Poultry Quality Evaluation

Quality Attributes and Consumer Values

Author: Massimiliano Petracci,Cecile Berri

Publisher: Woodhead Publishing

ISBN: 0081007698

Category: Technology & Engineering

Page: 386

View: 4253

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, including what is sustainable, ethical, desirable, and healthy in poultry production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation Provides a comprehensive reference source on poultry with the same scientific authority as texts on more broad traditional meat quality values Contains contributions from editors who are very well known and highly respected in the field
Posted in Technology & Engineering

Poultry Quality Evaluation

Author: N.A

Publisher: N.A

ISBN: 9781642241594

Category:

Page: 358

View: 3693

It is a universal truth that, across numerous traditions, poultry meat continued a great part of human diet packed with high quality nutrients like, protein, vitamins and minerals. A lot of poultry meat products are highly advantageous, appetizing, palatable and more significantly nutritious for all times. Since people only buy what they like, the consumer's perspective of quality is more appropriate. When consumers buy a poultry product, cook and serve it to their families, they expect it to look, taste and feel good in their mouth. If these characteristics do not meet the consumer's expectation, the product is considered to be of lower quality. This comprehensive edition, a great contribution by global authors, explores how muscle structure affects the eating qualities of cooked meat. It highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize value. The definitive chapters are hormones and metabolism in poultry, genetic variability and relationship with growth and muscle characteristics, measuring instrument for hygienic management on broiler farms, ozone decontamination of poultry meat and biogenic amines as quality index, chemical contaminants in poultry meat and products, mycotoxins in poultry, microbial safety of dried fish meat, and more. This compilation brings together eminent researchers in the field to provide a comprehensive overview of the new elements of poultry quality evaluation.This book will appeal to advance graduate students studying poultry science, poultry practitioners and researchers working in industry, as well as for managers and entrepreneurs in the poultry producing industry, from reproduction to convenience food.
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Computer Vision Technology for Food Quality Evaluation

Author: Da-Wen Sun

Publisher: Academic Press

ISBN: 0128025999

Category: Technology & Engineering

Page: 658

View: 6372

Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field. This new edition highlights the most recent developments in imaging processing and analysis techniques and methodology, captures cutting-edge developments in computer vision technology, and pinpoints future trends in research and development for food quality and safety evaluation and control. It is a unique reference that provides a deep understanding of the issues of data acquisition and image analysis and offers techniques to solve problems and further develop efficient methods for food quality assessment. Thoroughly explains what computer vision technology is, what it can do, and how to apply it for food quality evaluation Includes a wide variety of computer vision techniques and applications to evaluate a wide variety of foods Describes the pros and cons of different techniques for quality evaluation
Posted in Technology & Engineering

Handbook of Food Processing

Food Safety, Quality, and Manufacturing Processes

Author: Theodoros Varzakas,Constantina Tzia

Publisher: CRC Press

ISBN: 1498721788

Category: Technology & Engineering

Page: 659

View: 1901

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.
Posted in Technology & Engineering

Handbook of Food Processing, Two Volume Set

Author: Theodoros Varzakas,Constantina Tzia

Publisher: CRC Press

ISBN: 1466582316

Category: Technology & Engineering

Page: 1378

View: 4067

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes common food engineering unit operations as well as preservation processes required to convert raw materials into final products. Also covered are topics surrounding food safety and quality. Highlights: Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis This two-volume set brings together aspects of food preservation and food processing operations methods of the basic food manufacturing processes addressing the relevant food safety and quality issues. Taking an innovative approach, the editors combine coverage of food preservation methods, the equipment needed to carry them out, and food processing operations methods of basic food manufacturing processes. The set helps you keep up with diverse consumer demands and rapidly developing markets.
Posted in Technology & Engineering

Food Science and Technology Abstracts

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Food industry and trade

Page: N.A

View: 5575

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Posted in Food industry and trade

Handbook of Meat, Poultry and Seafood Quality

Author: Leo M. L. Nollet

Publisher: John Wiley & Sons

ISBN: 1118352459

Category: Technology & Engineering

Page: 576

View: 1113

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.
Posted in Technology & Engineering

Undergraduate Catalog

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Catalogs, College

Page: N.A

View: 5668

Posted in Catalogs, College

Proceedings of the Xth International Scientific Congress in Fur Animal Production

Author: P.F. Larsen,S.H. Møller,T. Clausen,A.S. Hammer,T.M. Lássen,V.H. Nielsen,A.H. Tauson,L.L. Jeppesen,S.W. Hansen,J. Elnif,J. Malmkvist

Publisher: Springer Science & Business Media

ISBN: 908686760X

Category: Science

Page: 496

View: 3238

These proceedings present the latest achievements and developments within the scientific community of fur animal research organised by the International Fur Animal Scientific Association (IFASA). The book contains papers on the following topics: nutrition, feeding and management, health and disease, breeding, genetics and reproduction, behaviour and welfare and a theme on 'WelFur for mink and foxes'. The scientific results presented do not only come from traditional mink producing countries, but also from countries with more recent developments in fur animal production. The scientific community in the field of fur animal production is small, but the biologic diversity and thus the need for scientifically based knowledge in this area is similar to, or often exceeds, that of other farm animals. In this book, the most diverse and recent advancements in fur animal production were brought together in order to provide a clear overview for all those involved in the fur animal industry.
Posted in Science

