TY  - BOOK
AU  - Guerrero-Legarreta,Isabel
AU  - Y.H.Hui
AU  - Alarcón-Rojo,Alma Delia
AU  - Alvarado,Christine
AU  - Bawa,Amarinder S.
AU  - Guerrero-Avenda
TI  - Handbook of poultry science and technology: primary processing 
SN  - 9780470185520 (hardback) 
AV  - TS1968  H36 
U1  - 664/.93 22
PY  - 2010///]
CY  - Hoboken, New Jersey
PB  - John Wiley & Sons Inc. Publications
KW  - Poultry
KW  - Processing
KW  - Poultry plants
N1  - Includes bibliographical references and index; Volume 1: Primary Processing is divided into seven parts:

Poultry: biology to pre-mortem status―includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more
Slaughtering and cutting―includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more
Preservation: refrigeration and freezing―includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more
Preservation: heating, drying, chemicals, and irradiation
Composition, chemistry, and sensory attributes―includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat
Eggs―includes egg attributes, science, and technology
Sanitation and Safety―includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
N2  - A comprehensive reference for the poultry industry-Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable
ER  -