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Book Reviews : POULTRY PRODUCTS TECHNOLOGY, George J. Mountney. Avi Publishing Co., Westport, Connecticut, 1966. Pp. 259. Illustrations 79. Domestic, $15.00. Foreign, $16.00

Book ReviewsPOULTRY PRODUCTS TECHNOLOGY, George J. Mountney. Avi Publishing Co., Westport, Connecticut, 1966. Pp. 259. Illustrations 79. Domestic, $15.00. Foreign, $16.00 SAGE Publications, Inc.1966DOI: 10.1177/001088046600700113 o ' . This useful, timely book should find application as a text in food science and also as a reference for anyone interested in poultry. Chapters 1 through 6 provide an awareness of the scope of the poultry industry; quality identification and maintenance by means of chemical and organoleptic procedures; the nutrition and microbiology of poultry meat; and methods of measuring the yields and flavor characteristics of poultry meat. The chapters are enriched with pictures, graphs, and tables. Chapters 7 through 10 discuss production methods, and include such topics as locating processing plants in areas amply provided with water and means for waste disposal; sanitation and plant layout; processing, packaging and storage. The author places special emphasis on plant sanitation and covers practical aspects such as insect and rodent control and the hazards of using pesticides. Processing and preservation methods are presented in Chapters 11 through 15. Freeze-drying is the principal thesis, but also included are canning, soup processing, dehydration, curing, smoking and irradiation. The limitations imposed by consumer acceptance of irradiated http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Cornell Hotel and Restaurant Administration Quarterly SAGE

Book Reviews : POULTRY PRODUCTS TECHNOLOGY, George J. Mountney. Avi Publishing Co., Westport, Connecticut, 1966. Pp. 259. Illustrations 79. Domestic, $15.00. Foreign, $16.00

Abstract

Book ReviewsPOULTRY PRODUCTS TECHNOLOGY, George J. Mountney. Avi Publishing Co., Westport, Connecticut, 1966. Pp. 259. Illustrations 79. Domestic, $15.00. Foreign, $16.00 SAGE Publications, Inc.1966DOI: 10.1177/001088046600700113 o ' . This useful, timely book should find application as a text in food science and also as a reference for anyone interested in poultry. Chapters 1 through 6 provide an awareness of the scope of the poultry industry; quality identification and maintenance by means of chemical and organoleptic procedures; the nutrition and microbiology of poultry meat; and methods of measuring the yields and flavor characteristics of poultry meat. The chapters are enriched with pictures, graphs, and tables. Chapters 7 through 10 discuss production methods, and include such topics as locating processing plants in areas amply provided with water and means for waste disposal; sanitation and plant layout; processing, packaging and storage. The author places special emphasis on plant sanitation and covers practical aspects such as insect and rodent control and the hazards of using pesticides. Processing and preservation methods are presented in Chapters 11 through 15. Freeze-drying is the principal thesis, but also included are canning, soup processing, dehydration, curing, smoking and irradiation. The limitations imposed by consumer acceptance of irradiated
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