Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Editor(s): Isabel Guerrero-Legarreta

Published Online: 14 APR 2010

Print ISBN: 9780470185537

Online ISBN: 9780470504475

DOI: 10.1002/9780470504475

About this 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.

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 (pâté), 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

Table of contents

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  1. Part I: Secondary Processing of Poultry Products

  2. Part II: Methods for Processing Poultry Products

    1. Chapter 3

      Gelation and Emulsion: Applications (pages 25–33)

      Elvia Hernández-Hernández and Isabel Guerrero-Legarreta

    2. Chapter 6

      Mechanical Deboning: Principles and Equipment (pages 59–72)

      Manuel Viuda-Martos, Elena José Sánchez-Zapata, Casilda Navarro-Rodríguez de Vera and José Angel Pérez-Alvarez

    3. Chapter 7

      Mechanical Deboning: Applications and Product Types (pages 73–80)

      Casilda Navarro-Rodríguez de Vera, Elena José Sánchez-Zapata, Manuel Viuda-Martos and José Angel Pérez-Alvarez

    4. Chapter 10

      Nonmeat Ingredients (pages 101–123)

      Elena José Sánchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodríguez de Vera and José Angel Pérez-Alvarez

  3. Part III: Product Manufacturing

    1. Chapter 12

      Canned Poultry Meat (pages 143–157)

      Alicia Grajales-Lagunes and Alicia de Anda-Salazar

    2. Chapter 13

      Turkey Bacon (pages 159–171)

      Edith Ponce-Alquicira and Octavio Dublán-García

    3. Chapter 14

      Turkey Sausages (pages 173–185)

      Alfonso Totosaus-Sánchez, Juan Francisco and Hernández Chávez

    4. Chapter 15

      Breaded Products (Nuggets) (pages 187–198)

      María de Lourdes Pérez-Chabela and Alfonso Totosaus-Sánchez

  4. Part IV: Product Quality and Sensory Attributes

    1. Chapter 21

      Sensory Analysis (pages 293–310)

      María Dolors Guárdia, Carmen Sárraga and Luis Guerrero

    2. Chapter 23

      Protein and Poultry Meat Quality (pages 327–337)

      Massami Shimokomaki, Adriana Louren Soares and Elza Iouko Ida

    3. Chapter 24

      Poultry Flavor: General Aspects and Applications (pages 339–357)

      José Angel Pérez-Alvarez, Esther Sendra-Nadal and Elena José Sánchez-Zapata

    4. Chapter 26

      Refrigerated Poultry Handling (pages 389–400)

      Esther Sendra-Nadal, Estrella Sayas Barberá and Juana Fernández López

  5. Part V: Engineering Principles, Operations, and Equipment

    1. Chapter 28

      Poultry-Processing Equipment (pages 417–433)

      José Jorge Chanona-Pérez, Liliana Alamilla-Beltrán, Ernesto Mendoza-Madrid, Jorge Welti-Chanes and Gustavo F. Gutiérrez-López

  6. Part VI: Contaminants, Pathogens, Analysis, and Quality Assurance

  7. Part VII: Safety Systems in the United States

    1. You have free access to this content
    1. You have free access to this content