Poultry Products Processing: An Industry Guide, 1st Edition (Hardback) book cover

Poultry Products Processing

An Industry Guide, 1st Edition

By Shai Barbut

CRC Press

560 pages

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Hardback: 9781587160608
pub: 2001-09-26
$265.00
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pub: 2016-04-19
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Description

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.

Reviews

"…a readable, scholarly book, which presents a snapshot of the poultry processing industry…will stand the test of time without difficulty…The book is a valuable guide for anyone entering or studying the poultry processing or products industry. For those already involved, it will provide a valuable reference work. Training of employees and management personnel is another potential application."

- World's Poultry Science Journal

"This book will provide the poultry industry and academia a valuable resource for poultry processing. It contains an effective presentation of theoretical and practical aspects of poultry eat processing in an overall logical sequence."

- N.G. Marriott in Journal of Muscle Foods

Table of Contents

1. Poultry Meat Processing and Product Technology:

Introduction

Production

Consumption

Trends in Poultry Meat Marketing

Export Markets

References

2. Basic Anatomy and Muscle Biology:

Introduction

Structure of Meat-Producing Poultry

Muscle Tissue

Muscle Proteins

Muscle Contraction

Fiber Type

Epithelial Tissue

Nervous Tissue

Connective Tissue

Postmortem Changes

References

3. Catching and Hauling Live Birds:

Introduction

Catching

Hauling

References

4. Primary Processing of Poultry:

Introduction

Receiving and Weighing

Stunning

Bleeding

Scalding

Feather Removal

Oil Gland and Feet Removal

Rehanging

Evisceration

Inspection

Giblet Harvest

Lung, Head, and Crop Removal

Inside/Outside Bird Wash

Chilling

Weighing, Grading and Packing

Optional Treatments Electrical Stimulation

References

5. Stunning of Poultry:

Introduction

Electrical Stunning

Gas Stunning

Mechanical Stunning

No Stunning

Studying the Effect of Stunning on Electroencephalogram (EEG)

Neck Cutting and Bleeding

References

6. Inspection, Grading, Cut Up and Composition:

Introduction

Inspection

Grading and Classification

Classification

Cut Up and Yield

Composition

References

7. Preservation by Chilling, Heating, and Other Means:

Introduction

Preservation by Low Temperature (Chilling, Freezing)

Thawing

Preservation by High Temperature

Drying

Preservation by Chemicals

Radiation

Modified Atmosphere and Vacuum Packaging

References

8. Meat Processing Equipment:

Introduction

Size Reduction

Mixing

Injection

Tenderization and Maceration

Tumbling and Massaging

Stuffing and Linking

Forming

Battering and Breading

Cooking

Smoking

Slicing and Dicing

Packaging

Metal Detection

References

9. Poultry Products Formulations and Gelation:

Introduction

Processed Poultry Products

Non-Meat Ingredients

Recipes

Protein Gelation

Comminuted Meat Batters (Meat "Emulsions")

References

10. Battering and Breading:

Introduction

Pre-Dusting

Battering

Breading

Developing a Batter and Breading System

Frying

Freezing

Troubleshooting

References

11. Microbiology and Sanitation:

Introduction

Types of Microorganisms and Growth

Factors Affecting Microbial Growth

Assessing the Number of Microorganisms

Potential Contamination Sources during Poultry Processing

Significant Microorganisms in Poultry Meat

Sanitation in Poultry Processing Plants

Sampling and Microbiological Criteria

References

12. Hazard Analysis Critical Control Points (HACCP):

Introduction

The Seven HACCP Principles

HACCP Models

Poultry Slaughter Model

Cooked Product Model

Battered and Breaded Chicken Fillets

References

13. Meat Color and Flavor:

Introduction

Light and Color

Meat Color

Factors Affecting Skin and Meat Color

Color Defects

Flavor of Poultry Meat

References

14. Measuring Sensory and Functional Properties:

Introduction

Sensory Evaluation

Texture

Water-Holding Capacity (WHC)

Fat-Holding Capacity

References

15. By-Products and Waste:

Introduction

Feathers

Offal and Bone

The Pet Food Industry

Rendering

Wastewater Treatment

References

Index

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science