Processing of Poultry
Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a s...
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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1995, 1995
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| Edition: | 1st ed. 1995 |
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1. Quality Requirements in the Modern Poultry Industry
- 2. Stunning and Slaughter
- 3. Technological Developments in Pre-slaughter Handling and Processing
- 4. Chilling, Freezing and Thawing
- 5. Influence of Processing on Product Quality and Yield
- 6. Hygiene Problems and Control of Process Contamination
- 7. Microbiological Criteria for Poultry Products
- 8. Further Processing of Poultry
- 9. Utilisation of Turkey Meat in Further-processed Products
- 10. Developments in Enrobed Products
- 11. Treatment and Disposal of Processing Wastes