http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource ( ix, 334 pages) : illustrations.
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-François 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; Rubén 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.
Includes bibliographical references and index.