Poultry products processing : (Record no. 18777)

MARC details
000 -LEADER
fixed length control field 04523cam a22002894a 4500
001 - CONTROL NUMBER
control field 12444000
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20241120130525.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 010618s2002 flua b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2001092518
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1587160609 (hardcover : alk. paper)
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency DLC
Modifying agency DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TS1968
Item number .B37 2002
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.93 EDI
Edition number 23
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Barbut, Shabtai.
245 10 - TITLE STATEMENT
Title Poultry products processing :
Remainder of title an industry guide /
Statement of responsibility, etc. Shai Barbut.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Boca Raton, Fla. :
Name of publisher, distributor, etc. CRC Press,
Date of publication, distribution, etc. 2002.
300 ## - PHYSICAL DESCRIPTION
Extent xii, 548 p. :
Other physical details ill. ;
Dimensions 25 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 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.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Poultry
General subdivision Processing.
856 41 - ELECTRONIC LOCATION AND ACCESS
Materials specified Table of contents only
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/toc/fy033/2001092518.html">http://www.loc.gov/catdir/toc/fy033/2001092518.html</a>
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Publisher description
Uniform Resource Identifier <a href="http://www.loc.gov/catdir/enhancements/fy0646/2001092518-d.html">http://www.loc.gov/catdir/enhancements/fy0646/2001092518-d.html</a>
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c orignew
d 2
e epcn
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Koleksi Rujukan

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