Introduction to poultry meat
processing
Alan R. Sams and Christine Z.
Alvarado
Preslaughter factors affecting poultry meat
quality
Julie K. Northcutt and R. Jeff
Buhr
First processing: Slaughter through
chilling
Alan R. Sams and Shelly R.
McKee
Second processing: Parts, deboning, and portion
control
Alan R. Sams and Casey M.
Owens
Poultry meat inspection and grading
Sacit
F. Bilgili
Packaging
Paul L. Dawson
Meat quality: Sensory and instrumental
evaluations
Brenda G. Lyon, Clyde E. Lyon,
Jean-Francois Meullenet, and Young S. Lee
Microbiological pathogens: Live poultry
considerations
Billy M. Hargis, David J. Caldwell,
and J. Allen Byrd
Poultry-borne pathogens: Plant
considerations
Michael A. Davis, Manpreet Singh,
and Donald E. Conner
Spoilage bacteria associated with
poultry
Scott M. Russell
Functional properties of muscle proteins in processed
poultry products
Denise M. Smith
Formed and emulsion products
Jimmy T.
Keeton and Wesley N. Osburn
Coated poultry products
Casey M.
Owens
Mechanical separation of poultry meat and its use in
products
Glenn W. Froning and Shelly R.
McKee
Marination, cooking, and curing of poultry
products
Douglas P. Smith and James C.
Acton
Quality assurance and process
control
Douglas P. Smith
Nutritive value of poultry meat
Leslie D.
Thompson
Processing water and wastewater
William C.
Merka
Coproducts and by-products from poultry
processing
Ruben O. Morawicki
Poultry processing under animal welfare and organic
standards in the United
States
Anne Fanatico
A brief introduction to some of the practical aspects of
the kosher and halal laws for the poultry
industry
Joe M. Regenstein and Muhammad Munir
Chaudry
Casey M. Owens, University of Arkansas, Fayetteville, USA Christine Alvarado, Texas Tech University, Lubbock, USA Alan R. Sams, Clemson University, South Carolina, USA
Praise for the First Edition "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
|
Ask a Question About this Product More... |
|
