Handbook of Poultry Science and Technology, Secondary Processing (Volume 2)

1. Processed Poultry Products: A Primer
2. Gelation and Emulsion: Principles
3. Gelation and Emulsion: Applications
4. Battering and Breading: Principles and System Development
5. Battering and Breading: Frying and Freezing
6. Mechanical Deboning: Principles and Equipment
7. Mechanical Deboning: Applications and Product Types
8. Marination, Cooking, and Curing: Principles
9. Marination, Cooking, and Curing: Applications
10. Nonmeat Ingredients
11. Overview of Processed Poultry Products
12. Canned Poultry Meat
13. Turkey Bacon
14. Turkey Sausages
15. Breaded Products (Nuggets)
16. Paste Products (Pâté)
17. Poultry Ham
18. Luncheon Meat Including Bologna
19. Processed Egg Products: Perspective on Nutritional Values
20. Dietary Products for Special Populations
21. Sensory Analysis
22. Poultry Meat Color
23. Poultry-Processing Equipment
24. Packaging for Poultry Products
25. Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products
26. Campylobacter in Poultry Processing
27. Microbiology of Ready-to-Eat Poultry Products
28. Chemical Analysis of Poultry Meat
29. Microbial Analytical Methodology for Processed Poultry Products
30. FSIS Enforcement Tools and Processes

Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.