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Poultry Quality Evaluation

Poultry Quality Evaluation
Quality Attributes and Consumer Values

by Massimiliano Petracci,Cecile Berri

  • Publisher : Woodhead Publishing
  • Release : 2017-08-01
  • Pages : 386
  • ISBN : 0081007698
  • Language : En, Es, Fr & De
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Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field

Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation
A Book

by Da-Wen Sun

  • Publisher : Elsevier
  • Release : 2011-04-28
  • Pages : 600
  • ISBN : 9780080556246
  • Language : En, Es, Fr & De
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The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.

Meat Quality Analysis

Meat Quality Analysis
Advanced Evaluation Methods, Techniques, and Technologies

by Ashim Kumar Biswas,Prabhat Mandal

  • Publisher : Academic Press
  • Release : 2019-08-21
  • Pages : 458
  • ISBN : 0128192348
  • Language : En, Es, Fr & De
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Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

The Science of Poultry and Meat Processing

The Science of Poultry and Meat Processing
A Book

by Shai Barbut

  • Publisher : Unknown Publisher
  • Release : 2016-06
  • Pages : 329
  • ISBN : 9780889556256
  • Language : En, Es, Fr & De
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Animal Husbandry and Nutrition

Animal Husbandry and Nutrition
A Book

by Banu Yucel,Turgay Taskin

  • Publisher : BoD – Books on Demand
  • Release : 2018-07-18
  • Pages : 200
  • ISBN : 1789234204
  • Language : En, Es, Fr & De
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This book focuses on the animal husbandry and nutrition based on significant evaluations by the authors of the chapters. Many chapters contain general overviews on animal husbandry and nutrition from different countries. Also, the sections created shed light on futuristic overlook with improvements for animal husbandry and feeding sector. Details about rearing and feeding different animal races are also covered herein. It is hoped that this book will serve as a source of knowledge and information on animal husbandry and nutrition sector.

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products
A Book

by A. M. Pearson

  • Publisher : Unknown Publisher
  • Release : 2014-09-01
  • Pages : 526
  • ISBN : 9781461521686
  • Language : En, Es, Fr & De
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Federal Register

Federal Register
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1994-03
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
A Book

by Leo M. L. Nollet

  • Publisher : John Wiley & Sons
  • Release : 2012-05-29
  • Pages : 576
  • ISBN : 1118352459
  • Language : En, Es, Fr & De
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A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

List of Chemical Compounds Authorized for Use Under USDA Meat, Poultry, Rabbit, and Egg Products Inspection Programs

List of Chemical Compounds Authorized for Use Under USDA Meat, Poultry, Rabbit, and Egg Products Inspection Programs
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2021
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
A Practical Guide

by David Kilcast

  • Publisher : Elsevier
  • Release : 2013-09-30
  • Pages : 658
  • ISBN : 0857098853
  • Language : En, Es, Fr & De
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Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Poultry Products Processing

Poultry Products Processing
An Industry Guide

by Shai Barbut

  • Publisher : CRC Press
  • Release : 2016-04-19
  • Pages : 560
  • ISBN : 1420031740
  • Language : En, Es, Fr & De
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Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.

Poultry Meat Processing and Quality

Poultry Meat Processing and Quality
A Book

by G Mead

  • Publisher : Elsevier
  • Release : 2004-06-01
  • Pages : 400
  • ISBN : 1855739038
  • Language : En, Es, Fr & De
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Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues

Poultry Grading Manual

Poultry Grading Manual
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1971
  • Pages : 38
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Poultry Grading Manual

Poultry Grading Manual
A Book

by Orvis F. Johndrew

  • Publisher : Unknown Publisher
  • Release : 1959
  • Pages : 37
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Poultry Science

Poultry Science
A Book

by Milad Manafi

  • Publisher : BoD – Books on Demand
  • Release : 2017-02-15
  • Pages : 240
  • ISBN : 9535129457
  • Language : En, Es, Fr & De
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When it comes to life science and specially by considering animal-origin protein, one of the main topics to gain importance with respect to human nutrition and health is poultry science. This book presents an introductory overview to the different fields/branches of poultry science with four main divisions: different feed resources for poultry, biofilms of salmonella and campylobacter in the poultry industry, prevention of different contaminants in modern poultry farms, and mycotoxins in poultry feed. This book will be beneficial for the graduate students, teachers, researchers, farmers, and other professionals, who are interested to fortify and expand their knowledge about chicken products in fields of poultry science, biotechnology, plant science, and agriculture.

Recent Developments in Poultry Nutrition

Recent Developments in Poultry Nutrition
A Book

by D.J.A. Cole,W. Haresign

  • Publisher : Butterworth-Heinemann
  • Release : 2013-10-22
  • Pages : 352
  • ISBN : 1483103501
  • Language : En, Es, Fr & De
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Recent Developments in Poultry Nutrition is a collection of studies that cover important developments in poultry nutrition. The book presents 23 papers that deal with the various areas of concerns in poultry nutrition. The coverage of the text includes materials that deal with poultry diet, such as metabolizable energy evaluation of poultry diets; the impact of declaration of the metabolizable energy value of poultry feeds; and the influence of fiber on digestibility of poultry feeds. The book also deals with egg production issues, including the influence of nutritional factors on hatchability; eggshell formation and quality; and dietary phosphorus for laying hens. The text will be of great use to researchers and professionals in the poultry industry. Consumers will also find this book interesting since it discusses topics that can directly affect them.

Evaluation of the Protein Quality of Meat-and-bone Meal

Evaluation of the Protein Quality of Meat-and-bone Meal
A Book

by Alan Stuart Glassman

  • Publisher : Unknown Publisher
  • Release : 1979
  • Pages : 94
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
A Book

by Leo M.L. Nollet,Fidel Toldra

  • Publisher : CRC Press
  • Release : 2008-11-12
  • Pages : 760
  • ISBN : 9781420045338
  • Language : En, Es, Fr & De
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Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With chapter contributions from more than 45 internationally reputable experts, Handbook of Processed Meats and Poultry Analysis delineates the gamut of analysis techniques and methodologies for animal-derived products in one convenient resource. This book focuses on the analysis of nutrients affected by processing and provides an all-inclusive examination of the nutritional qualities of meat products and poultry. Describes Essential Techniques for Meat Processing Control and Evaluation of Quality Under the editorial guidance of world-renowned food analysis experts Leo M.L. Nollet and Fidel Toldrà, this book describes the analysis of technological quality, such as physical sensors and techniques to follow up the process and the analysis of moisture and water activity. It also addresses key treatment areas such as: Additives such as preservatives and colorants Methods to measure meat’s antioxidant capacity Spoilage detection Analytical tools for finding chemical residues, pathogens, and toxins Discusses Determination Methods of Biochemical Reactions, Including Oxidation, Proteolysis, and Lipolysis This comprehensive reference addresses a variety of products, processes, and treatments related to meat preparation including curing and dry-curing, fermentation, cooking, and smoking. It also acutely analyzes the technological, nutritional, and sensory quality as well as the safety aspects of these and other processes. With a section entirely devoted to pressing safety concerns related to meat processing, this is an essential, ready-to-implement guide for those involved with the processing of muscle foods in both academia and industry.

Food Science and Technology Abstracts

Food Science and Technology Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1982
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Poultry Digest

Poultry Digest
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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