Handbook of Poultry Science and Technology, Primary Processing

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: 9780470185520
• ISBN10: 047018552X
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-02-08
• Publisher: Wiley

Summary

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

Contributors	p. ix
Preface	p. xiii
Poultry: Biology to Premortem Status	p. 1
Poultry Biology, Classification, and Trade Descriptions	p. 3
Competitive Exclusion Treatment in Poultry Management	p. 19
Premortem Handling	p. 45
Transportation to the Slaughterhouse	p. 55
Slaughtering and Cutting	p. 69
Slaughterhouse Building and Facility Requirements	p. 71
Slaughtering Equipment and Operations	p. 79
Poultry Carcass Evaluation and Cutting	p. 101
Official Control of Slaughterhouses and Processing Plants	p. 107
Poultry Packaging	p. 121
Kosher Laws in Food Processing	p. 131
Food Production from the Halal Perspective	p. 183
Preservation: Refrigeration and Freezing	p. 217
Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature	p. 219
Physicochemical Changes During Freezing and Thawing of Poultry Meat	p. 243
Low-Temperature Storage of Poultry	p. 263
Engineering Principles of Freezing	p. 283
Quality of Frozen Poultry	p. 293
Quality of Refrigerated Poultry	p. 307
Refrigeration Equipment and Operations	p. 325
Freezing Equipment and Operations	p. 349
Refrigeration and Freezing in Central Facilities and Retail Stores	p. 377
Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories)	p. 397
Preservation: Heating, Drying, Chemicals, and Irradiation	p. 419
Heating, Drying, and Chemicals	p. 421
Irradiation	p. 431
Composition, Chemistry, and Sensory Attributes	p. 451
Quality Characteristics of Poultry Products	p. 453
Chemical Composition and Nutritional Content of Raw Poultry Meat	p. 467
Poultry Meat Tenderness	p. 491
Pale, Soft, and Exudative Poultry Meat	p. 515
Eggs	p. 533
Nutritional and Health Attributes of Eggs	p. 535
Functional Properties of Egg Components in Food Systems	p. 579
Sanitation and Safety	p. 631
Chemical Residues: Pesticides and Drugs (ß-Agonists and Antibiotics)	p. 633
Factors Affecting Microbial Growth in Fresh Poultry	p. 643
Basic Principles of the HACCP System in the Poultry Industry	p. 655
HACCP in Poultry Slaughterhouses	p. 667
Online Inspection	p. 683
Poultry-Related Foodborne Disease	p. 703
Poultry-Related Foodborne Diseases in Central and South America	p. 717
Overview of Poultry Processing and Workers' Safety	p. 737
Poultry-Processing Industry and eTool	p. 753
Index	p. 773
Contents of Volume 2: Secondary Processing	p. 785
Table of Contents provided by Ingram. All Rights Reserved.