This handbook provides an updated and comprehensive reference on poultry processing from live poultry up until retail production. One book details husbandry, slaughter, preservation and safety. It presents the details beginning with live poultry to the freezing storage of whole poultry and pre-determined cut parts, pursuing the important objective, an acceptable quality and a safe product for consumer purchase and consumption. The other book 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, sanitation and safety.Isabel Guerrero-Legarreta, the lead editor, is a Professor in the Biotechnology Department at the Universidad Autónoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over 80 manuscripts, 5 books, and 29 book chapters. Y.H. Hui, the Administrative Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.
- ISBN: 978-0-470-18537-7
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 1484
- Fecha Publicación: 05/03/2010
- Nº Volúmenes: 2
- Idioma: Inglés