Processing of Poultry

By Diego Ojeda and Jennifer Degenhardt

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. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 146135854X
• ISBN13: 9781461358541
• Release Date: October 2012
• Publisher: Springer
• Length: 423 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.9" x 5.5" x 8.5"