Book Details
Orange Code:47641
Paperback:344 pages
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Categories:
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Sections:
1. Introduction to Poultry Meat Processing2. Preslaughter Factors Affecting Poultry Meat Quality3. First Processing: Slaughter through Chilling4. Second Processing: Parts, Deboning, and Portion Control5. Poultry Meat Inspection and Grading6. Packaging7. Meat Quality: Sensory and Instrumental Evaluations8. Microbiological Pathogens: Live Poultry Considerations9. Poultry-Borne Pathogens: Plant Considerations10. Spoilage Bacteria Associated with Poultry11. Functional Properties of Muscle Proteins in Processed Poultry Products12. Formed and Emulsion Products13. Coated Poultry Products14. Mechanical Separation of Poultry Meat and Its Use in Products15. Marination, Cooking, and Curing of Poultry Products16. A Brief Introduction to Some of the Practical Aspects of the Kosher and Halal Laws for the Poultry Industry17. Processing Water and Wastewater18. Quality Assurance and Process Control
Description:
Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years.
Providing an instructional review of the scientific literature, each chapter is written by an acknowledged expert. They cover the safety of poultry products, developments in live bird production, processing plant operations, product characteristics and inspection systems
This exhaustive volume explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing. It instructs students in the steps and conditions used for processing poultry and explains why they are necessary. Using the information in Poultry Meat Processing, students will be able to evaluate a problem situation and develop possible solutions.
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