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Titre :	Primary processing Ajouter au panier
Titre de série :	Handbook of poultry science and technology, Volume 1
Auteur(s) :	Isabel Guerrero-Legarreta, Éditeur scientifique Y.H. Hui, Éditeur scientifique
Type de document :	Livre
Sujets :	VOLAILLE ; BIOLOGIE ; REFRIGERATION ; CONGELATION ; OEUF ; MALADIE ; HACCP ; AGENT DE CONSERVATION ; CARCASSE ; IRRADIATION ; HYGIENE ; TRANSPORT ; ABATTAGE ; DECOUPAGE ; TRAITEMENT THERMIQUE ; SECHAGE ; PESTICIDE ; MEDICAMENT
Editeur(s) :	HOBOKEN : John Wiley and Sons, Inc.
Date de publication :	2010
Format :	1 vol. (XV-788 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	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 Slaughterhouse and Process[...] 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 Slaughterhouse 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 Chemicals 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 and Antibiotics) 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
Langue(s) :	Anglais
Identifiant :	978-0-470-18552-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160205

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