Download Handbook of Poultry Science and Technology, Volume 1 by Isabel Guerrero-Legarreta, Alma Delia Alarc?n-Rojo, PDF

By Isabel Guerrero-Legarreta, Alma Delia Alarc?n-Rojo, Christine Alvarado, Amarinder S. Bawa, Francisco Guerrero-Avenda?o, Janne Lund?n, Lisa McKee, José ?ngel Pérez-?lvarez, Yoshinori Mine, Casey M. Owens, Joe M. Regenstein, Marcelo R. Rosmini, Jorge Sorian

A finished reference for the fowl industry—Volume 1 describes every thing from husbandry as much as preservation

With an unprecedented point of assurance, the Handbook of bird technological know-how and Technology presents an updated and accomplished reference on fowl processing. Volume 1 describes husbandry, slaughter, protection, and safeguard. It provides the entire info pros want to know starting with stay fowl via to the freezing of entire chicken and predetermined reduce components. all through, the assurance specializes in one paramount goal: an appropriate caliber and a secure product for client buy and use. The textual content comprises safeguard requisites and regulatory enforcement within the usa, ecu, and Asia.

Volume 1: fundamental Processing is split into seven components:

  • Poultry: biology to pre-mortem status—includes such subject matters as type and biology, aggressive exclusion, transportation to the slaughterhouse, and extra
  • Slaughtering and cutting—includes the slaughterhouse development and required amenities, apparatus, and operations; carcass review and slicing; kosher and halal slaughter; and extra
  • Preservation: refrigeration and freezing—includes the biology and physicochemistry of bird meat in rigor mortis lower than ambient temperature, in addition to adjustments that ensue in the course of freezing and thawing; engineering rules; gear and tactics; caliber; refrigeration and freezing for varied amenities; and extra
  • Preservation: heating, drying, chemical compounds, and irradiation
  • Composition, chemistry, and sensory attributes—includes caliber features, microbiology, dietary parts, chemical composition, and texture of uncooked fowl meat
  • Eggs—includes egg attributes, technology, and know-how
  • Sanitation and Safety—includes PSE, poultry-related foodborne illnesses, OSHA specifications, HACCP and its program, and extra

