Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
Автор: Russell, Ph.D. Название: Controlling Salmonella in Poultry Production and Processing ISBN: 1439821100 ISBN-13(EAN): 9781439821107 Издательство: Taylor&Francis Рейтинг: Цена: 31390.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies are vital to reducing its occurrence. Controlling Salmonella in Poultry Production and Processing provides a complete analysisof the challenges faced in controlling Salmonella in this industry and keeping the public safe from this threat.
Author Scott M. Russell, Ph.D., works closely with the poultry industry throughout the United States and Canada and with companies in Central and South America, Europe, and China. In this volume, he explores:
The origin of Salmonella in poultry
Intervention strategies for controlling Salmonella during breeding, hatching, grow-out, transportation, and processing
How to design a processing plant to eliminate Salmonella
How to verify intervention strategies to ensure they are working
Increasing yield during processing while controlling Salmonella
New regulations being proposed by USDA-FSIS and their impact on poultry companies regarding competition and international exportation of products
The differences between the EU and the U.S. with regard to Salmonella control
Providing readers with numerous examples of real-world experiences, Dr. Russell offers knowledge gleaned from traveling to poultry plants throughout the world over an 18-year period, assisting processors with identifying the sources of Salmonella in their operations, and developing successful intervention strategies.
Автор: G. C. Mead Название: Processing of Poultry ISBN: 146135854X ISBN-13(EAN): 9781461358541 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process.
Описание: Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
Автор: Nollet Название: Handbook of Meat, Poultry and Seafood Quality ISBN: 0470958324 ISBN-13(EAN): 9780470958322 Издательство: Wiley Рейтинг: Цена: 30246.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A great need exists for valuable information on factors affecting the quality of animal related products.
Автор: Toldra Название: Handbook of Fermented Meat and Poultry 2e ISBN: 1118522699 ISBN-13(EAN): 9781118522691 Издательство: Wiley Рейтинг: Цена: 28662.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes.
Автор: Carmen Parkhurst; George J. Mountney Название: Poultry Meat and Egg Production ISBN: 1475706855 ISBN-13(EAN): 9781475706857 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: We wish to acknowledge and thank the following scientists who reviewed and critically evaluated the several chapters and made many helpful suggestions: Dr. Bobby Barnett, Clemson University; Dr. Wen- dell Carlson (retired), South Dakota State University; Goodwin (retired), Pennsylvania State University;
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