Chapter 26. Refrigerated Poultry Handling

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Esther Sendra-Nadal,
  2. Estrella Sayas Barberá,
  3. Juana Fernández López

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch26

Book Title

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

Additional Information

How to Cite

Sendra-Nadal, E., Sayas Barberá, E. and Fernández López, J. (2010) Refrigerated Poultry Handling, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch26

Editor Information

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

Author Information

  1. Grupo Industrialización de Productos de Origen Animal (IPOA Research Group), Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela, Alicante, Spain

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:

  • refrigerated poultry handling;
  • lipid oxidation - main defect occurring during refrigerated storage of poultry;
  • critical factors affecting the effectiveness of refrigeration - quality and treatments applied on the raw material, temperature of storage and the avoidance of temperature fluctuations, integrity of the packaging material, and proper handling of the food

Summary

This chapter contains sections titled:

  • Introduction

  • Quality indicators of refrigerated poultry

  • Factors affecting refrigerated poultry meat quality

  • Microbial quality of refrigerated poultry: food safety

  • Conclusions

  • References

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