12. Canned Poultry Meat

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Alicia Grajales-Lagunes and
  2. Alicia de Anda-Salazar

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch12

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Grajales-Lagunes, A. and de Anda-Salazar, A. (2010) Canned Poultry Meat, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch12

Editor Information

  1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México

Author Information

  1. Universidad Autónoma de San Luis Potosí, Facultad de Ciencias Quimicas, Centro de Investigación de Estudios de Posgrado, San Luis Potosí, México

Publication History

  1. Published Online: 14 APR 2010
  2. Published Print: 12 JAN 2010

ISBN Information

Print ISBN: 9780470185537

Online ISBN: 9780470504475

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Keywords:

  • canned poultry meat;
  • all organic and natural products - uncured products;
  • factors affecting growth of microorganisms in poultry products - pH, temperature, water activity, redox potential, low - and high-acidity foods

Summary

This chapter contains sections titled:

  • Uncured poultry products

  • Influence of pH reduction rate on myoglobin denaturalization

  • Prevention of pink coloration

  • Color changes in chicken and turkey breasts

  • Canned poultry products

  • Factors affecting growth of microorganisms in poultry products

  • Microbial spoilage

  • Thermal processing of canned foods

  • References