Poultry meat processing and quality

dc.contributor.author	Mead, G. C. (edit)
dc.date.issued	2000
dc.identifier.isbn	1-85573-903-8
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/8188
dc.description	xvi, 388 p. : ill.
dc.description.abstract	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.
dc.language.iso	en
dc.publisher	CRC Press
dc.subject	Meat
dc.subject.other	Poultry
dc.subject.other	Meat industry and trade
dc.subject.other	Quality control
dc.title	Poultry meat processing and quality
dc.type	Book