Poultry Meat Processing: 2nd Edition (Hardback) book cover

Poultry Meat Processing

2nd Edition

By Casey M. Owens

CRC Press

454 pages | 158 B/W Illus.

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Hardback: 9781420091892
pub: 2010-02-09
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When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork

Now containing even more illustrations, this completely revised second edition features:

  • Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.
  • New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
  • Significant updates on primary, secondary, and further processing to reflect changes in the processing industry

This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.


Praise for the First Edition

"It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. …This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry."

—Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science

"This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use… as a reference and textbook. Those that contributed to this publication are… authorities whose information is authentic and highly regarded."

Journal of Muscle Foods

Table of Contents

Introduction to poultry meat processing

Alan R. Sams and Christine Z. Alvarado

Preslaughter factors affecting poultry meat quality

Julie K. Northcutt and R. Jeff Buhr

First processing: Slaughter through chilling

Alan R. Sams and Shelly R. McKee

Second processing: Parts, deboning, and portion control

Alan R. Sams and Casey M. Owens

Poultry meat inspection and grading

Sacit F. Bilgili


Paul L. Dawson

Meat quality: Sensory and instrumental evaluations

Brenda G. Lyon, Clyde E. Lyon, Jean-François Meullenet, and Young S. Lee

Microbiological pathogens: Live poultry considerations

Billy M. Hargis, David J. Caldwell, and J. Allen Byrd

Poultry-borne pathogens: Plant considerations

Michael A. Davis, Manpreet Singh, and Donald E. Conner

Spoilage bacteria associated with poultry

Scott M. Russell

Functional properties of muscle proteins in processed poultry products

Denise M. Smith

Formed and emulsion products

Jimmy T. Keeton and Wesley N. Osburn

Coated poultry products

Casey M. Owens

Mechanical separation of poultry meat and its use in products

Glenn W. Froning and Shelly R. McKee

Marination, cooking, and curing of poultry products

Douglas P. Smith and James C. Acton

Quality assurance and process control

Douglas P. Smith

Nutritive value of poultry meat

Leslie D. Thompson

Processing water and wastewater

William C. Merka

Coproducts and by-products from poultry processing

Rubén O. Morawicki

Poultry processing under animal welfare and organic standards in the United States

Anne Fanatico

A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry

Joe M. Regenstein and Muhammad Munir Chaudry

About the Author

Casey M. Owens, University of Arkansas, Fayetteville, USA

Christine Alvarado, Texas Tech University, Lubbock, USA

Alan R. Sams, Clemson University, South Carolina, USA

About the Series

South America, Central America and the Caribbean

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
BUSINESS & ECONOMICS / Operations Research
TECHNOLOGY & ENGINEERING / Engineering (General)
TECHNOLOGY & ENGINEERING / Operations Research