Processing of poultry and rabbits meat. Educational manual

The training manual presents a characteristic of meat for the poultry processing industry, refrigeration processing of poultry meat, and poultry meat food technology. The characterization of eggs and eggs is given, the technologies for the production of melange and egg powder are considered. The qualitative characteristics of rabbit meat are described in detail. The technology of slaughter of rabbits and the composition of the carcass are presented.
complies with the requirements of federal state educational standards of higher education of the latest generation.
Designed for students studying in the areas of training 03/19/03, 04/19/03 "Food products of animal origin", all forms of training and for students studying in the specialty 02/19/08 "Technology of meat and meat products"