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The Resource Poultry meat processing, edited by Alan R. Sams

Poultry meat processing, edited by Alan R. Sams

Label
Poultry meat processing
Title
Poultry meat processing
Statement of responsibility
edited by Alan R. Sams
Contributor
Subject
Language
eng
Summary
"Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to value-added products."--Jacket
Cataloging source
DLC
Dewey number
664/.93
Illustrations
illustrations
Index
index present
LC call number
TS1968
LC item number
.P68 2001
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Sams, Alan R
http://library.link/vocab/subjectName
Poultry
Label
Poultry meat processing, edited by Alan R. Sams
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Alan R. Sams
  • Ch. 4.
  • Second Processing: Parts, Deboning, and Portion Control
  • Alan R. Sams
  • Ch. 5.
  • Poultry Meat Inspection and Grading
  • Sacit F. Bilgili
  • Ch. 6.
  • Packaging
  • Paul L. Dawson
  • Ch. 1.
  • Ch. 7.
  • Meat Quality: Sensory and Instrumental Evaluations
  • Brenda G. Lyon and Clyde E. Lyon
  • Ch. 8.
  • Microbiological Pathogens: Live Poultry Considerations
  • Billy M. Hargis, David J. Caldwell and J. Allen Byrd
  • Ch. 9.
  • Poultry-Borne Pathogens: Plant Considerations
  • Donald E. Conner, Michael A. Davis and Lei Zhang
  • Introduction to Poultry Meat Processing
  • Alan R. Sams
  • Ch. 2.
  • Preslaughter Factors Affecting Poultry Meat Quality
  • Julie K. Northcutt
  • Ch. 3.
  • First Processing: Slaughter through Chilling
Control code
44972178
Dimensions
27 cm
Extent
x, 334 pages
Isbn
9780849301209
Lccn
00046763
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
Label
Poultry meat processing, edited by Alan R. Sams
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Alan R. Sams
  • Ch. 4.
  • Second Processing: Parts, Deboning, and Portion Control
  • Alan R. Sams
  • Ch. 5.
  • Poultry Meat Inspection and Grading
  • Sacit F. Bilgili
  • Ch. 6.
  • Packaging
  • Paul L. Dawson
  • Ch. 1.
  • Ch. 7.
  • Meat Quality: Sensory and Instrumental Evaluations
  • Brenda G. Lyon and Clyde E. Lyon
  • Ch. 8.
  • Microbiological Pathogens: Live Poultry Considerations
  • Billy M. Hargis, David J. Caldwell and J. Allen Byrd
  • Ch. 9.
  • Poultry-Borne Pathogens: Plant Considerations
  • Donald E. Conner, Michael A. Davis and Lei Zhang
  • Introduction to Poultry Meat Processing
  • Alan R. Sams
  • Ch. 2.
  • Preslaughter Factors Affecting Poultry Meat Quality
  • Julie K. Northcutt
  • Ch. 3.
  • First Processing: Slaughter through Chilling
Control code
44972178
Dimensions
27 cm
Extent
x, 334 pages
Isbn
9780849301209
Lccn
00046763
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations

Library Locations

    • Engineering Library & Technology CommonsBorrow it
      W2001 Lafferre Hall, Columbia, MO, 65211, US
      38.946102 -92.330125
    • University of Missouri Libraries DepositoryBorrow it
      2908 Lemone Blvd, Columbia, MO, 65211, US
      38.919360 -92.291620
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