000			03690nam a2200481 i 4500
001			EBC1378833
003			MiAaPQ
005			20240120144215.0
006			m o d |
007			cr cnu||||||||
008			090930t20102010fluad ob 001 0 eng|d
020			_z1420091891
020			_z9781420091892
020			_a9781439882160 _q(electronic bk.)
035			_a(MiAaPQ)EBC1378833
035			_a(Au-PeEL)EBL1378833
035			_a(CaPaEBR)ebr11002787
035			_a(CaONFJC)MIL60404
035			_a(OCoLC)899155232
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ
050		4	_aTS1968 _b.P675 2010
082	0		_a664.93
245	0	0	_aPoultry meat processing / _cedited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams.
250			_aSecond edition.
264		1	_aBoca Raton, Florida : _bCRC Press, _c[2010]
264		4	_c2010
300			_a1 online resource (456 pages) : _billustrations
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0		_ach. 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 ... [et al.] -- 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 / Ruben 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.
588			_aDescription based on print version record.
590			_aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650		0	_aPoultry _xProcessing.
655		4	_aElectronic books.
700	1		_aOwens, Casey M., _eeditor.
700	1		_aAlvarado, Christine, _eeditor.
700	1		_aSams, Alan R., _eeditor.
776	0	8	_iPrint version: _tPoultry meat processing. _dBoca Raton, Florida : CRC Press, [2010] _hxii, 441 pages ; 26 cm _z9781420091892 _w(DLC)2009040625
797	2		_aProQuest (Firm)
856	4	0	_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=1378833 _zClick to View
999			_c101246 _d101246