Download Poultry Press Ebook, Epub, Textbook, quickly and easily or read online Poultry Press full books anytime and anywhere. Click download or read online button and get unlimited access by create free account.

Queen Victoria was obsessed with it. Socrates' last words were about it. Charles Darwin and Louis Pasteur made their scientific breakthroughs using it. Hailed as a messenger of the gods, powerful sex symbol, gambling aid, all-purpose medicine and handy research tool, the humble chicken has been also cast as the epitome of evil, and the star of the world's most famous joke. Beginning with the recent discovery, that the chicken's unlikely ancestor is the T. Rex, How the Chicken Crossed the World tracks the chicken from its original domestication in the jungles of Southeast Asia some 10,000 years ago to today's Western societies, where it became the most engineered of animals, to the uncertain future of what is now humanity's single most important source of protein. In a masterful combination of historical sleuthing and journalistic exploration on four continents, Lawler reframes the way we feel and think about all domesticated animals and even nature itself.

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.