Poultry Quality Evaluation Book

Poultry Quality Evaluation


  • Author : Massimiliano Petracci
  • Publisher : Woodhead Publishing
  • Release Date : 2017-08-01
  • Genre: Technology & Engineering
  • Pages : 386
  • ISBN 10 : 9780081007693

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Poultry Quality Evaluation Excerpt :

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

Poultry Quality Evaluation Book

Poultry Quality Evaluation


  • Author : Massimiliano Petracci
  • Publisher : Woodhead Publishing
  • Release Date : 2017-08-10
  • Genre: Technology & Engineering
  • Pages : 386
  • ISBN 10 : 0081007639

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Poultry Quality Evaluation Excerpt :

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 Book

Computer Vision Technology for Food Quality Evaluation


  • Author : Da-Wen Sun
  • Publisher : Elsevier
  • Release Date : 2011-04-28
  • Genre: Health & Fitness
  • Pages : 600
  • ISBN 10 : 0080556248

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Computer Vision Technology for Food Quality Evaluation Excerpt :

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.

Handbook of Meat  Poultry and Seafood Quality Book

Handbook of Meat Poultry and Seafood Quality


  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2012-05-29
  • Genre: Technology & Engineering
  • Pages : 576
  • ISBN 10 : 9781118352458

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Handbook of Meat Poultry and Seafood Quality Excerpt :

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.

Meat Quality Analysis Book

Meat Quality Analysis


  • Author : Ashim Kumar Biswas
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • Genre: Science
  • Pages : 458
  • ISBN 10 : 9780128192344

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Meat Quality Analysis Excerpt :

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

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

Quality Attributes and their Measurement in Meat Poultry and Fish Products


  • Author : A. M. Pearson
  • Publisher : Springer
  • Release Date : 2013-11-09
  • Genre: Technology & Engineering
  • Pages : 505
  • ISBN 10 : 9781461521679

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Quality Attributes and their Measurement in Meat Poultry and Fish Products Excerpt :

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 the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.

Conventional Water Resources and Agriculture in Egypt Book

Conventional Water Resources and Agriculture in Egypt


  • Author : Abdelazim M. Negm
  • Publisher : Springer
  • Release Date : 2018-10-17
  • Genre: Science
  • Pages : 689
  • ISBN 10 : 9783319950655

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Conventional Water Resources and Agriculture in Egypt Excerpt :

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 upstream dams, such as the GERD and Tekeze Dam, on Egypt’s water resources and crop yield · Sustainable use of water resources and the future of mega irrigation projects · Quantity and quality of water in Egypt’s water resources bank This book and the companion volume Unconventional Water Resources and Agriculture in Egypt offer invaluable reference guides for postgraduates, researchers, professionals, environmental managers and policymakers interested in water resources and their management worldwide.

Handbook of Processed Meats and Poultry Analysis Book

Handbook of Processed Meats and Poultry Analysis


  • Author : Leo M.L. Nollet
  • Publisher : CRC Press
  • Release Date : 2008-11-12
  • Genre: Technology & Engineering
  • Pages : 760
  • ISBN 10 : 1420045334

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Handbook of Processed Meats and Poultry Analysis Excerpt :

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 fo

Handbook of Poultry Science and Technology  Primary Processing Book
Score: 4
From 2 Ratings

Handbook of Poultry Science and Technology Primary Processing


  • Author : Isabel Guerrero-Legarreta
  • Publisher : John Wiley & Sons
  • Release Date : 2010-03-30
  • Genre: Technology & Engineering
  • Pages : 804
  • ISBN 10 : 0470504447

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Handbook of Poultry Science and Technology Primary Processing Excerpt :

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 a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. 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

In Vitro Digestibility in Animal Nutritional Studies Book

In Vitro Digestibility in Animal Nutritional Studies


  • Author : Pier Giorgio Peiretti
  • Publisher : MDPI
  • Release Date : 2020-12-29
  • Genre: Science
  • Pages : 348
  • ISBN 10 : 9783039364596

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In Vitro Digestibility in Animal Nutritional Studies Excerpt :

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; • In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; • Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; • Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; • Rumen inoculum collected from cows at slaughter or from a continuous fermenter; • Seaweeds as ingredients of ruminant diets; • Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; • In vitro digestibility and rumen degradability of vetch varieties; • Intestinal digestibility in vitro of Vicia sativa varieties; • Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; • In vitro digestibility studies using equine fecal inoculum; • Effects of gas production recording system and pig fecal inoculum volume on kinetics; • In vitro methods of assessing protein quality for poultry; and • In vitro techniques using the DaisyII incubator.

Handbook of Indices of Food Quality and Authenticity Book
Score: 5
From 1 Ratings

Handbook of Indices of Food Quality and Authenticity


  • Author : R S Singhal
  • Publisher : Woodhead Publishing
  • Release Date : 1997-07
  • Genre: Technology & Engineering
  • Pages : 566
  • ISBN 10 : 1855732998

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Handbook of Indices of Food Quality and Authenticity Excerpt :

The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.

Handbook of Meat  Poultry and Seafood Quality Book

Handbook of Meat Poultry and Seafood Quality


  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Genre: Technology & Engineering
  • Pages : 740
  • ISBN 10 : 9780470276549

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Handbook of Meat Poultry and Seafood Quality Excerpt :

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 Book

Poultry Meat Processing


  • Author : Casey M. Owens
  • Publisher : CRC Press
  • Release Date : 2010-02-09
  • Genre: Business & Economics
  • Pages : 454
  • ISBN 10 : 9781439882160

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Poultry Meat Processing Excerpt :

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 Book

Poultry Grading and Inspection


  • Author : Lester Kilpatrick
  • Publisher : Unknown
  • Release Date : 1961
  • Genre: Poultry
  • Pages : 28
  • ISBN 10 : IND:30000088342658

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Poultry Grading and Inspection Excerpt :

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 Book
Score: 3.5
From 2 Ratings

Biology of Breeding Poultry


  • Author : Paul M. Hocking
  • Publisher : CABI
  • Release Date : 2009
  • Genre: Technology & Engineering
  • Pages : 478
  • ISBN 10 : 9781845933753

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Biology of Breeding Poultry Excerpt :

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.