Guidelines for Poultry-Processing Plant Layouts (Classic Reprint)


Book Description

Excerpt from Guidelines for Poultry-Processing Plant Layouts A step-by-step approach for designing efficient poul try-processing plant layouts is developed in this report. The plant is divided into its principal activity areas and each area is analyzed as to its relation to the overall operation and its interrelation with other areas, equip ment arrangement, and space needs. The Operations considered involve handling, processing, and ice-packing (receiving through shipping) broiler-class chickens, which are converted into ready-to-cook form at rates of and birds per hour. Layout designs for each area are illustrated, with emphasis on simplicity, efficiency, and completeness. The layouts are designed from the viewpoint of a plant management that is planning expansion or diversification Without major changes in the plant's structural design, or stopping or slowing production. A model plant-expansion guide is contained in two area layouts. One layout is designed for a plant processing birds per hour, and the other for the same plant expanded to accommodate birds per hour. The basic considerations involve: (1) Efficient Operation Of each component area, from receiving the live bird to shipping the ice-packed product; (2) facility and equipment arrangement that permits a smooth, balanced, direct flow of product and materials through the plant; (3) design, layout arrangement, and property plat features that allow production capacity to be doubled through building enlargement, without plant shutdown or reduction in Operating efficiency; and (4) provision for: (a) meeting regulatory requirements, (b) avoiding hazards to product quality, (0) maximum employee comfort and convenience, and (d) effective plant maintenance. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.










Remodeling Small Poultry Plants to Meet Inspection Requirements (Classic Reprint)


Book Description

Excerpt from Remodeling Small Poultry Plants to Meet Inspection Requirements A great part of the volume of poultry produced for slaughter in the United States will require inspection under the Poultry Products Inspection Act. Compulsory inspection will be made at the point where poultry is slaugh terad or processed-the processing plant. This report is the result of a study of small and medium size poultry processing plant facilities and equipment. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.




Improved Layout for a Fowl Processing Plant (Classic Reprint)


Book Description

Excerpt from Improved Layout for a Fowl Processing Plant The original structure was enlarged to its pres ent size by making additions on two sides of the building. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.




Layout Guide for Small Meat Plants (Classic Reprint)


Book Description

Excerpt from Layout Guide for Small Meat Plants Given the requirements of the Wholesome Meat Act, as the 1967 revision of Federal Meat Inspection Act is commonly called, the average small meat processor has a choice of four courses of action: remodeling his plant to qualify for certification; building a new plant; confining himself to custom (exempt) work; or going out of business. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.




Guidelines for Turkey Processing Plant Layout


Book Description

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.







Poultry Meat Processing and Quality


Book Description

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues




Handbook of Poultry Science and Technology, Secondary Processing


Book Description

A comprehensive reference for the poultry industry—Volume 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 products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes 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 States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms