rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Poultry meat processing
  name:
    name part: Owens, Casey M.
  name:
    name part: Alvarado, Christine.
  name:
    name part: Sams, Alan R.
  name:
    name part: ProQuest (Firm)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    publisher: CRC Press
    date issued: ©2010
    date issued: 2010
    edition: 2nd ed.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xii, 441 pages) : illustrations
  abstract: When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated. Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to ForkNow containing even more illustrations, this completely revised second edition features:Three new chap.
  table of contents: Ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado -- ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr -- ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee -- ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens -- ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili -- ch. 6. Packaging / Paul L. Daw -- ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon [and others] -- ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd -- ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner -- ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell -- ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith -- ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn -- ch. 13. Coated poultry products / Casey M. Owens -- ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee -- ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton -- ch. 16. Quality assurance and process control / Douglas P. Smith -- ch. 17. Nutritive value of poultry meat / Leslie D. Thompson -- ch. 18. Processing water and wastewater / William C. Merka -- ch. 19. Coproducts and by-products from poultry processing / Rubň O. Morawicki -- ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico -- ch. 21. 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.
  note: edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams.
  note: Includes bibliographical references and index.
  subject:
    topic: Poultry
    topic: Processing
  subject:
    topic: Volailles
    topic: Traitement
  subject:
    topic: Poultry
    topic: Processing
  classification: TS1968 .P876 2010
  classification: 664.93 P876
  identifier: 9781439882160
  identifier: 1439882169
  identifier: 9781420091892
  identifier: 1420091891
  identifier: TANDF_244133 Ingram Content Group
  identifier: https://ebookcentral.proquest.com/lib/tamucs/detail.action
  record info:
    record content source: FlBoTFG
    record creation date: 131025
    record change date: 20230807192528.7
    record identifier: in00004733821
    language of cataloging:
      language term: eng