Quality Assessment of Textiles

Damage Detection by Microscopy

Author: Karl Mahall

Publisher: Springer Science & Business Media

ISBN: 9783540440727

Category: Science

Page: 238

View: 3088

Assessing the quality of textiles using textile microscopy remains one of the important instruments for permanent process improvement in the fiber, textile and apparel industries. The degree of international interlinking in the textile producing and finishing industries and their markets demands dearly defined and reproducible methods of detecting damage or defects at all process stages. This book -Quality Assessment of Textiles -Damage Detection by Microsco­ py - has in the meantime established itself so well as "the Mahall" in research institute laboratories investigating defects, in universities and colleges, in the training of textile chemists and technologists, and in the industry and the retail trade, that it has become necessary to bring out a new edition. This edition has been revised and supplemented by Mr. Mahall and his succes­ sor Ms. Irmhild Goebel and her staff. Cognis, as the successor organization continuing the textile business of the for­ mer Textile Technology department of Henkel, is pleased to make this new edi­ tion available to specialists, to students and to any other interested readers. June 2002 Dr. U. Kloubert (Cognis Deutschland GmbH & Co. KG) Prof E. Finnimore (Fachhochschule Hof, Germany) Foreword to the First Edition Quality is the decisive criterion by which textile industry is measured in the international competition. Today this is particularly true.
Posted in Science

Lasers in Agriculture

Author: I͡Uriĭ Ivanovych Posudin,Yuri I. Posudin

Publisher: Science Pub Incorporated

ISBN: 9781578080168

Category: Science

Page: 188

View: 4641

This book introduces the reader to the fundamentals of optical phenomena and elements of spectroscopy, main principles and mechanisms of laser action, properties of laser radiation and practical applications of laser in various branches of agriculture. This book is meant for agricultural specialists, educationists, students and post-graduate students. Persons connected with biological, medical, and environmental sciences may also find the book useful.
Posted in Science

Genetic Engineering, Biofertilisation, Soil Quality and Organic Farming

Author: Eric Lichtfouse

Publisher: Springer Science & Business Media

ISBN: 9048187419

Category: Technology & Engineering

Page: 414

View: 7367

Sustainable agriculture is a rapidly growing field aiming at producing food and energy in a sustainable way for humans and their children. Sustainable agriculture is a discipline that addresses current issues such as climate change, increasing food and fuel prices, poor-nation starvation, rich-nation obesity, water pollution, soil erosion, fertility loss, pest control, and biodiversity depletion. Novel, environmentally-friendly solutions are proposed based on integrated knowledge from sciences as diverse as agronomy, soil science, molecular biology, chemistry, toxicology, ecology, economy, and social sciences. Indeed, sustainable agriculture decipher mechanisms of processes that occur from the molecular level to the farming system to the global level at time scales ranging from seconds to centuries. For that, scientists use the system approach that involves studying components and interactions of a whole system to address scientific, economic and social issues. In that respect, sustainable agriculture is not a classical, narrow science. Instead of solving problems using the classical painkiller approach that treats only negative impacts, sustainable agriculture treats problem sources. Because most actual society issues are now intertwined, global, and fast-developing, sustainable agriculture will bring solutions to build a safer world. This book series gathers review articles that analyze current agricultural issues and knowledge, then propose alternative solutions. It will therefore help all scientists, decision-makers, professors, farmers and politicians who wish to build a safe agriculture, energy and food system for future generations.
Posted in Technology & Engineering

Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Author: A. M. Pearson

Publisher: Springer

ISBN: 146152167X

Category: Technology & Engineering

Page: 505

View: 3112

The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
Posted in Technology & Engineering

Poultry Inspection

The Basis for a Risk-assessment Approach

Author: National Research Council (U.S.). Committee on Public Health Risk Assessment of Poultry Inspection Programs

Publisher: National Academies Press

ISBN: 0309037433

Category: Health risk assessment.

Page: 167

View: 6064

According to surveys, the public believes the chickens it is buying are wholesome. Poultry Inspection: The Basis for a Risk-Assessment Approach looks at current inspection procedures to determine how effective the Food Safety Inspection Service is in finding dangerous levels of contaminants and disease-producing microorganisms. The book first describes the history behind the current system, noting that the amount of poultry inspected has increased dramatically while techniques and regulations have remained constant since 1968. The steps involved in an inspection are then described, followed by a discussion of alternative and innovative inspection procedures. It then provides a risk-assessment model for poultry, including submodels for each stage of processing. Risk assessment is used to protect health, establish priorities, identify problems, and set acceptable levels of risk. The model is applied both to microbiological hazards and to chemical contaminants.
Posted in Health risk assessment.

National Poultry Digest

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Poultry

Page: N.A

View: 9923

Posted in Poultry