Handbook of Poultry Science and Technology, Volume 2, Secondary Processing,

by Editor: Isabel Guerrero-Legarreta; Consulting Editor: Y. H. Hui (American Food and Nutrition Center, Cutten, California); Associate Editor: Alma Delia Alarcó; n-Rojo; Associate Editor: Christine Alvarado; Associate Editor: Amarinder S. Bawa;

• ISBN13: 9780470504468
• ISBN10: 0470504463
• Format: eBook
• Copyright: 2010-03-01
• Publisher: Wiley

Summary

A comprehensive reference for the poultry industry- Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products-an overview Methods in processing poultry products-includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing-includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (p#xE2;t_), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes-includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment-includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance-includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States-includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

Table of Contents

Secondary Processing

Secondary processing

Methods in Processing

Emulsions: Principles

Emulsions: Applications

Breading: Principles

Breading: Frying and freezing

Mechan. deboning: Principles

Mechan. deboning: Applications

Marination: Principles

Marination: Applications

Non-meat ingredients

Product Manufacturing

An overview on processed meat

Canned poultry meat

Turkey bacon

Turkey sausages

Breaded product (nuggets)

Paste product (paté)

Poultry ham

Luncheon meat

Eggs in processed products

Special dietary products

Product Quality

Sensory attributes

Texture and tenderness

Protein and poultry meat quality

Flavors

Color

Refrigerated poultry handling

Engineering Principles

Basic operations and conditions

Processing equipment

Thermal processing

Packaging

Contaminants

Contamination

Microbial ecology and spoilage

Campylobacter

Microbiology: ready-to-eat

Chemical analysis

Microbial analysis

U.S. Safety Systems

Sanitation requirements in US

Principles of HACCP

Enforcement tools in US

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