Poultry Meat Processing  book cover
2nd Edition

Poultry Meat Processing

ISBN 9781420091892
Published February 9, 2010 by CRC Press
454 Pages 158 B/W Illustrations

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Book Description

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.

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

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

Christine Alvarado, Texas Tech University, Lubbock, USA

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


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