Author: Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 824
Book Description
The Poultry Item
Author: Poultry Products Processing
Author: Shai BarbutPublisher: CRC Press
ISBN: 1420031740
Category : Technology & Engineering
Languages : en
Pages : 566
Book Description
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe produ
New Inland Poultry Journal
Author: The Cook's Illustrated Complete Book of Poultry
Author: Publisher: Clarkson Potter Publishers
ISBN: 9780609600634
Category : Cookery (Poultry)
Languages : en
Pages : 0
Book Description
Introduces the best methods for preparing chicken, turkey, duck, goose, quail, squab, and pheasant, accompanied by tips on cooking equipment, techniques, and ingredients.
Surplus Canned Fruits and Vegetables--surplus Poultry and Poultry Products (Producers Request Government to Include Surplus Canned Vegetables and Fruits and Poultry for Foreign Relief)
Author: United States. Congress. House. Committee on Agriculture. Special Subcommittee to Investigate Food ShortagesPublisher:
ISBN:
Category : Canned foods industry
Languages : en
Pages : 98
Book Description
Gleanings in Bee Culture
Author: The Poultry Keeper
Author: Egg and Poultry-meat Processing
Author: William J. StadelmanPublisher: Wiley-VCH
ISBN: 9783527263233
Category : Carn d'aviram
Languages : en
Pages : 211
Book Description
Eggs and poultry meat are extremely versatile products. The (American) advertising theme of the incredible, edible egg is based on fact. No other single ingredient serves the many functions provided by one or more components of the egg, and poultry meat can be substituted for other meats in almost any prepared meat product. This book serves as a guide to the utilization of eggs or poultry meat in the manufacture of food products. The material presented covers the handling of poultry meat from the point of catching birds, and of eggs from the point of collection from the nest or cage. For many egg and poultry meat products the book provides details of processing, manufacturing and packaging including technological and quality control aspects. Emphasis is given to the preparation of value-added products including production practices, processing steps, and the necessary equipment.
Culinary Birds
Author: John AshPublisher: Running Press Adult
ISBN: 0762450657
Category : Cooking
Languages : en
Pages : 322
Book Description
As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds -- chicken and turkey -- to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From "free range" to "pasture raised," from "air-chilled" to "water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the "best" birds you can buy for your health and for your palate. Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.
Poultry Meat Processing and Quality
Author: G MeadPublisher: Elsevier
ISBN: 1855739038
Category : Technology & Engineering
Languages : en
Pages : 405
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