Handbook of Poultry Science and Technology Vol. 1 : Primary Processing

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  • Format: Hardcover
  • Copyright: 2010-02-08
  • Publisher: Wiley

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Supplemental Materials

What is included with this book?


Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.

Author Biography

Isabel Guerrero-Legarreta, PhD, the Editor, is Professor in the Biotechnology, Department at the Universidad Autnoma Metropolitana in Mexico. She has expertise the meat and poultry Science; and she has published over eighty manuscripts live books and twenty-nine book chapters. Y.H. Hui, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.

Table of Contents

Contributorsp. ix
Prefacep. xiii
Poultry: Biology to Premortem Statusp. 1
Poultry Biology, Classification, and Trade Descriptionsp. 3
Competitive Exclusion Treatment in Poultry Managementp. 19
Premortem Handlingp. 45
Transportation to the Slaughterhousep. 55
Slaughtering and Cuttingp. 69
Slaughterhouse Building and Facility Requirementsp. 71
Slaughtering Equipment and Operationsp. 79
Poultry Carcass Evaluation and Cuttingp. 101
Official Control of Slaughterhouses and Processing Plantsp. 107
Poultry Packagingp. 121
Kosher Laws in Food Processingp. 131
Food Production from the Halal Perspectivep. 183
Preservation: Refrigeration and Freezingp. 217
Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperaturep. 219
Physicochemical Changes During Freezing and Thawing of Poultry Meatp. 243
Low-Temperature Storage of Poultryp. 263
Engineering Principles of Freezingp. 283
Quality of Frozen Poultryp. 293
Quality of Refrigerated Poultryp. 307
Refrigeration Equipment and Operationsp. 325
Freezing Equipment and Operationsp. 349
Refrigeration and Freezing in Central Facilities and Retail Storesp. 377
Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories)p. 397
Preservation: Heating, Drying, Chemicals, and Irradiationp. 419
Heating, Drying, and Chemicalsp. 421
Irradiationp. 431
Composition, Chemistry, and Sensory Attributesp. 451
Quality Characteristics of Poultry Productsp. 453
Chemical Composition and Nutritional Content of Raw Poultry Meatp. 467
Poultry Meat Tendernessp. 491
Pale, Soft, and Exudative Poultry Meatp. 515
Eggsp. 533
Nutritional and Health Attributes of Eggsp. 535
Functional Properties of Egg Components in Food Systemsp. 579
Sanitation and Safetyp. 631
Chemical Residues: Pesticides and Drugs (ß-Agonists and Antibiotics)p. 633
Factors Affecting Microbial Growth in Fresh Poultryp. 643
Basic Principles of the HACCP System in the Poultry Industryp. 655
HACCP in Poultry Slaughterhousesp. 667
Online Inspectionp. 683
Poultry-Related Foodborne Diseasep. 703
Poultry-Related Foodborne Diseases in Central and South Americap. 717
Overview of Poultry Processing and Workers' Safetyp. 737
Poultry-Processing Industry and eToolp. 753
Indexp. 773
Contents of Volume 2: Secondary Processingp. 785
Table of Contents provided by Ingram. All Rights Reserved.

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