Content:
Chapter 1 chook Biology, type, and exchange Descriptions (pages 1–18): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 2 aggressive Exclusion remedy in fowl administration (pages 19–44): Carita Schneitz and Geoffrey Mead
Chapter three Premortem dealing with (pages 45–53): Lorenzo Antonio Duraan?Meleendez
Chapter four Transportation to the Slaughterhouse (pages 55–67): Daniel Mota Rojas, Miguel Gonzalez Lozano and Isabel Guerrero?Legarreta
Chapter five Slaughterhouse development and Facility specifications (pages 69–78): Daniel Mota Rojas, Miguel Gonzalez Lozano and Isabel Guerrero?Legarreta
Chapter 6 Slaughtering apparatus and Operations (pages 79–100): Juana Fernandez?Lopez, Esther Sendra?Nadal and Estrella Sayas?Barbera
Chapter 7 fowl Carcass overview and slicing (pages 101–106): Lorenzo Antonio Duran?Melendez
Chapter eight respectable keep an eye on of Slaughterhouses and Processing vegetation (pages 107–119): Nina Kaario and Janne Lunden
Chapter nine bird Packaging (pages 121–129): Alfonso Totosaus?Sanchez
Chapter 10 Kosher legislation in foodstuff Processing (pages 131–181): Joe M. Regenstein and Carrie E. Regenstein
Chapter eleven foodstuff creation from the Halal viewpoint (pages 183–215): Yaakob B. Che guy and Awis Qurni Sazili
Chapter 12 Biochemical alterations in the course of Onset and backbone of Rigor Mortis below Ambient Temperature (pages 217–241): Estrella Sayas?Barbera, Juana Fernandez?Lopez and Esther Sendra?Nadal
Chapter thirteen Physicochemical alterations in the course of Freezing and Thawing of chook Meat (pages 243–261): Alma Delia Alarcon?Rojo and Hector Janacua?Vidales
Chapter 14 Low?Temperature garage of chicken (pages 263–281): Maria Elena Carranco?Jauregui, Silvia Carrillo?Dominguez and Maria De los angeles Concepcion Calvo
Chapter 15 Engineering rules of Freezing (pages 283–292): Liliana Alamilla?Beltran, Jose Jorge Chanona?Perez, Jose Fernando Gonzalez?Sanchez and Gustavo F. Gutierrez?Lopez
Chapter sixteen caliber of Frozen chicken (pages 293–306): Esther Sendra?Nadal, Estrella Sayas?Barbera and Juana Fernandez?Lopez
Chapter 17 caliber of Refrigerated chook (pages 307–324): Vandana Sohlia and Amarinder S. Bawa
Chapter 18 Refrigeration apparatus and Operations (pages 325–347): Mallika Manral and Amarinder S. Bawa
Chapter 19 Freezing gear and Operations (pages 349–375): Martha Yarely Leal Ramos
Chapter 20 Refrigeration and Freezing in significant amenities and Retail shops (pages 377–395): ok. Radakrishna, Vandana Sohlia and Amarinder S. Bawa
Chapter 21 Refrigeration and Freezing in commercial foodstuff amenities (Hospitals, eating places, Factories) (pages 397–418): Vandana Sohlia and Amarinder S. Bawa
Chapter 22 Heating, Drying, and chemical substances (pages 419–430): Jose Arturo Garcia?Macias
Chapter 23 Irradiation (pages 431–449): Maria Pilar Gonzalez?Santiago, Beatriz Caballero?Santos, Magdalena Tudela?Carrasco and Jose Maria Fernandez?Gines
Chapter 24 caliber features of fowl items (pages 451–465): Sarah Padilla
Chapter 25 Chemical Composition and dietary content material of uncooked fowl Meat (pages 467–489): Jorge Soriano?Santos
Chapter 26 fowl Meat Tenderness (pages 491–514): Casey M. Owens and Jean?Francois C. Meullenet
Chapter 27 light, tender, and Exudative chicken Meat (pages 515–531): Casey M. Owens and Jason ok. Apple
Chapter 28 dietary and health and wellbeing Attributes of Eggs (pages 533–578): Yuan Ren, Jianping Wu and Robert Renema
Chapter 29 useful homes of Egg parts in foodstuff platforms (pages 579–630): Yoshinori Mine and Marie Yang
Chapter 30 Chemical Residues: insecticides and medicine (??Agonists and Antibiotics) (pages 631–641): Maria de Lourdes Perez?Chabela
Chapter 31 components Affecting Microbial progress in clean fowl (pages 643–654): Carol W. Turner
Chapter 32 simple rules of the HACCP method within the chicken (pages 655–665): Chitra Wendakoon
Chapter 33 HACCP in chook Slaughterhouses (pages 667–682): Marjatta Rahkio
Chapter 34 on-line Inspection (pages 683–701): Kevin Chao
Chapter 35 Poultry?Related Foodborne sickness (pages 703–716): Lisa McKee
Chapter 36 Poultry?Related Foodborne ailments in imperative and South the USA (pages 717–735): Gabriel J. Sequeira, Luis E. Marti and Marcelo R. Rosmini
Chapter 37 review of chook Processing and employees' defense (pages 737–751): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 38 Poultry?Processing and eTool (pages 753–772): Y. H. Hui and Isabel Guerrero?Legarreta

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Additional info for Handbook of Poultry Science and Technology, Volume 1

Sample text

Prevention of Salmonella infection by contact using intestinal flora of adult birds and/or a mixture of organic acid. Braz J Microbiol 31:116–120. Deruyttere L, Klaasen J, Froyman R, Day CA. 1997. Field study to demonstrate the efficacy of Aviguard against intestinal Salmonella colonization in broilers. In: Proceedings of the Salmonella and Salmonellosis Symposium, Ploufragan, France, pp. 523–525. REFERENCES 37 Donoghue AM, Farnell MB, Cole K, Donoghue DJ. 2006. Mechanisms of pathogen control in the avian gastrointestinal tract.

2000) tested the efficacy of commercially produced freezedried L. acidophilus culture against S. kedougou in day-old turkey poults. An aqueous suspension of the culture was both sprayed on the birds and given in the drinking water during the first 4 days of the rearing period, as suggested by the manufacturer, but no protection against Salmonella could be demonstrated. The results of a study conducted by Kobayashi et al. (2002) indicated that Bifidobacterium thermophilum, given orally as either heat-killed or disrupted cells, or as an enzyme-digested lysate, decreased the numbers of E.

0. 7, respectively, giving a clearer indication of the degree of protection obtained. 0 or more. The efficacy of the last 20 batches against S. infantis has been tested in assays involving a total of 419 chicks (one chick died during the test period). 3. , 2003; Schneitz, 2005). Conventional Probiotics The concept underlying the use of probiotics originates from the views of Elie Metchnikoff, a Russian biologist working at the Pasteur Institute at the beginning of the twentieth century (Metchnikoff, 1908).

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