 8. Meat processing-equipment
- 9. Poultry products-formulations and gelation
- 10. Battering and breading
- 11. Microbiology and sanitation
- 12. Hazard analysis critical control points (HACCP)
- 13. Meat color and flavor
- 14. Measuring sensory and functional properties
- 15. By-products and waste