Handbook of Poultry Science and Technology, Secondary Processing PDF

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 (p t ), 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