Inspection and Protection of U.S. Meat and Poultry

Author: Finn J. Amundson

Publisher: Nova Science Pub Incorporated

ISBN:

Category: Business & Economics

Page: 200

View: 301

The U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) must inspect most meat, poultry, and processed egg products for safety, wholesomeness, and labelling. Federal inspectors or their state counterparts are present at all times in virtually all slaughter plants and for at least part of each day in establishments that further process meat and poultry products. This book addresses the debate that has ensued for decades over whether this system, designed in the early 1900s, has kept pace with changes in the food production and marketing industries. Several significant changes in meat and poultry inspection programs were included in the 2008 farm bill (P.L. 110-246), signed into law in June 2008. These changes are described in this book and include permitting some state-inspected meat and poultry products to enter interstate commerce, bringing catfish under mandatory USDA inspection and requiring establishments to prepare and maintain written recall plans. In recent years, the U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) has monitored numerous recalls of meat and poultry products sold in the U.S. The recalls have involved beef products possibly contaminated with E. coli, beef and poultry products possibly contaminated with Salmonella, and canned meat products possibly contaminated by botulism. These recalls raise issues of consumer confidence in the meat industry and questions about the adequacy of the USDA oversight of these products.

Consideration of Meat, Poultry, and Seafood Inspection in the United States

Hearings Before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, One Hundred Fourth Congress, Second Session, April 24, May 2, 22, and June 6, 1996

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry

Publisher:

ISBN:

Category: Government publications

Page: 397

View: 876

Meat, Poultry, and Egg Products Inspection Act of 1982

Hearing Before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, Ninety-seventh Congress, on H.R. 6062, August 17, 1982

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry

Publisher:

ISBN:

Category: Eggs

Page: 224

View: 340

Agriculture--environmental and Consumer Protection Appropriations for 1973

Hearings Before a Subcommittee of the Committee on Appropriations, House of Representatives, Ninety-second Congress, Second Session

Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture--Environmental and Consumer Protection Appropriations

Publisher:

ISBN:

Category:

Page:

View: 292

Poultry Products Technology

Third Edition

Author: VivianE Mountney

Publisher: Routledge

ISBN:

Category: Technology & Engineering

Page: 446

View: 947

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good econ

U.S. Meat and Poultry Inspection Issues

Joint Hearing Before the Subcommittee on Department Operations and Nutrition and the Subcommittee on Livestock of the Committee on Agriculture, House of Representatives, One Hundred Third Congress, Second Session, April 19, 1994

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations and Nutrition

Publisher:

ISBN:

Category: Government publications

Page: 338

View: 434

Poultry Products Technology

Third Edition

Author: Vivian E Mountney

Publisher: CRC Press

ISBN:

Category: Technology & Engineering

Page: 446

View: 610

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, the nearly two dozen updated chapters of Poultry Products Technology provide a comprehensive overview of the field, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products. Poultry Products Technology provides up-to-date information and references for food scientists, food technologists, dieticians, and others trained in the food service industry, who will at some point handle poultry products. This book supplies knowledge about how poultry and eggs are processed and prepared and how they can be used for optimum portions and services. The breadth of topics covered, as listed below, make it an ideal text for those just entering the field, for individuals who wish to learn about the work in a particular area before starting extensive research, and for those in the industry who require specific information for making decisions and projecting plans for the future: quality identification--grades and standards quality maintenance--handling and processing poultry and eggs to prevent grade losses chemical and nutritive characteristics of poultry meat and eggs microbiology of eggs and poultry meat methods of preservation--freezing, drying, refrigeration, radiation, canning, smoking cooking poultry meat and eggs handling and uses of inedible by-products methods of analysis of eggs and egg products During the last twenty years, the consumption of poultry meat has and continues to increase while the consumption of eggs has steadily decreased, yet both are still considered good economic and dietary values. This classic volume is intended for poultry and food technology students, but with its new, timely examples, it can be used as a general reference book for those who need quick general knowledge in a specific area of the poultry industry.

Review of U.S. Department of Agriculture's Meat and Poultry Inspection Programs

Hearings Before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, One Hundreth Congress, First Session, April 8, and June 2, 1987

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry

Publisher:

ISBN:

Category: Meat inspection

Page: 888

View: 418

Hearing to Review Current Issues in Food Safety

Hearing Before the Committee on Agriculture, House of Representatives, One Hundred Eleventh Congress, First Session, July 16, 2009

Author: United States. Congress. House. Committee on Agriculture

Publisher:

ISBN:

Category: Agricultural processing

Page: 137

View: 104

Meat, Poultry, and Egg Products Inspection Amendment of 1982

Hearing Before the Subcommittee on Agricultural Research and General Legislation of the Committee on Agriculture, Nutrition, and Forestry, United States Senate, Ninety-seventh Congress, Second Session, on S. 2348 ... August 11, 1982

Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation

Publisher:

ISBN:

Category: Egg products industry

Page: 182

View: 255

Handbook of Meat Processing

Author: Fidel Toldrá

Publisher: John Wiley & Sons

ISBN:

Category: Technology & Engineering

Page: 632

View: 470

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation

Meat, Poultry, and Egg Products Inspection Amendments of 1983; Exempt Restaurant Central Kitchens from Federal Inspection Requirements; and USDA's Five-point Program of Inspection in Livestock and Poultry Slaughter Plants

Hearing Before the Subcommittee on Livestock, Dairy, and Poultry of the Committee on Agriculture, House of Representatives, Ninety-eighth Congress, Second Session, on H.R. 2691 and H.R. 5223, May 17, 1984

Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry

Publisher:

ISBN:

Category: Eggs

Page: 150

View: 484

Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2015

Hearings Before a Subcommittee of the Committee on Appropriations, House of Representatives, One Hundred Thirteenth Congress, Second Session

Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies

Publisher:

ISBN:

Category: United States

Page:

View: 461

Monthly Catalog of United States Government Publications

Author: United States. Superintendent of Documents

Publisher:

ISBN:

Category: Government publications

Page:

View: 657

February issue includes Appendix entitled Directory of United States Government periodicals and subscription publications; September issue includes List of depository libraries; June and December issues include semiannual index

The United States Government Manual

Author: United States. Office of the Federal Register

Publisher:

ISBN:

Category: Administrative agencies

Page: 620

View: 791

The Safety of Food Imports

Hearing Before the Permanent Subcommittee on Investigations of the Committee on Governmental Affairs, United States Senate, One Hundred Fifth Congress, Second Session

Author: United States. Congress. Senate. Committee on Governmental Affairs. Permanent Subcommittee on Investigations

Publisher:

ISBN:

Category: Food adulteration and inspection

Page:

View: 299

Nutrition in Public Health

Author: Edelstein

Publisher: Jones & Bartlett Learning

ISBN:

Category: Medical

Page: 488

View: 892

Thoroughly revised and updated, Nutrition in Public Health explores the complex, multifaceted array of programs and services that exist in the United States today that are dedicated to bettering population health through improved nutrition. The Fourth Edition explores the subject by first considering how nutrition fits into public health and then by examining policymaking, assessment and intervention methods, special populations, food security, and program management.