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

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

Poultry Quality Evaluation

Poultry Quality Evaluation
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2018-05
  • ISBN : 1642241598
GET THIS BOOKPoultry Quality Evaluation

It is a universal truth that, across numerous traditions, poultry meat continued a great part of human diet packed with high quality nutrients like, protein, vitamins and minerals. A lot of poultry meat products are highly advantageous, appetizing, palatable and more significantly nutritious for all times. Since people only buy what they like, the consumer's perspective of quality is more appropriate. When consumers buy a poultry product, cook and serve it to their families, they expect it to look, taste

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 : 2008-02-28
  • ISBN : 9780470276549
GET THIS BOOKHandbook of Meat, Poultry and Seafood Quality

Processing of Poultry

Processing of Poultry
  • Author : G. C. Mead
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461520597
GET THIS BOOKProcessing of Poultry

Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped

Production and Quality Evaluation of Rendered Poultry By-product Meal

Production and Quality Evaluation of Rendered Poultry By-product Meal
  • Author : S. Sivabala
  • Publisher : Unknown
  • Release Date : 2010
  • ISBN : OCLC:828374965
GET THIS BOOKProduction and Quality Evaluation of Rendered Poultry By-product Meal

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

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

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

Poultry Meat Processing and Quality

Poultry Meat Processing and Quality
  • Author : G Mead
  • Publisher : Elsevier
  • Release Date : 2004-06-01
  • ISBN : 9781855739031
GET THIS BOOKPoultry Meat Processing and Quality

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

The Science of Poultry and Meat Processing

The Science of Poultry and Meat Processing
  • Author : Shai Barbut
  • Publisher : Unknown
  • Release Date : 2016-06
  • ISBN : 0889556253
GET THIS BOOKThe Science of Poultry and Meat Processing

Advances in Meat, Poultry and Seafood Packaging

Advances in Meat, Poultry and Seafood Packaging
  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Release Date : 2012-06-22
  • ISBN : 9780857095718
GET THIS BOOKAdvances in Meat, Poultry and Seafood Packaging

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in

Preservation of Meat and Poultry Products

Preservation of Meat and Poultry Products
  • Author : NIIR Board of Consultants and Engineers
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release Date : 2005-10-02
  • ISBN : 9788178330303
GET THIS BOOKPreservation of Meat and Poultry Products

Food preservation is a method of maintaining foods at a desired level of properties or nature for their maximum benefits. Preservation usually involves preventing the growth of bacteria, yeasts, fungi, and other micro-organisms (although some methods work by introducing bacteria, or fungi to the food), as well as retarding the oxidation of fats which cause rancidity. There are various methods of preservation chilling, freezing, curing, smoking, dehydration, canning, radiation preservation etc. Chilling is most widely used method for preservation for

Instrumental Assessment of Food Sensory Quality

Instrumental Assessment of Food Sensory Quality
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2013-09-30
  • ISBN : 9780857098856
GET THIS BOOKInstrumental Assessment of Food Sensory Quality

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,

Recent Developments in Poultry Nutrition

Recent Developments in Poultry Nutrition
  • Author : D.J.A. Cole,W. Haresign
  • Publisher : Butterworth-Heinemann
  • Release Date : 2013-10-22
  • ISBN : 9781483103501
GET THIS BOOKRecent Developments in Poultry Nutrition

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