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CZ-ZlUTB |
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20251006170623.0 |
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010618s2002 flua sb 001 0 eng d |
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|c 75498
|d 75498
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| 020 |
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|a 9781420031744
|q (e-book :
|q PDF)
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| 040 |
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|a FlBoTFG
|c FlBoTFG
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| 100 |
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|a Barbut, Shabtai.
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| 245 |
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|a Poultry products processing
|h [elektronický zdroj] :
|b an industry guide /
|c Shai Barbut.
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| 260 |
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|a Boca Raton, Fla. :
|b CRC Press,
|c 2002.
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| 300 |
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|a xii, 548 p. :
|b ill.
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
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|a Machine generated contents note: Preface --Chapter 1: Poultry Meat Processing and -- Product Technology -- Introduction -- Production -- Consumption -- Trends in Poultry Meat Marketing -- Export Markets -- References --Chapter 2: Basic Anatomy and Muscle Biology -- Introduction -- Structure of Meat-Producing Poultry -- Muscle Tissue -- Muscle Proteins -- Muscle Contraction -- Fiber Type -- Epithelial Tissue -- Nervous Tissue -- Connective Tissue -- Postmortem Changes -- References --Chapter 3: Catching and Hauling Live Birds -- Introduction -- Catching -- Hauling -- References -- Chapter 4: Primary Processing of Poultry -- Introduction -- Receiving and Weighing -- Stunning -- Bleeding -- Scalding -- Feather Removal -- Oil Gland and Feet Removal -- Rehanging -- Evisceration -- Inspection -- Giblet Harvesting -- Lungs, Head and Crop Removal -- Inside/Outside Bird Wash -- Chilling -- Weighing, Grading and Packing -- Optional Treatments-Electrical Stimulation ---References --Chapter 5: Stunning of Poultry -- Introduction -- Electrical Stunning -- Gas Stunning -- Mechanical Stunning -- No Stunning -- Studying the Effect of Stunning on -- Electroencephalogram (EEG) -- Neck Cutting and Bleeding -- References --Chapter 6: Inspection, Grading, Cut Up -- and Composition -- Introduction -- Inspection -- Grading -- Classification -- Cut Up and Yield -- Composition -- References -- Chapter 7: Preservation by Chilling, Heating and -- Other Means -- Introduction -- Preservation by Low Temperature -- (Chilling, Freezing) -- Thawing -- Preservation by High Temperature -- Drying -- Preservation by Chemicals -- Radiation -- Modified Atmosphere and Vacuum Packaging -- References --Chapter 8: Meat Processing-Equipment -- Introduction -- Size Reduction -- Mixing -- Injection -- Tenderization and Maceration -- Tumbling and Massaging -- Stuffing and Linking -- Forming -- Battering and Breading -- Cooking -- Smoking -- Slicing and Dicing -- Packaging ---Metal Detection -- References --Chapter 9: Poultry Products-Formulations -- and Gelation -- Introduction -- Processed Poultry Products -- Non-Meat Ingredients -- Recipes -- Protein Gelation -- Comminuted Meat Batters (Meat "Emulsions") -- References -- Chapter 10: Battering and Breading -- Introduction -- Pre-Dusting -- Battering -- Breading -- Developing a Batter and Breading System -- Frying -- Freezing -- Troubleshooting -- References --Chapter 11: Microbiology and Sanitation -- Introduction -- Types of Microorganisms and Growth -- Factors Affecting Microbial Growth -- Assessing the Number of Microorganisms -- Potential Contamination Sources During -- Pougtry Processing -- Significant Microorganisms in Poultry Meat -- Sanitation in Poultry Processing Plants -- Sampling and Microbiological Criteria -- References --Chapter 12: Hazard Analysis Critical Control -- Points (HACCP) -- Introduction -- The Seven HACCP Principles -- HACCP Models -- Poultry Slaughter Model ---Cooked Product Model -- Battered and Breaded Chicken Fillets -- References --Chapter 13: Meat Color and Flavor -- Introduction -- Light and Color -- Meat Color -- Chapter 14: Measuring Sensory and -- Functional Properties -- Introduction -- Sensory Evaluation -- Texture -- Water-Holding Capacity (WHC) -- Fat-Holding Capacity -- References --Chapter 15: By-Products and Waste -- Introduction -- Feathers -- Offal and Bone -- The Pet Food Industry -- Rendering -- Wastewater Treatment -- References.
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| 506 |
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|a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
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| 650 |
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|a Poultry
|x Processing.
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| 655 |
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|a elektronické knihy
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| 655 |
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|a electronic books
|2 eczenas
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| 776 |
1 |
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|z 9781587160608
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|u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/9781420031744
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|x NEPOSILAT
|y EIZ
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