توضیحات
A comprehensive reference for the poultry industryVolume 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 productsan overview
- Methods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients
- Product manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants
- Product quality and sensory attributesincludes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more
- Engineering principles, operations, and equipmentincludes processing equipment, thermal processing, packaging, and more
- Contaminants, pathogens, analysis, and quality assuranceincludes 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 Statesincludes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Content:
Chapter 1 Processed Poultry Products: A Primer (pages 111): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 2 Gelation and Emulsion: Principles (pages 1323): Ana Paola Zogbi and Walter Onofre Benejam
Chapter 3 Gelation and Emulsion: Applications (pages 2533): Elvia Hernandez?Hernandez and Isabel Guerrero?Legarreta
Chapter 4 Battering and Breading: Principles and System Development (pages 3545): Susana Fiszman and Teresa Sanz
Chapter 5 Battering and Breading: Frying and Freezing (pages 4758): Susana Fiszman and Ana Salvador
Chapter 6 Mechanical Deboning: Principles and Equipment (pages 5972): Manuel Viuda?Martos, Elena Jose Sanchez?Zapata, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter 7 Mechanical Deboning: Applications and Product Types (pages 7380): Casilda Navarro?Rodriguez de Vera, Elena Jose Sanchez?Zapata, Manuel Viuda?Martos and Jose Angel Perez?Alvarez
Chapter 8 Marination, Cooking, and Curing: Principles (pages 8188): Francisco Alfredo Nu?nez?Gonzalez
Chapter 9 Marination, Cooking, and Curing: Applications (pages 89100): Alma Delia Alarcon?Rojo
Chapter 10 Nonmeat Ingredients (pages 101123): Elena Jose Sanchez?Zapata, Manuel Viuda?Martos, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter 11 Overview of Processed Poultry Products (pages 125142): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 12 Canned Poultry Meat (pages 143157): Alicia Grajales?Lagunes and Alicia de Anda?Salazar
Chapter 13 Turkey Bacon (pages 159171): Edith Ponce?Alquicira and Octavio Dublan?Garcia
Chapter 14 Turkey Sausages (pages 173185): Alfonso Totosaus?Sanchez, Juan Francisco and Hernandez Chavez
Chapter 15 Breaded Products (Nuggets) (pages 187198): Maria de Lourdes Perez?Chabela and Alfonso Totosaus?Sanchez
Chapter 16 Paste Products (PATE) (pages 199207): Alfonso Totosaus?Sanchez
Chapter 17 Poultry Ham (pages 209232): Vandana Sohlia and Amarinder S. Bawa
Chapter 18 Luncheon Meat Including Bologna (pages 233254): Baciliza Quintero Salazar and Edith Ponce?Alquicira
Chapter 19 Processed Egg Products: Perspective on Nutritional Values (pages 255274): Mahendra P. Kapoor, Molay K. Roy and Lekh R. Juneja
Chapter 20 Dietary Products for Special Populations (pages 275291): Jorge Soriano?Santos
Chapter 21 Sensory Analysis (pages 293310): Maria Dolors Guardia, Carmen Sarraga and Luis Guerrero
Chapter 22 Texture and Tenderness in Poultry Products (pages 311325): Lisa H. McKee
Chapter 23 Protein and Poultry Meat Quality (pages 327337): Massami Shimokomaki, Adriana Louren Soares and Elza Iouko Ida
Chapter 24 Poultry Flavor: General Aspects and Applications (pages 339357): Jose Angel Perez?Alvarez, Esther Sendra?Nadal and Elena Jose Sanchez?Zapata
Chapter 25 Poultry Meat Color (pages 359388): Alessandra Guidi and L. Castigliego
Chapter 26 Refrigerated Poultry Handling (pages 389400): Esther Sendra?Nadal, Estrella Sayas Barbera and Juana Fernandez Lopez
Chapter 27 Basic Operations and Conditions (pages 401416): M. C. Pandey and Amarinder S. Bawa
Chapter 28 Poultry?Processing Equipment (pages 417433): Jose Jorge Chanona?Perez, Liliana Alamilla?Beltran, Ernesto Mendoza?Madrid, Jorge Welti?Chanes and Gustavo F. Gutierrez?Lopez
Chapter 29 Thermal Processing (pages 435447): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 30 Packaging for Poultry Products (pages 449459): S. N. Sabapathi and Amarinder S. Bawa
Chapter 31 Contamination of Poultry Products (pages 461483): Marcelo L. Signorini and Jose L. Flores?Luna
Chapter 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products (pages 485493): Elina J. Vihavainen and Johanna Bjorkroth
Chapter 33 Campylobacter in Poultry Processing (pages 495506): Marja?Liisa Hanninen
Chapter 34 Microbiology of Ready?to?Eat Poultry Products (pages 507515): Carol W. Turner
Chapter 35 Chemical Analysis of Poultry Meat (pages 517525): Maria de Lourdes Perez?Chabela
Chapter 36 Microbial Analytical Methodology for Processed Poultry Products (pages 527544): Omar A. Oyarzabal and Syeda K. Hussain
Chapter 37 Sanitation Requirements (pages 545572): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 38 HACCP for the Poultry Industry (pages 573585): Lisa H. McKee
Chapter 39 FSIS Enforcement Tools and Processes (pages 587601): Y. H. Hui and Isabel Guerrero?Legarreta
————————————————————–
ترجمه ماشینی :
یک مرجع جامع برای صنعت طیور جلد 2 پردازش طیور از گوشت خام به محصولات خرده فروشی نهایی را توصیف می کند
با یک سطح بی نظیر از پوشش ، کتابچه راهنمای مرغها علم و فناوری مرجع به روز و جامع در مورد پردازش طیور را ارائه می دهد. جلد 2: پردازش ثانویه پردازش مرغ را از گوشت خام گرفته تا محصولات خرده فروشی پخته نشده ، پخته نشده یا نیمه پخته شده پوشش می دهد. این شامل اصول علمی ، فنی و مهندسی پردازش طیور ، روش ها و دسته بندی محصولات ، تولید محصولات و ویژگی ها و بهداشت و ایمنی است.
جلد 2: پردازش ثانویه به هفت قسمت تقسیم می شود:
- پردازش ثانویه پروانه طیور محصولات مرغی شامل امولسیون ها و ژل ها است. نان و خنجر زدن ؛ deboning مکانیکی ؛ سوخت ، پخت و پز و پخت ؛ و مواد تشکیل دهنده غیر مخصوص
- تولید محصول شامل گوشت مرغ کنسرو شده ، بیکن بوقلمون و سوسیس ، محص
tag : دانلود کتاب کتابچه راهنمای علوم و فناوری طیور ، جلد 2 , Download کتابچه راهنمای علوم و فناوری طیور ، جلد 2 , دانلود کتابچه راهنمای علوم و فناوری طیور ، جلد 2 , Download Handbook of Poultry Science and Technology, Volume 2 Book , کتابچه راهنمای علوم و فناوری طیور ، جلد 2 دانلود , buy کتابچه راهنمای علوم و فناوری طیور ، جلد 2 , خرید کتاب کتابچه راهنمای علوم و فناوری طیور ، جلد 2 , دانلود کتاب Handbook of Poultry Science and Technology, Volume 2 , کتاب Handbook of Poultry Science and Technology, Volume 2 , دانلود Handbook of Poultry Science and Technology, Volume 2 , خرید Handbook of Poultry Science and Technology, Volume 2 , خرید کتاب Handbook of Poultry Science and Technology, Volume 2 ,
دیدگاهها
هیچ دیدگاهی برای این محصول نوشته نشده است.