Local Meat And Poultry Processing

Author : Lauren Gwin,Arion Thiboumery,Richard Stillman
Publisher : Unknown
Page : 50 pages
File Size : 53,9 Mb
Release : 2014-04-13
Category : Beef industry
ISBN : 1497598397

Get Book

Local Meat and Poultry Processing: the Importance of Business Commitments for Long-Term Viability by Lauren Gwin,Arion Thiboumery,Richard Stillman Pdf

Consumer demand for local food, including local meat and poultry, has risen in recent years. To sell meat, farmers need access to appropriately scaled processing facilities with the skills, inspection status, and reliability to prepare these products safely, legally, and to customer specifications. Farmers and others suggest that limited processing infrastructure restricts the supply of local meat and poultry. At the same time, existing small processors often lack the steady, consistent business required for profitability. This report explores this multi-faceted problem and identifies fundamental causes, drawing on a cost analysis of local processing. Case studies of seven successful local and regional processors illustrate strategies or best practices currently in place: farmers commit to providing consistent throughput of livestock to process, and processors commit to providing consistent, high-quality processing services. This long-term commitment, supported by coordination and communication between processors and their customers as well as along the entire supply chain, is essential to the persistence and expansion of local meats. Also, five public-private collaborations around the country demonstrate how to expand opportunities for local meat marketing by providing support and technical assistance to meat processors and their farmer customers.

Author : Lauren Gwin,Arion Thiboumery,Richard P. Stillman
Publisher : Unknown
Page : 43 pages
File Size : 52,9 Mb
Release : 2013
Category : Beef industry
ISBN : OCLC:875695431

Get Book

Local Meat and Poultry Processing by Lauren Gwin,Arion Thiboumery,Richard P. Stillman Pdf

Author : Ali Berlow
Publisher : Storey Publishing, LLC
Page : 144 pages
File Size : 55,6 Mb
Release : 2013-07-25
Category : Technology & Engineering
ISBN : 9781603428842

Get Book

The Mobile Poultry Slaughterhouse by Ali Berlow Pdf

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 : Casey M. Owens,Christine Alvarado,Alan R. Sams
Publisher : CRC Press
Page : 345 pages
File Size : 50,6 Mb
Release : 2000-12-26
Category : Business & Economics
ISBN : 9781420042177

Get Book

Poultry Meat Processing by Casey M. Owens,Christine Alvarado,Alan R. Sams Pdf

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 : NPCS Board of Consultants & Engineers
Publisher : NIIR PROJECT CONSULTANCY SERVICES
Page : 512 pages
File Size : 54,9 Mb
Release : 2013-01-01
Category : Fish as food
ISBN : 9788190568548

Get Book

The Complete Technology Book on Meat, Poultry and Fish Processing (2nd Revised Edition) by NPCS Board of Consultants & Engineers Pdf

India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector. The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included. It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products.

Author : Frank G. Ashbrook
Publisher : Springer Science & Business Media
Page : 328 pages
File Size : 43,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401178983

Get Book

Butchering, Processing and Preservation of Meat by Frank G. Ashbrook Pdf

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

Author : G Mead
Publisher : Elsevier
Page : 405 pages
File Size : 47,5 Mb
Release : 2004-06-01
Category : Technology & Engineering
ISBN : 9781855739031

Get Book

Poultry Meat Processing and Quality by G Mead Pdf

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing. The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality. Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Extensive analysis of poultry meat safety issues

Author : Rebecca Thistlethwaite,Jim Dunlop
Publisher : Chelsea Green Publishing
Page : 336 pages
File Size : 47,9 Mb
Release : 2015-06-09
Category : Technology & Engineering
ISBN : 9781603585545

Get Book

The New Livestock Farmer by Rebecca Thistlethwaite,Jim Dunlop Pdf

Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: • Governmental regulations and how they differ from state to state; • Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; • Packaging, labeling, and cold-storage considerations; • Principled marketing practices; and • Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.

Author : National Conference on Weights and Measures
Publisher : Unknown
Page : 208 pages
File Size : 54,9 Mb
Release : 1995
Category : Weights and measures
ISBN : UIUC:30112075699840

Get Book

Uniform Laws and Regulations by National Conference on Weights and Measures Pdf

Author : Anonim
Publisher : Unknown
Page : 216 pages
File Size : 52,6 Mb
Release : 1989
Category : Industrial safety
ISBN : OSU:32435051016640

Get Book

NIST Handbook by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 20 pages
File Size : 42,7 Mb
Release : 1984
Category : Food processing machinery industry
ISBN : MINN:31951003070065J

Get Book

Food Processing and Packaging Equipment, Philippines by Anonim Pdf

Author : Anonim
Publisher : Unknown
Page : 1048 pages
File Size : 50,8 Mb
Release : 1997-06-05
Category : Administrative law
ISBN : UIUC:30112059141611

Get Book

Federal Register by Anonim Pdf

Author : United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Publisher : Unknown
Page : 1168 pages
File Size : 55,7 Mb
Release : 2003
Category : United States
ISBN : STANFORD:36105050316764

Get Book

Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2004 by United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Pdf

Author : Anonim
Publisher : Unknown
Page : 608 pages
File Size : 44,8 Mb
Release : 1984
Category : Electronic
ISBN : UIUC:30112101879085

Get Book

Country Market Survey by Anonim Pdf

Author : Joshua Applestone,Jessica Applestone,Alexandra Zissu
Publisher : Clarkson Potter Publishers
Page : 274 pages
File Size : 51,8 Mb
Release : 2011
Category : Cooking
ISBN : 9780307716620

Get Book

The Butcher's Guide to Well-raised Meat by Joshua Applestone,Jessica Applestone,Alexandra Zissu Pdf

The owners of Fleisher's Grass-Fed and Organic Meats offer a thorough guide to buying, butchering and cooking all kinds of meat, in a book that also points out what to avoid when it comes to industrial meats.