29. Thermal Processing

  1. Isabel Guerrero-Legarreta Ph.D.
  1. Isabel Guerrero-Legarreta Ph.D.2 and
  2. Y. H. Hui1

Published Online: 14 APR 2010

DOI: 10.1002/9780470504475.ch29

Handbook of Poultry Science and Technology, Volume 2

Handbook of Poultry Science and Technology, Volume 2

How to Cite

Guerrero-Legarreta, I. and Hui, Y. H. (2010) Thermal Processing, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch29

Editor Information

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

Author Information

  1. 1

    Science Technology System, West Sacramento, California, USA

  2. 2

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

  • thermal processing;
  • heat treatment - most efficient preservation method used for poultry meat and products;
  • heat treatment severity - depending on factors such as type and amount of contaminating microorganisms, food composition, expected shelf life, and further storage conditions

Summary

This chapter contains sections titled:

  • Introduction

  • Heat transfer mechanisms

  • Thermal processing parameters

  • Microbial inactivation

  • Enzyme inactivation

  • Effect on sensory characteristics

  • Heat treatments and processing equipment

  • References