The Microbiology of Poultry Meat Products
eBook - PDF

The Microbiology of Poultry Meat Products

  1. 370 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

The Microbiology of Poultry Meat Products

About this book

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, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.

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Yes, you can access The Microbiology of Poultry Meat Products by F Cunningham in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agriculture. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. The Microbiology of Poultry Meat Products
  3. Copyright Page
  4. Table of Contents
  5. Preface
  6. Chapter 1. Introduction
  7. Chapter 2. Types of Microorganisms
  8. Chapter 3. Types of Microorganisms Associated with Poultry Carcasses
  9. Chapter 4. Standard and Experimental Methods of Identification and Enumeration
  10. Chapter 5. Contamination of Poultry during Processing
  11. Chapter 6. U.S. Department of Agriculture Standards for Processed Poultry and Poultry Products
  12. Chapter 7. Packaging of Processed Poultry
  13. Chapter 8. Radiation Preservation of Poultry Meat
  14. Chapter 9. Methods of Preservation of Poultry Products
  15. Chapter 10. Pathogens Associated with Processed Poultry
  16. Chapter 11. Further-Processed Poultry Meat Products
  17. Chapter 12. Microbiology of Frozen Poultry Products
  18. Chapter 13. Microbiology of Cooked and Canned Poultry Products
  19. Chapter 14. Microbiology of Salted and Smoked Poultry Products
  20. Index