Poultry Products Processing

Poultry Products Processing : An Industry Guide

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Description

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.show more

Product details

  • Hardback | 560 pages
  • 163.6 x 242.3 x 34.5mm | 934.42g
  • Taylor & Francis Inc
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • 1587160609
  • 9781587160608

Review quote

"a readable, scholarly book, which presents a snapshot of the poultry processing industrywill stand the test of time without difficultyThe book is a valuable guide for anyone entering or studying the poultry processing or products industry. For those already involved, it will provide a valuable reference work. Training of employees and management personnel is another potential application." - World's Poultry Science Journal "This book will provide the poultry industry and academia a valuable resource for poultry processing. It contains an effective presentation of theoretical and practical aspects of poultry eat processing in an overall logical sequence." - N.G. Marriott in Journal of Muscle Foodsshow more

Table of contents

1. Poultry Meat Processing and Product Technology: Introduction Production Consumption Trends in Poultry Meat Marketing Export Markets References 2. Basic Anatomy and Muscle Biology: Introduction Structure of Meat-Producing Poultry Muscle Tissue Muscle Proteins Muscle Contraction Fiber Type Epithelial Tissue Nervous Tissue Connective Tissue Postmortem Changes References 3. Catching and Hauling Live Birds: Introduction Catching Hauling References 4. Primary Processing of Poultry: Introduction Receiving and Weighing Stunning Bleeding Scalding Feather Removal Oil Gland and Feet Removal Rehanging Evisceration Inspection Giblet Harvest Lung, Head, and Crop Removal Inside/Outside Bird Wash Chilling Weighing, Grading and Packing Optional Treatments Electrical Stimulation References 5. Stunning of Poultry: Introduction Electrical Stunning Gas Stunning Mechanical Stunning No Stunning Studying the Effect of Stunning on Electroencephalogram (EEG) Neck Cutting and Bleeding References 6. Inspection, Grading, Cut Up and Composition: Introduction Inspection Grading and Classification Classification Cut Up and Yield Composition References 7. Preservation by Chilling, Heating, and Other Means: Introduction Preservation by Low Temperature (Chilling, Freezing) Thawing Preservation by High Temperature Drying Preservation by Chemicals Radiation Modified Atmosphere and Vacuum Packaging References 8. Meat Processing Equipment: Introduction Size Reduction Mixing Injection Tenderization and Maceration Tumbling and Massaging Stuffing and Linking Forming Battering and Breading Cooking Smoking Slicing and Dicing Packaging Metal Detection References 9. Poultry Products Formulations and Gelation: Introduction Processed Poultry Products Non-Meat Ingredients Recipes Protein Gelation Comminuted Meat Batters (Meat "Emulsions") References 10. Battering and Breading: Introduction Pre-Dusting Battering Breading Developing a Batter and Breading System Frying Freezing Troubleshooting References 11. Microbiology and Sanitation: Introduction Types of Microorganisms and Growth Factors Affecting Microbial Growth Assessing the Number of Microorganisms Potential Contamination Sources during Poultry Processing Significant Microorganisms in Poultry Meat Sanitation in Poultry Processing Plants Sampling and Microbiological Criteria References 12. Hazard Analysis Critical Control Points (HACCP): Introduction The Seven HACCP Principles HACCP Models Poultry Slaughter Model Cooked Product Model Battered and Breaded Chicken Fillets References 13. Meat Color and Flavor: Introduction Light and Color Meat Color Factors Affecting Skin and Meat Color Color Defects Flavor of Poultry Meat References 14. Measuring Sensory and Functional Properties: Introduction Sensory Evaluation Texture Water-Holding Capacity (WHC) Fat-Holding Capacity References 15. By-Products and Waste: Introduction Feathers Offal and Bone The Pet Food Industry Rendering Wastewater Treatment References Indexshow more