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The Microbiology of Poultry Meat Products (Food Science & Technology International) by F.E. Cunningham, N.A. Cox is a nonfiction available to read on EtoBox.

What is The Microbiology of Poultry Meat Products (Food Science & Technology International) about?

The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, mi

Who reads The Microbiology of Poultry Meat Products (Food Science & Technology International)?

Author

F.E. Cunningham, N.A. Cox

Publisher

Academic Press, Incorporated

Published

1987

Language

EN

ISBN

9780323153713

Category

nonfiction

Subjects

Science, Agriculture, Engineering