01586nam a2200229Ia 4500 CTU_102466 210402s9999 xx 000 0 und d 289.95 664.93 P876 Poultry meat processing and quality edited by G.C. Me Abington Woodhead Publishing Limited 2004 This collection provides an authoritative review of the key issues in poultry processing. Part 1 discusses good practice during production, from breeding and husbandry to slaughter, secondary processing, packaging and storage. Part 2 analyses safety issues such as the control of microbial and chemical hazards, as well as how to maintain quality through the supply chain. CONTENTS Part 1 Processing: Breeding and quality; Husbandry techniques; Stunning and slaughter; Secondary processing; Processing of turkey, geese, ducks and game birds; Packaging. Part 2 Safety and quality: Shelf life and spoilage; Refrigeration; Other preservation techniques; Controlling microbial hazards; Chemical residues; Treatment and disposal of processing waste; Maintaining meat quality during processing; Measuring quality parameters; Managing safety and quality Công nghệ chế biến thịt và gia cầm,Bảo quản và chế biến sản phẩm chăn nuôi,TT. Công nghệ thực phẩm (PTN) NS331,NNN626,NN214 Poultry Processing Truc, H.Mai Trung tâm Học liệu Trường Đại học Cần Thơ