Poultry products processing : (Record no. 18777)
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000 -LEADER | |
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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 |
No items available.