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Handbook of Poultry Science and Technology: Volume 2 - Secondary Processing

  • Handbook of Poultry Science and Technology: Volume 2 - Secondary Processing

Handbook of Poultry Science and Technology: Volume 2 - Secondary Processing

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Handbook of Poultry Science and Technology: Volume 2 - Secondary Processing

About The Book

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.

Author(s):

Isabel Guerrero-Legarreta, Ph.D Consulting Editor: Y.H.Hui, Ph.D Associate Editors: Alma Delia Alarcón-Rojo, Christine Alvarado Ph.D, Amarinder S. Bawa Ph.D, Francisco Guerrero-Avendaño Ph.D, Janne Lunden Ph.D, Lisa McKee Ph.D, José Ángel Pérez-Alvarez Ph.D, Yoshinori Mine Ph.D, Casey M. Owens Ph.D, Joe M. Regenstein Ph.D, Marcelo R. Rosmini, Jorge Soriano-Santos and J. Eddie Wu

Additional Information

Author Various
Availability In Print
Dimensions Unknown)
Extent 614 pages
ISBN 9780470185537
Publication date March 2010
Book Type Hardcover

Contents

PART 1: SECONDARY PROCESSING.

  • Secondary processing.

PART 2: 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.

PART 3: PRODUCT MANUFACTURING.

  • An overview on processed meat.
  • Canned poultry meat.
  • Turkey bacon.
  • Turkey sausages.
  • Breaded product (nuggets).
  • Paste product (pat‚).
  • Poultry ham.
  • Luncheon meat.
  • Eggs in processed products.
  • Special dietary products.

PART 4: PRODUCT QUALITY.

  • Sensory attributes.
  • Texture and tenderness.
  • Protein and poultry meat quality.
  • Flavors.
  • Color.
  • Refrigerated poultry handling.

PART 5: ENGINEERING PRINCIPLES.

  • Basic operations and conditions.
  • Processing equipment.
  • Thermal processing.
  • Packaging.

PART 6: CONTAMINANTS.

  • Contamination.
  • Microbial ecology and spoilage.
  • Campylobacter.
  • Microbiology: ready-to-eat.
  • Chemical analysis.
  • Microbial analysis.

PART 7: U.S. SAFETY SYSTEMS.

  • Sanitation requirements in US.
  • Principles of HACCP.
  • Enforcement tools in US.

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