Small Scale Poultry Processing

Author : Fao
Publisher : Daya Books
ISBN 13 : 9788170352129
Total Pages : 130 pages
Book Rating : 4.26/5 ( download)

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Download or read book Small Scale Poultry Processing written by Fao and published by Daya Books. This book was released on 1998 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contents Chapter 1: Introduction to Poultry Processing; Poultry production, Poultry consumption, Poultry rearing systems, Poultry hygiene, Poultry rearing hygiene, Preslaughter inspection, Vehicle and transport hygiene, Personal cleanliness and habits, Marketing of live poultry, Harvesting and transport systems, Transport to market, Display methods, Sales methods, Poultry slaughter and marketing, Systems of operation of poultry processing plant, Ownership of birds, Production methods, Type of product, Packaging, Refrigeration, Transport to market, Display & sales, Customer use; Chapter 2: Design & Construction of Small Poultry Processing Plants; General design principles, Planning, Economics, Management, Location of plant, Facilities required, Flow diagram, Equipment and machinery, Clean and dirty areas, Product flow, Equipment, Drains, Floors, walls and ceilings, Doors and windows, Service runs, Lighting, Ventilation, Facilities required is specific areas, General building, The building, Roof, Walls, Insects, Wood, Water and steam, Drainage, Outside areas, Livestock reception area, Reception loading area, The slaughterhall, Evisceration and Chilling Room, Packing Room, Chilling Rooms, Freezing Rooms, Dispatch, Dry Stores, Offal Room, Staff facilities, Hand and Boot Wash, Laundry, Offices, Inedible by-products and waste disposal facilities, Solid by-products, Effluent treatment; Plant Layout & Construction Details; Introduction, Development of the models, Very small scale abattoir/ processing room birds/ day; Chapter 3: Operation of Small Scale Poultry Processing Plants; General operational procedures; Bird species, Appearance of the final product, Transport and reception of live birds, Evisceration, Packaging, Refrigeration, Dispatch, Specific operational procedures, 50 birds/ day, Stunning and slaughter, Defeathering, Refrigeration, 200 birds/day, Stunning and slaughter, Defeathering, Evisceration, Cooling, Packing and grading, Refrigeration, 350 birds/ hour, Stunning and slaughter, Scalding and defeathering, Evisceration, Cooling, Cutting, Packing and grading, Refrigeration; Chapter 4: Health, Hygiene and Routine Maintenance; Poultry rearing hygiene, External contamination, Inspection of live birds before slaughter, Microbial implications of slaughter and processing, Inspection of live birds after slaughter, Staff health, Plant sanitation and maintenance, Sanitation and maintenance schedules; Chapter 5: Poultry Marketing; Role of the new abattoir in a marketing system, The definition of marketing, Marketing activities, The importance of marketing, Poultry as a product, The poultry market, Marketing your product, Research and analysis, Decision making, Implementation of decision.

Author : D. Silverside
Publisher :
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4.90/5 ( download)

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Download or read book Small-scale Poultry Processing written by D. Silverside and published by . This book was released on 1992 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Ali Berlow
Publisher : Storey Publishing, LLC
ISBN 13 : 1603428844
Total Pages : 144 pages
Book Rating : 4.42/5 ( download)

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Download or read book The Mobile Poultry Slaughterhouse written by Ali Berlow and published by Storey Publishing, LLC. This book was released on 2013-07-25 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you’re raising poultry for meat and lack easy access to a humane slaughterhouse, a mobile slaughter and processing unit may be the solution. Ali Berlow shows you how to build a unit that accommodates all types of poultry and can easily be moved to any location, making it a great cooperative investment for a community of small-scale farmers. Covering the mechanics of construction, sanitation, safety, and permitting processes, this guide shows you how a mobile slaughterhouse can make your poultry operation more self-sufficient.

Author : Adam Danforth
Publisher : Storey Publishing, LLC
ISBN 13 : 1635861659
Total Pages : 177 pages
Book Rating : 4.55/5 ( download)

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Download or read book Butchering Chickens written by Adam Danforth and published by Storey Publishing, LLC. This book was released on 2020-03-03 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: The space, setup, and equipment required to raise and process poultry are minimal when compared to other types of livestock, which is part of what makes chickens such an appealing choice for small-scale meat producers. Expert butcher and teacher Adam Danforth covers the entire slaughtering and butchering process in this photographic guide specifically geared toward backyard chicken keepers and small-farm operations invested in raising meat responsibly. With step-by-step photos, detailed instructions, and chapters dedicated to necessary tools and equipment, essential food safety measures, how to prepare for slaughter and process the birds quickly and humanely, how to break down the carcasses into cuts, and how to package and freeze the cuts to ensure freshness, this comprehensive handbook gives poultry raisers the information they need to make the most of their meat.

Author :
Publisher : Food & Agriculture Org.
ISBN 13 : 9789256031457
Total Pages : 172 pages
Book Rating : 4.50/5 ( download)

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Download or read book Smallscale poultry processing written by and published by Food & Agriculture Org.. This book was released on with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Casey M. Owens
Publisher : CRC Press
ISBN 13 : 1420042173
Total Pages : 345 pages
Book Rating : 4.77/5 ( download)

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Download or read book Poultry Meat Processing written by Casey M. Owens and published by CRC Press. This book was released on 2000-12-26 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro

Author : Joel Salatin
Publisher :
ISBN 13 : 9780963810908
Total Pages : 0 pages
Book Rating : 4.01/5 ( download)

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Download or read book Pastured Poultry Profits written by Joel Salatin and published by . This book was released on 1993 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A proven production model is described, which is capable of producing an income from a small acreage of equal or superior to that of off-farm jobs.

Author : G. C. Mead
Publisher : Springer Science & Business Media
ISBN 13 : 1461520592
Total Pages : 427 pages
Book Rating : 4.97/5 ( download)

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Download or read book Processing of Poultry written by G. C. Mead and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 427 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.

Author : Shai Barbut
Publisher :
ISBN 13 : 9780889556256
Total Pages : pages
Book Rating : 4.53/5 ( download)

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Download or read book The Science of Poultry and Meat Processing written by Shai Barbut and published by . This book was released on 2016-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
ISBN 13 : 0470504463
Total Pages : 632 pages
Book Rating : 4.68/5 ( download)

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Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms