Meat and poultry products

a consumer guide to content and labeling requirements

Publisher: The Service in [Washington, D.C.]

Written in English
Published: Pages: 23 Downloads: 884
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Subjects:

  • Meat -- Labeling -- United States,
  • Poultry -- Labeling -- United States

Edition Notes

Statementprepared by Food Safety and Inspection Service
SeriesHome and garden bulletin -- no. 236
ContributionsUnited States. Meat and Poultry Inspection Program
The Physical Object
Pagination23 p. :
Number of Pages23
ID Numbers
Open LibraryOL14839152M

Meat and poultry products Download PDF EPUB FB2

One-stop complete news resource for news, ideas, trends, innovations, issues and more that impact the meat and poultry processing industry. and contaminants in meat, poultry, and egg products. The U.S. Department of Agriculture’s (USDA), Food Safety and Inspection Service (FSIS) publishes the NRP Data (traditionally known as the Red Book) each year to summarize the results of testing meat, poultry, and egg products for chemical residues and contaminants of public health concern.

THE RED BOOK. The Red Book, a special publication of MEAT+POULTRY, is a comprehensive guide to suppliers of equipment, products and ’s a valuable resource for anyone in purchasing or anyone seeking a supplier that can assist with their company’s particular needs.

The Meat And Poultry Cook Book [Mclean, Beth Bailey; Campbell, Thora Hegstad] on *FREE* shipping on qualifying offers. The Meat And Poultry Cook Book/5(6). 29 rows  Isolation & Identification of Pathogenic Yersinia enterocolitica from Meat and Poultry. Poultry meat is recognized as highly sensitive to oxidative reactions owing to the high unsaturation degree of the muscle lipids (Min et al., ).

The onset of rancidity and off-flavors in processed poultry products has been identified as a major concern of lipid oxidation (LOX) (Min and Ahn, ). Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full Meat and poultry products book 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.

This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control.

It will be an invaluable reference source for microbiologists and technologists in the. Poultry products in Italy are a significant portion of the meat market; according to the Italian National Poultry Association (Unione Nazionale dell’Avicoltura; www. ).In the total amount of poultry meat produced was 1 tonnes (+ % in respect to ), in particular: • tonnes of chicken meat.

Book Description. 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.

Search The Meat & Poultry Product List All of the meat and poultry in this database are raised without routine, non-therapeutic antibiotics. They meet the criteria used by Health Care Without Harm's Healthy Food in Health Care program and.

Related titles from Woodhead’s food science, technology and nutrition list: Meat processing – Improving quality (ISBN 1 0) This major new collection summarises key developments in research, from improving.

Some of the major aspects of the book are principles of various preservation techniques, standards and quality control measures for meat, meat food products order, eating quality and sensory evaluation of meat, preservation of poultry meat, utilisation of poultry industry by products, mixed poultry by products meal.

The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp.

and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. As at March67% of the meat we buy for our Food Business (which excludes meat, poultry and egg by-products) was verified deforestation-free (pdf, Mb).

We began tracing meat by-products in and expected to have this completed this by March A muscle food, including meat, poultry, and seafood, is described as spoiled when it is considered unacceptable by consumers based on its sensory characteristics.

Economic losses as well as the food wasted and loss of consumer confidence due to spoilage, however, are of major significance. Among bacteria, genera in the family Enterobacteriaceae, Photobacterium phosphoreum, Cited by: Blood-derived products for re-formed meat.

Allergens in meat products 7Colour in fresh meat and in cured meat products. Retention of colour in fresh meat and uncured meat. This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.

* Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, 4/5(1).

Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry.

Salmonella were frequently found in products with poultry meat (16,6 % in ; 8,2 % in ), in contrary to sausages from red meat (3,2 % in. ii Meat Processing Technology FOREWORD Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein.

Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in their.

processing and meat quality issues. The first is Poultry Meat Processing, edited by A.R. Sams () and the second Poultry Products Processing: An Industry Guide, written by S. Barbut (). Appearance Of all the quality attributes, appearance is the most critical for the selection of many food commodities, including poultry products.

Different varieties of poultry meat Poultry meat represents about 33% of global meat production: insome million tons of meat were produced globally, of which 88 million tons were poultry meat. Chickens and turkeys are the most common sources of poultry meat (87% and % of total poultry production, respectively).File Size: KB.

Some of the major aspects of the book are principles of various preservation techniques, standards and quality control measures for meat, meat food products order, eating quality and sensory evaluation of meat, preservation of poultry meat, utilisation of poultry industry by products, mixed poultry by products meal, structure, composition and.

- Buy Technology of Chicken Meat and Poultry Products book online at best prices in india on Read Technology of Chicken Meat and Poultry Products book reviews & author details and more at Free delivery on qualified : Himadri Panda. Understanding the technological, microbiological, and biochemical processes that occur during meat, poultry, and fish fermentation is essential for ensuring safe, palatable products.

Dry and semidry sausages represent the largest category of fermented meat products, with many present-day processing practices having their origin in the Mediterranean by: Introduction to meat and meat products.

Meat and meat products are rich and concentrated sources of nutrients including fats, proteins, vitamin B12, zinc and iron. Meat is categorised into red meat and white meat. Meat from any source is of similar nutritional value, whether it is white or red.

The intensity of colour in meat depends on the. poultry, egg and fish products which are valuable information to the readers. It is hoped that the book will be of immense value to the U.G./P.G.

Students of Livestock Products Technology/Animal Products Technology/Post-Harvest Technology for the courses related to poultry, egg and fish processing and persons engaged in different poultry and fish.

COVID Resources. Reliable information about the coronavirus (COVID) is available from the World Health Organization (current situation, international travel).Numerous and frequently-updated resource results are available from this ’s WebJunction has pulled together information and resources to assist library staff as they consider how to handle.

Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between.

The importance of meat and poultry inspection Ensuring that only safe meat from healthy animals is provided to consumers continues to be the goal of government oversight of the meat and poultry supply. On-site inspections verify that facilities are complying with legal requirements related to food safety.

Fletcher, D.L. () Ante mortem factors related to meat quality. Quality of Poultry Products: I. Poultry Meat. Proceedings of the 10th European Symposium on the Quality of Poultry Meat, page 11 – Cited by: Book Description.

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry.