21.12.2012 Views

Thermal Food Processing

Thermal Food Processing

Thermal Food Processing

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

<strong>Thermal</strong> <strong>Processing</strong> of Poultry Products 229<br />

46. N Gande, PM Muriana. Pre-package surface pasteurization of ready-to-eat meats<br />

with radiant heat oven for reduction Listeria monocytogenes. Journal of <strong>Food</strong><br />

Protection 66: 1623–1630, 2002.<br />

47. S Mangalassary, PL Dawson, J Rieck, IY Han. Thickness and compositional<br />

effects on surface heating rate of bologna during in-package pasteurization. Poultry<br />

Science 83: 1456–1461, 2004.<br />

48. T Betley. Surface Pasteurization of Ready-to-Eat Meat Products. Paper presented<br />

at Workshop on <strong>Thermal</strong> <strong>Processing</strong> of Ready-to-Eat Meat Products, conducted<br />

by Ohio State University, March 4–6, 2003.<br />

49. P Uhler. <strong>Thermal</strong>ly Processed, Commercially Sterile Products. Washington, DC:<br />

<strong>Food</strong> Safety and Inspection Service (FSIS), U.S. Department of Agriculture, 1997.<br />

50. P Turek, J Murcko, J Nagej. Effect of raw materials used on the quality of canned<br />

poultry products. Hydina 32: 128–135, 1990.<br />

51. BG Lyon, CE Lyon, JP Hudspeth. Texture profiles of canned boned chicken as<br />

affected by chilling-aging time. Poultry Science 3: 1475–1478, 1994.<br />

52. DW Thayer, G Boyd, CN Hubtanen. Effects of ionizing radiation and anaerobic<br />

refrigerated storage on indigenous microflora, Salmonella and Clostridium botulinum<br />

types A and B in vacuum-canned, mechanically deboned chicken meat.<br />

Journal of <strong>Food</strong> Protection 58: 752–757, 1995.<br />

53. R Rywotycki. Comparative estimation of cooling and bacteriological state of<br />

pasteurized canned poultry meat. Chlodnictwo 35: 48–54, 2000.<br />

54. D Sauvaget, P Auffret. Additives for Use in Preparation of Poultry or Rabbits, Whole<br />

or in Pieces, by Canning. French Patent Application, FR 2 815 517 A 1, 2002.<br />

55. Z Zhang, L Weddig, S Economides. The effect of thermocouple and receptacle<br />

type on observed heating characteristics of conduction-heating foods packaged in<br />

small metal containers. Journal of <strong>Food</strong> Process Engineering 25: 323–335, 2002.<br />

56. PL Hayse, WW Marion. Eviscerated yield, component parts, and meat, skin and<br />

bone ratios in the chicken broiler. Poultry Science 52: 718–722, 1973.<br />

57. S Lesson, JD Summers. Production and carcass characteristics of the broiler<br />

chicken. Poultry Science 42: 1207–1209, 1980.<br />

58. JE Swan. Animal by-product processing. In: YH Hui, Ed. Encyclopedia of <strong>Food</strong><br />

Science and Technology. New York: John Wiley & Sons, 1992, pp. 39–43.<br />

59. G Piette, M Hundt, L Jacques, M Lapointe. Effect of low extraction temperature<br />

on microbiological quality of rendered chicken fat recovered from skin. Poultry<br />

Science 79: 1499–1502, 2000.<br />

60. G Piette, M Hundt, L Jacques, M Lapointe. Influence of extraction temperature<br />

on amounts and quality of rendered chicken fat recovered from ground or homogenized<br />

skin. Poultry Science 80: 496–500, 2001.<br />

61. KS Sheu, TC Chen. Yield and quality characteristics of edible broiler skin fat as<br />

obtained from five rendering methods. Journal of <strong>Food</strong> Engineering 55: 263–269, 2002.<br />

62. AEB. Egg Products Reference Guide, Publication K-0001. Park Ridge, IL: American<br />

Egg Board, 2000.<br />

63. WJ Stadelman, OJ Cotterill. Egg Science and Technology, 3rd ed. Westport, CT:<br />

AVI Publishing Co., 1986.<br />

64. GJ Banwart. Control of microorganisms by destruction. In: Basic <strong>Food</strong> Microbiology,<br />

abridged textbook ed. Westport, CT: AVI Publishing Co., 1979, pp. 642–701.<br />

65. FE Cunningham. Egg-product pasteurization. In: WI Stadelman, OJ Cotterill, Eds.<br />

Egg Science and Technology. Westport, CT: AVI Publishing Company, 1986, pp.<br />

243–268.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!