Poultry of the World

Author: Loyl Stromberg

Publisher: Port Perry, Ont. : S. Mattacchione & Company

ISBN: 9781895270167

Category: Cooking

Page: 397

View: 9764

Includes chapters on history of poultry, myths of domestic poultry, egg fact and fantasy, poultry researchers, fighting cocks and geese, long-crowing chickens, poultry tips, and poultry by country.
Posted in Cooking

Eggs and the Intensive World

The Official Organ of the Intensive Poultry League

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: N.A

View: 8349

Posted in Poultry

The World Encyclopedia of Meat, Game, and Poultry

Author: Lucy Knox,Keith Richmond

Publisher: Lorenz Books

ISBN: 9780754806028

Category: Cooking

Page: 256

View: 5499

A COMPREHENSIVE PRACTICAL GUIDE TO PREPARING MEAT, GAME AND POULTRY. TECHNIQUES, HINTS AND TIPS AND FOR EVERY METHOD OF PREPARATION AND COOKING, FROM MINCING, STUFFING AND TRUSSING TO STIR-FRYING, ROASTING AND GRIDDLING, WITH ADVICE ON THE BEST WAY TO COOK EACH CUT. MORE THAN 100 INSPIRATIONAL RECIPES FROM EVERY CORNER OF THE GLOBE, EACH ILLUSTRATED BY BEAUTIFUL PHOTOGRAPHY. INCLUDES TRADITIONAL CLASSICS SUCH AS ROAST LEG OF LAMB, COQ AU VIN AND BEEF WELLINGTON AS WELL AS INTRIGUING DISHES SUCH AS SKEWERED WILD BOAR WITH GINGER DIPPING SAUCE AND KANGAROO WITH TAMARIND CHILLI SAUCE. EVERY RECIPE HAS FULL-COLOUR, ILLUSTRATED STEP-BY-STEP INSTRUCTIONS. RECIPES FOR EVERY OCCASION, FROM BREAKFASTS AND BRUNCHES TO MID-WEEK FAMILY MEALS, AND FROM RELAXED WEEKEND LUNCHES AND SUPPERS TO CELEBRATORY MEALS.
Posted in Cooking

The World Poultry Industry

Author: Richard Henry,Graeme Rothwell

Publisher: World Bank Publications

ISBN: 9780821334294

Category: Business & Economics

Page: 74

View: 7662

The collection of papers in this book and its companion volume, Property Rights in Social and Ecological Context: Case Studies and Design Applications, (*) examine the relationships between people, the environment, and property rights and the ways in which a given social and ecological context affects those relationships. The papers are products of a research program at the Royal Swedish Academy of Sciences, Stockholm. The main objective of the program was to convene social scientists and natural scientists to address research questions in their full social and ecological dimensions. The program's participants addressed five general issues related to property rights and the environment: (1) the design of governance systems for sustainability; (2) the relationship between equity, stewardship, and environmental resilience; (3) the use of traditional knowledge in resource management, (4) the mechanisms that link people to their environments, and (5) the role played by population and poverty. The companion volume presents case studies that address questions of design application in those five areas. (*) Also available: Property Rights in a Social and Ecological Context: Case Studies and Design Applications. (ISBN 0-8213-3416-6) Stock No. 13416.
Posted in Business & Economics

Vital Signs 1998

Author: The Worldwatch Institute

Publisher: Island Press

ISBN: 161091659X

Category: Nature

Page: 172

View: 2616

The new Vital Signs 1998 gives you more than 100 charts, graphs and tables that show you the worldwide trends that are changing our lives, for better and for worse. It includes the latest data on critical global trends, presented in simple but compelling graphics, along with concise, thoughtful analysis.
Posted in Nature

Handbook of Poultry Feed from Waste

Processing and Use

Author: A.H. El Boushy,A.F.B. van der Poel

Publisher: Springer Science & Business Media

ISBN: 9401717508

Category: Technology & Engineering

Page: 410

View: 2408

The aim of this book is to help create new feedstuffs for poultry and farm animals from the agro-industry and to mobilize the neglected waste as a feedstuff to lower the price of animal products such as eggs, white and red meat, milk, etc. Furthermore, this book aims to contribute to the campaign against hunger in the developing world and to reduce the competition between animals and human beings for cereals and pulses. Accordingly the global pollution problem will be reduced. This book will be of great interest to all those involved in the animal feed and poultry industries, in agricultural universities, and in research establishments where animal nutrition is studied and taught.
Posted in Technology & Engineering

Handbook of Fermented Meat and Poultry

Author: Fidel Toldr?

