Poultry Quality Evaluation

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Read or download book entitled Poultry Quality Evaluation written by Massimiliano Petracci and published by Woodhead Publishing in PDF, EPUB and Kindle Format. Click Get This Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like. We cannot guarantee that Poultry Quality Evaluation book is available in the library.

  • Publisher : Woodhead Publishing
  • Release : 01 August 2017
  • ISBN : 9780081007693
  • Page : 386 pages
  • Rating : 4.5/5 from 103 voters

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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

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Poultry Quality Evaluation

Poultry Quality Evaluation
  • Author : Massimiliano Petracci,Cecile Berri
  • Publisher : Woodhead Publishing
  • Release Date : 2017-08-01
  • ISBN : 9780081007693
GET THIS BOOKPoultry Quality Evaluation

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

Poultry Quality Evaluation

Poultry Quality Evaluation
  • Author : Massimiliano Petracci,Cecile Berri
  • Publisher : Woodhead Publishing
  • Release Date : 2017-08-10
  • ISBN : 0081007639
GET THIS BOOKPoultry Quality Evaluation

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

Computer Vision Technology for Food Quality Evaluation

Computer Vision Technology for Food Quality Evaluation
  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release Date : 2011-04-28
  • ISBN : 0080556248
GET THIS BOOKComputer Vision Technology for Food Quality Evaluation

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

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2012-05-29
  • ISBN : 9781118352458
GET THIS BOOKHandbook of Meat, Poultry and Seafood Quality

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

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

Quality Attributes and their Measurement in Meat, Poultry and Fish Products
  • Author : A. M. Pearson
  • Publisher : Springer
  • Release Date : 2013-11-09
  • ISBN : 9781461521679
GET THIS BOOKQuality Attributes and their Measurement in Meat, Poultry and Fish Products

The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains

Conventional Water Resources and Agriculture in Egypt

Conventional Water Resources and Agriculture in Egypt
  • Author : Abdelazim M. Negm
  • Publisher : Springer
  • Release Date : 2018-10-17
  • ISBN : 9783319950655
GET THIS BOOKConventional Water Resources and Agriculture in Egypt

This unique volume focuses on Egypt’s conventional water resources and the main water consumer: Egypt’s agriculture. It provides an up-to-date overview and the latest research findings, and covers the following main topics: · History of irrigation and irrigation projects · Key features of agriculture, the administrative and legal framework in Egypt · Land resources for agriculture development · Food insecurity due to water shortages and climate change; resulting challenges and opportunities · Assessment of water resources for irrigation and drinking purposes · Impacts of

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release Date : 2008-11-12
  • ISBN : 1420045334
GET THIS BOOKHandbook of Processed Meats and Poultry Analysis

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

Handbook of Poultry Science and Technology, Primary Processing

Handbook of Poultry Science and Technology, Primary Processing
  • Author : Isabel Guerrero-Legarreta
  • Publisher : John Wiley & Sons
  • Release Date : 2010-03-30
  • ISBN : 0470504447
GET THIS BOOKHandbook of Poultry Science and Technology, Primary Processing

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 quality and

In Vitro Digestibility in Animal Nutritional Studies

In Vitro Digestibility in Animal Nutritional Studies
  • Author : Pier Giorgio Peiretti
  • Publisher : MDPI
  • Release Date : 2020-12-29
  • ISBN : 9783039364596
GET THIS BOOKIn Vitro Digestibility in Animal Nutritional Studies

This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production; • Methane production of sainfoin and alfalfa; • In vitro evaluation of different dietary methane mitigation strategies; • Rumen methanogenesis, rumen fermentation, and microbial community response; • The role of condensed tannins in the in vitro rumen fermentation kinetics; • Fermentation pattern of several carbohydrate sources; • Additive, synergistic, or antagonistic effects of plant extracts; • In vitro rumen degradation and fermentation characteristics of silage and hay; •

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • ISBN : 9780128192344
GET THIS BOOKMeat Quality Analysis

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

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
  • Author : Leo M. L. Nollet,Terri Boylston,Feng Chen,Patti C. Coggins,Maria Beatriz Gloria,Grethe Hyldig,Chris R. Kerth,Lisa H. McKee,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • ISBN : 9780470276549
GET THIS BOOKHandbook of Meat, Poultry and Seafood Quality

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

Poultry Meat Processing

Poultry Meat Processing
  • Author : Casey M. Owens
  • Publisher : CRC Press
  • Release Date : 2010-02-09
  • ISBN : 9781439882160
GET THIS BOOKPoultry Meat Processing

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro

Poultry Grading and Inspection

Poultry Grading and Inspection
  • Author : Lester Kilpatrick
  • Publisher : Unknown
  • Release Date : 1961
  • ISBN : IND:30000088342658
GET THIS BOOKPoultry Grading and Inspection

The purpose of this bulletin is to describe grading and inspection of poultry so that consumers, producers, and marketing agencies can understand each process and its function in a sound marketing program.

Biology of Breeding Poultry

Biology of Breeding Poultry
  • Author : Paul M. Hocking
  • Publisher : CABI
  • Release Date : 2009
  • ISBN : 9781845933753
GET THIS BOOKBiology of Breeding Poultry

This book reviews the biological science and background to breeding meat poultry, specifically broiler, turkey and duck. These commercial birds have been changed by genetic selection to such an extent that they are substantially different from traditional breeds and laying hens. Covering science, management and husbandry systems, this book is an essential reference for researchers and students in animal science, as well as technical staff of breeding companies and poultry meat producers. Part of the Poultry Science Symposium Series.

Department of Agriculture Appropriations for 1964

Department of Agriculture Appropriations for 1964
  • Author : United States. Congress. House. Committee on Appropriations
  • Publisher : Unknown
  • Release Date : 1963
  • ISBN : MINN:31951D03591914Y
GET THIS BOOKDepartment of Agriculture Appropriations for 1964