Handbook of Poultry Science and Technology: Secondary Processing

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 (paté), 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

Spis treści :
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.

Nota biograficzna:

Isabel Guerrero–Legarreta, PhD, the Editor, is Professor in the Biotech– nology 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, 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.

Okładka ty lna:

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 (paté), 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