Publisher: John Wiley & Sons

ISBN: 1118522672

Category: Technology & Engineering

Page: 528

View: 1556

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
Posted in Technology & Engineering

Food Safety Control in the Poultry Industry

Author: G.C. Mead

Publisher: Elsevier

ISBN: 1845690230

Category: Technology & Engineering

Page: 576

View: 5737

The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins. With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies. Reviews recent research on identifying and controlling hazards at all stages in the supply chain Edited by a leading expert in this hot area with contributions from a worldwide team of experts Identify how to meet and excede consumers high expectations in food safety
Posted in Technology & Engineering

British Poultry Standards

Author: Victoria Roberts

Publisher: John Wiley & Sons

ISBN: 1444309382

Category: Technology & Engineering

Page: 480

View: 9973

British Poultry Standards 6th edition is the official reference to all the recognised Poultry Standards in Great Britain. It contains complete specifications together with judging points for all standardised breeds and varieties, as compiled by the specialist Breed Clubs and recognised by the Poultry Club of Great Britain. Breeding and exhibiting poultry is a long-held tradition as well as a popular and rewarding hobby. The work of the Breed Clubs and the many dedicated breeders in preserving the pure breeds is vital in maintaining our breeds of poultry not only for the cultural heritage of future generations but also as a gene bank for the commercial world. Under the guardianship of the Poultry Club of Great Britain, this book details the authorised standards of excellence for each breed. New to this edition: • New and improved colour images for many breeds, now with almost 300 colour photographs. • The inclusion of silhouettes to show the perfect shape for each breed. • An additional 14 breeds are covered.
Posted in Technology & Engineering

Global Food Trade and Consumer Demand for Quality

Author: Barry Krissoff,Julie A. Caswell,International Agricultural Trade Research Consortium

Publisher: Springer Science & Business Media

ISBN: 9780306467547

Category: Business & Economics

Page: 251

View: 9716

The objective of these proceedings is to examine consumer demand for quality attributes (including food safety, biotechnology-free food, organic food, etc.) in the context of a global economy and expanding international trade and the role of both private firm strategies and public policy in facilitating consumer choice and free trade. Specific questions will be addressed in order to meet this objective. They begin with the two-way linkage between trade and consumer demand, and end with quality and regulation.
Posted in Business & Economics

Poultry Meat Processing and Quality

Author: G Mead

Publisher: Elsevier

ISBN: 1855739038

Category: Technology & Engineering

Page: 400

View: 9153

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. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues
Posted in Technology & Engineering

Good Practices in Planning and Management of Integrated Commercial Poultry Production in South Asia

Author: R. Prabakaran

Publisher: Food & Agriculture Org.

ISBN: 9789251050095

Category: Business & Economics

Page: 97

View: 951

This publication reviews all aspects of poultry production in South Asia, including layer production for eggs and broilers for meat. Information is given on feeding and nutrition, housing and general husbandry, as well as on flock health. Regional specificity always exists but this type of production also shows the many similarities in other parts of the world with regard to potential and constraints.
Posted in Business & Economics

State of the World 2011

Innovations that Nourish the Planet

Author: The Worldwatch Institute

Publisher: Island Press

ISBN: 161091628X

Category: Nature

Page: 264

View: 2585

A compelling look at the global food crisis, with particular emphasis on global innovations that can help solve a worldwide problem. State of the World 2011 not only introduces us to the latest agro-ecological innovations and their global applicability but also gives broader insights into issues including poverty, international politics, and even gender equity.
Posted in Nature

The Pearson CSAT Manual 2011

Author: Edgar Thorpe, Showick Thorpe

Publisher: Pearson Education India

ISBN: 9788131758304

Category:

Page: N.A

View: 1894

Posted in

Vital Signs 2003

Author: The Worldwatch Institute

Publisher: Island Press

ISBN: 1610916646

Category: Nature

Page: 149

View: 1013

With Vital Signs 2003, you’ll have the cogent analysis you need to prepare for tomorrow’s challenges.
Posted in Nature