1. G. J. Mountney, Poultry Products Technology, Food Products Press, Binghampton, N.Y., 1989.

2. U.S. Department of Agriculture. Labelling Policy Book, USDA Food Safety Inspection Service, Meat and Poultry Inspection Technical Services, Washington, D.C., 1981.

3. American Meat Institute, Meat and Poultry Facts, Watt, Mt. Morris, 111., 1997.

4. A. B. M. Raj, "Carcass and Meat Quality in Broilers either Killed with a Gas Mixture or Stunned with an Electric Current under Commercial Conditions," British Poultry Sci. 38, 169-175 (1997).

5. S. Barbut, "Estimating the Magnitude of the Pale, Soft, and Exudative (PSE) Problem in Poultry: A Review," J. Muscle Food (1998).

6. U.S. Department of Agriculture. Composition of Foods, Poultry Products: Raw, Processed, Prepared, Agriculture Handbook 8-5, Washington, D.C., 1979.

7. G. W. Froning, "Mechanical Deboning of Poultry and Fish," Advances Food Res. 27, 109-145 (1981).

8. U.S. Department of Agriculture. Poultry Grading Manual, Agricultural Marketing Service, Handbook No. 31, Washington, D.C., 1989.

9. H. B. Hedrick, et al., Principles of Meat Science, Kendall/ Hunt, Dubuque, Iowa, 1994.

10. S. Barbut, and C. J. Findlay, "Sodium Reduction in Poultry Products: A Review," CRC Crit. Rev. in Poultry Biology 2, 5995 (1989).

11. S. Barbut, "Determining Water and Fat Holding," in G. M. Hall, ed., Methods of Testing Protein Functionality, Chapman & Hall, New York, 1996, pp. 186-225.

12. A. M. Pearson and F. W. Tauber, Processed Meats, AVI, Westport, Conn., 1984.

13. C. L. Davey and K. V. Gilbert. "Temperature Dependent Cooking Toughness in Beef," J. Sei. FoodAgric. 25,931-937 (1974).

14. G. S. Mittal and S. Barbut, "Effects of Salt Reduction on the Rheological and Gelation Properties of White and Dark Poultry Meat," J. Texture Stud. 20, 209-222 (1989).

15. J. A. Maga, Smoke in Food Processing, CRC Press, Boca Raton, Fla., 1989.

16. E. A. Zottola, Introduction to Meat Microbiology, American Meat Institute, Chicago, 111., 1972.

17. N. G. Marriott, Principles of Food Sanitation, Chapman & Hall, New York, 1994.

18. W. J. Stadelman, Egg and Poultry Meat Processing, Ellis Hor-wood, Chichester, England, 1988.

Shai Barbut

University of Guelph Guelph, Ontario Canada

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

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