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 (pâté), 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
Tabella dei contenuti
PART 1: SECONDARY PROCESSING.
1. Secondary processing.
PART 2: METHODS IN PROCESSING.
2. Emulsions: Principles.
3. Emulsions: Applications.
4. Breading: Principles.
5. Breading: Frying and freezing.
6. Mechan. deboning: Principles.
7. Mechan. deboning: Applications.
8. Marination: Principles.
9. Marination: Applications.
10. Non-meat ingredients.
PART 3: PRODUCT MANUFACTURING.
11. An overview on processed meat.
12. Canned poultry meat.
13. Turkey bacon.
14. Turkey sausages.
15. Breaded product (nuggets).
16. Paste product (paté).
17. Poultry ham.
18. Luncheon meat.
19. Eggs in processed products.
20. Special dietary products.
PART 4: PRODUCT QUALITY.
21. Sensory attributes.
22. Texture and tenderness.
23. Protein and poultry meat quality.
24. Flavors.
25. Color.
26. Refrigerated poultry handling.
PART 5: ENGINEERING PRINCIPLES.
27. Basic operations and conditions.
28. Processing equipment.
29. Thermal processing.
30. Packaging.
PART 6: CONTAMINANTS.
31. Contamination.
32. Microbial ecology and spoilage.
33. Campylobacter.
34. Microbiology: ready-to-eat.
35. Chemical analysis.
36. Microbial analysis.
PART 7: U.S. SAFETY SYSTEMS.
37. Sanitation requirements in US.
38. Principles of HACCP.
39. Enforcement tools in US.
Circa l’autore
ISABEL GUERRERO-LEGARRETA, Ph D, the Editor, is Professor in
the Biotechnology Department at the Universidad Autónoma
Metropolitana in Mexico. She has expertise in the meat and poultry
sciences; and she has published over eighty manuscripts, five
books, and twenty-nine book chapters.
Y.H. HUI, Ph D, 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.
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