Poultry & Meat processing PDF files free download

1. Automation
2. Global Perspective
3. Structure and Muscle Physiology
4. Live Bird Handling
5. Primary Processing of Poultry
6. HACCP in Primary Processing
7. Inspection and Grading
8. Stunning
9. Portioning, Deboning and Fresh Meat Composition
10. Further Processing – Equipment
11. Meat Processing, Cooling and Preservation Methods
12. HACCP in Cooked Meat Operations
13. Principles of Meat Processing
14. Battering and Breading – Production Under HACCP
15. Microbiology and Sanitation
16. Evaluating Texture and Sensory Attributes
17. Evaluating Water/Fat Binding and Colour
18. Waste Treatment and By-Products