Chapter 17. Poultry Ham

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Vandana Sohlia,
  2. Amarinder S. Bawa

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch17

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Sohlia, V. and Bawa, A. S. (2010) Poultry Ham, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch17

Editor Information

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

Author Information

  1. Defence Food Research Laboratory, Siddartha Nagar, Mysore, India

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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CHAPTER TOOLS

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Keywords:

  • poultry ham;
  • ingredients in poultry ham processing - meat, water, salt, sugar, proteins, starches and extenders, fibers, flavorings;
  • potassium nitrate - first nitrifying agent in manufacturing salted meat products

Summary

This chapter contains sections titled:

  • Introduction

  • Poultry meat quality for processing products

  • Ingredients and additives used in poultry ham processing

  • Processing of poultry ham

  • Conclusions

  • References

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