Vétérinaire, Dairy et Fisheries Science/ Wild Life Gestion. Zoology
Manuel de Poultry, Egg et Fish Processing Technologie, 2nd Edition
Description
Poultry et fish production is poised to take quantum leap en view de projected large increase en le demand pour animal protein throughout le world. As le growth de agriculture approaching a plateau, farmers are slowly diverting sur poultry et fish production pour their sustenance. Thus, poultry et fish are important subsectors de agriculture globally. As per capita income growth is around 6% et requirements de animal proteins are increasing, a reliable et consistent access to safe, fresh, natural, nutritious et flavourful meat et egg supply needs to be explored as an urgent priority. Le book entitled “Poultry, Egg et Fish Processing Technologie” will be an important resource providing wealth de information en production, processing, marketing et quality control de poultry et fish products. Le book is divided into three different units containing 25 Chapters avec large numbers de tables et figures et 24 Appendices. Le UNIT I: Poultry Processing Technologie briefed about current status de Indien poultry industry, anti-nutritive factors en poultry feed, layout et design de poultry dressing plant, grades de poultry, processing et further processing, value addition, nutritive value, preservation, spoilage, packaging, quality control et marketing de poultry meat, poultry by-products utilization, cleaning et sanitation de poultry processing equipments et premises. UNIT II: Egg Processing Technologie deals avec structure, chemical composition et nutritive value de eggs, preservation et spoilage de eggs, factors influencing le egg quality, different egg proteins et their functional properties, quality assurance et marketing. UNIT III: Fish Processing Technologie focused sur fishery resources de Inde, unit processing de fish, value added fish products, preservation, spoilage, quality control et marketing de fish et fish by-products utilization. Appendices en le book provided avec different national et international standard de food additives, chemical et microbial contaminants en poultry, egg et fish products which are valuable information to le readers. It is hoped that le book will be de immense value to le U.G./P.G. Students de Livestock Products Technologie/Animal Products Technologie/Post-Harvest Technologie pour le courses related to poultry, egg et fish processing et persons engaged en different poultry et fish processing lines.
Table des matières
Preface; UNIT I: POULTRY PROCESSING TECHNOLOGY: Poultry et Egg Industry: Production et Potential, Conception, Layout et Operation de Poultry Processing Plante, Processing et Grading de Poultry, Composition et Nutritive Value de Poultry Meat, Spoilage et Preservation de Poultry Meat, Further Processing et Value Added Poultry Products, Packaging Techniques pour Poultry Meat et Their Products, Quality Contrôle de Poultry Products, Poultry By-products Utilization, Cleaning et Sanitation de Poultry Processing Plante; UNIT II: EGG PROCESSING TECHNOLOGY: Formation de Egg et Yolk Pigmentation, Structure, Composition et Nutritive Value de Eggs, Factors Influencing Egg Quality, Egg Proteins et their Physico-Chemical Properties, Functional Properties de Egg, Maintenance, Spoilage et Preservation de Shell Eggs, Processing de Egg et Egg Products, Quality Assurance de Egg et Egg Products, Packaging et Marketing de Egg et Egg Products; UNIT III: FISH PROCESSING TECHNOLOGY: Fishery Resources et Fish Production, Spoilage et Preservation de Fish, Processing de Fish et Fish Products, Quality Contrôle de Fish et Fish Products, Packaging de Fish et Fish Products, Fish By-Products Utilization; Bibliography; Appendix; Subject Index.