Handbook of Poultry Science and Technology, Set

by Guerrero-Legarreta, Isabel; Hui, Y. H.; Alarcón-Rojo, Alma Delia; Alvarado, Christine; Bawa, Amarinder S.; Guerrero-Avendañ o, Francisco; Lundén , Janne; McKee, Lisa; Pé rez-Alvarez, José Angel; Mine, Yoshinori; Owens, Casey M.; Regenst

• ISBN13: 9780470185377
• ISBN10: 0470185376
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-02-22
• Publisher: Wiley
• More Book Details

Summary

Poultry science covers raising and managing healthy chickens, turkeys, and ducks for eggs or meat. From live poultry up until retail production, Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories. This definitive resource covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all practitioners, libraries, scientists, researchers, and academics in this field.

Author Biography

Isabel Guerrero-Legarreta, the lead editor, is a Professor in the Biotechnology Department at the Universidad Autó'noma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over 80 manuscripts, 5 books, and 29 book chapters.

Y.H. Hui, the Administrative Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books in Food Science and Technology.

Table of Contents

Poultry Biology To Pre-Mortem Status

Poultry classification/biology

Competitive exclusion

Pre mortem handling

Transportation

Slaughter/Cutting

The slaughterhouse: building

Slaughtering equipment

Carcass evaluation and cutting

Official control

Packaging

Kosher slaughter

Halal slaughter

Preservation: Freezing

Biochemical changes

Physicochemical changes

Low temperature storage

Engineer. principles of freezing

Quality of frozen poultry Sendra

Quality of refrigerated poultry

Refrigeration: equipment

Freezing: equipment

Refri./freezing retails

Refri./freezing industr. Facilities

Preservation: Heating

Heating, drying, chemicals

Irradiation

Composition, Chemistry, And Sensory

Quality characteristics

Chemical composition

Texture and tenderness

PSE

Eggs

Eggs attributes

Eggs Science and Technology

Sanitation And Safety

Sanitation, regulations and disease outbreaks

Chemical residues

Microbiology of fresh poultry meat

Principles of HACCP Wendakeen

HACCP in poultry slaughterhouses

Online-inspection

Poultry/foodborne diseas. in US

Poultry foodborne diseasess in Central and South America

Workers Safetyy

OSHA: basic considerations

Etools

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 (pat&ymacron;)

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

Table of Contents provided by Publisher. All Rights Reserved.