Author : Peter W. Laing
Publisher : Crowood Press (UK)
Page : 0 pages
File Size : 43,31 MB
Release : 1999
Category : Poultry
ISBN : 9781861262615
Written in clear, easy to understand language by an experienced veterinary surgeon.
Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
Page : 632 pages
File Size : 49,67 MB
Release : 2010-03-30
Category : Technology & Engineering
ISBN : 0470504463
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
Author : Leo M. L. Nollet
Publisher : John Wiley & Sons
Page : 739 pages
File Size : 39,17 MB
Release : 2008-02-28
Category : Technology & Engineering
ISBN : 0470276541
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Author : Gail Damerow
Publisher : Storey Publishing
Page : 0 pages
File Size : 24,7 MB
Release : 1994
Category : Chickens
ISBN : 9780882666112
Packed with relevant information for all breeds and ages, this book covers nutrition, disease, immunity, and anatomy. Written for the chicken fancier and nonspecialist.
Author : Carol Ekarius
Publisher : Storey Publishing
Page : 273 pages
File Size : 37,44 MB
Release : 2007-01-01
Category : Nature
ISBN : 1580176771
Poultry in a pocket-size book? Why not, when the birds in question are neatly corralled into an appealing little volume, just right for gift giving, easy browsing, or tucking into a bag or pocket for quick reference at a poultry show or auction. More than 100 poultry pals show their amazing colors in full-page images that capture their good looks and lively personalities. Intricate feather patterns, imposing crests and wattles, and grinning beaks are just a few of their appealing features. From laying hens to heritage turkeys to adorable ducks, here are all the common barnyard favorites, plus rare breeds from around the world. Facing each poultry portrait is an informational page offering facts about the breed and a handy at-a-glance reference bar identifying the type of poultry (chicken, turkey, duck, goose), its primary use (laying, meat, game, or ornamental bird), and its conservation status. Breeders, enthusiasts, and anyone who has ever paused to admire a handsome chicken will be delighted by the photographs and enlightened by the breed profiles in Pocketful of Poultry.
Author : Isabel Guerrero-Legarreta
Publisher : John Wiley & Sons
Page : 806 pages
File Size : 17,52 MB
Release : 2010-03-30
Category : Technology & Engineering
ISBN : 0470504447
A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation 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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Author : Lissa Lucas
Publisher : Rodale
Page : 258 pages
File Size : 38,13 MB
Release : 2014-02-04
Category : Pets
ISBN : 1623360013
The backyard chicken is the new "it" pet—and with good reason: These birds are personable, beautiful, and (mostly) low maintenance. But they're not without their quirks and sometimes puzzling behaviors. That's where the experts at MyPetChicken.com have a beak up on the competition—they hear from chicken keepers daily and offer advice about common mistakes and pitfalls that occur when raising a flock of chickens in the backyard. And customers tell them that the advice they most appreciate is actually how not to raise chickens, what not to do, and why not to panic. The handbook helps potential chicken owners decide whether chicken keeping is right for them, how to make the best choices for their situations, how to start planning for the new pets, and—most importantly—how to head off potential trouble before the chicks arrive. Detailed care instructions for baby chicks and mature hens help to ensure a friendly and enjoyable flock. Covering both the good and the "oh no" experiences that beginners and avid backyard farmers experience, topics include choosing coops, planning a daily routine, learning about sanitation practices, and discovering signs of distress. Then the joy of chicken keeping comes full "ovoid" with 50 recipes for breakfast, lunch, and dinner, featuring the incredible and versatile egg, from homemade egg noodles and sesame mayonnaise to a vegetable frittata and caramel custard.
Author : Fidel Toldrá
Publisher : John Wiley & Sons
Page : 575 pages
File Size : 32,84 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 0470376341
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Author : Melissa Caughey
Publisher : Storey Publishing
Page : 145 pages
File Size : 10,69 MB
Release : 2017-11-28
Category : Nature
ISBN : 1612129110
Best-selling author Melissa Caughey knows that backyard chickens are like any favorite pet — fun to spend time with and fascinating to observe. Her hours among the flock have resulted in this quirky, irresistible guide packed with firsthand insights into how chickens communicate and interact, use their senses to understand the world around them, and establish pecking order and roles within the flock. Combining her up-close observations with scientific findings and interviews with other chicken enthusiasts, Caughey answers unexpected questions such as Do chickens have names for each other? How do their eyes work? and How do chickens learn? Foreword INDIES Silver Award Winner
Author : Eiri
Publisher : Engineers India Research In
Page : 7 pages
File Size : 30,68 MB
Release : 2007
Category :
ISBN : 8186732837
Why Poultry farm, Housing Requirements, Poultry Brooding, Housing & Equipment, Feed formultaions, Disease Prevention, Economic Raising of Poultry, Ducks, Quail and Turkey, List of poultry feed manufactures, distributor and suppliers, list of equipment manufacturer/suppliers etc.
