Poultry Meat Processing and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Image 1

£175.00

Elsevier Poultry Meat Processing and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Name: Poultry Meat Processing and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Brand: Elsevier
Price: 175.0 GBP
Availability: InStock

Industrial Chemistry

This is the most expensive it has ever been. Walk away.

£175 today · previous high £175 · all-time low £173

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 69 days · 69 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 69 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £173 (61 days, 88.4%)

Price range: £173 - £175

Price levels: 2 different prices over 69 days

Description

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. 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.

Product Specifications

Brand: Elsevier
Format: hardcover
ASIN: 1855737272
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 30 June 2004
Listed Since: 05 February 2007

Barcode

No barcode data available

Elsevier Poultry Meat Processing and Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving Poultry Meat Quality: 127 (Burleigh Dodds Series in Agricultural Science)

Improving Farmed Fish Quality and Safety (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Improving the Safety and Quality of Milk

Improving the Safety and Quality of Milk: Milk Production and Processing: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Poultry Medicine

Processed Meats

Managing Frozen Foods (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Meat Preservation and Packaging Techniques

Minimal Processing Technologies in the Food Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Understanding and Measuring the Shelf-life of Food (Woodhead Publishing Series in Food Science, Technology and Nutrition)

A Guide to Poultry Diseases Management

A Complete Course in Canning and Related Processes: Volume 1, 2, 3

Food Processing: Strategies for Quality Assessment (Food Engineering Series)

Physico-Chemical Aspects of Food Processing

CHICKENS: Physiology, Diseases & Farming Practices (Animal Science, Issues and Professions)

Immunoprophylaxis of Infectious Poultry Diseases

A Complete Course in Canning and Related Processes: Processing Procedures for Canned Food Products v. 3

Modeling of Unit Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry

Effect of Dietary Fat Source and Level and Feed Manipulation System on

Frozen Food Technology

Nutrition and Feeding of Organic Poultry

Perspectives on Food Safety Issues of Animal Derived Foods