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Definitive Guide to Poultry Meat Processing
from C.H.I.P.S.

Poultry Meat Processing and Quality
edited by G. C. Mead

Poultry Meat Processing and Quality

  • Reviews quality management issues
  • Provides an authoritative review of the key issues affecting poultry meat quality in production and processing
  • Examines the influence of breeding and husbandry

Poultry Meat Processing and Quality establishes consumer requirements for meat quality, examines the influence of breeding and husbandry, and details techniques for stunning and slaughter of poultry.

Poultry Meat Processing and Quality provides an authoritative review of the key issues affecting poultry meat quality in production and processing.

Contents:

  1. Meat Quality and Consumer Requirements

    • Meat quality: concept and characteristics
    • Food safety: poultry microbial hazards
    • Ethical concerns: animal welfare, genetic modification and organic production
    • Quality improvement, consumer demands and the structure of this book

  2. Breeding and Quality of Poultry

    • Factors affecting quality of poultry meat: age
    • Factors affecting quality of poultry meat: genotype
    • Factors affecting quality of poultry meat: sex
    • Factors affecting quality of poultry meat: rearing conditions and production practices

  3. Husbandry Techniques

    • Environmental influences on the quality of poultry meat
    • The influence of feed and nutrition on the quality of poultry meat
    • The influence of non-nutrient feed additives on the quality of poultry meat
    • Husbandry and society: animal welfare and environmental concerns

  4. Stunning and Slaughter of Poultry

    • Legislative and religious requirements for the slaughter of poultry
    • Electrical stunning methods
    • Gas stunning methods and the use of captive bolts
    • The effects of pre-slaughter stress and stunning methods on meat quality
    • Methods of neck cutting, dislocation and decapitation

  5. Primary Processing of Poultry

    • Live-bird supply
    • Stunning, killing, scalding and plucking
    • Evisceration and giblet harvesting
    • Chilling
    • Whole-bird selection by weight and quality
    • Whole-carcass packaging
    • Secondary chilling
    • Portioning and deboning operations

  6. Further Processing of Poultry

    • Poultry consumption and the evolution of the poultry industry
    • The development of further processing: market and consumer forces and scientific research
    • Further processing methods and technologies
    • Categories of poultry products
    • The development of new poultry products

  7. Poultry Packaging

    • Functions of packaging
    • Packaging materials
    • Packaging methods
    • Biopolymer packaging for poultry meat

  8. Poultry Refrigeration

    • The importance of refrigeration
    • The effects of refrigeration on product quality
    • The main stages in poultry refrigeration: chilling, freezing and cooling
    • The storage and transportation of chilled poultry meat

  9. Other Poultry Preservation Techniques

    • Preservation techniques: heating
    • Preservation techniques: drying
    • Preservation techniques: chemical treatments
    • Preservation techniques: irradiation
    • Preservation techniques: emerging technologies

  10. Production of Turkeys, Geese, Ducks and Game Birds

    • Turkey production
    • Duck and goose production
    • The process of force-feeding palipeds
    • Guinea fowl production
    • Japanese quail production
    • Pigeon production
    • Pheasant production

  11. Microbial Hazards in Poultry Production and Processing

    • Microbial hazards on the farm: Salmonella and Campylobacter
    • Feed withdrawal and transportation of live poultry
    • The effects of processing on carcass contamination
    • Microbiological testing in the processing plant

  12. Chemical Residues in Poultry

    • Chemical residues
    • Safety and regulatory issues of chemical residues
    • Sources of residues in poultry meat
    • Types, levels and effects of residues in poultry meat
    • Factors affecting absorption of residues in poultry meat
    • Detection and control of residues in poultry meat

  13. Shelf-Life and Spoilage of Poultry Meat

    • Shelf-life and spoilage
    • Types of bacteria and the chemical basis of poultry meat spoilage
    • Spoilage of uneviscerated poultry
    • Factors affecting the shelf-life of poultry meat
    • The effects of freezing and frozen storage
    • Food safety implications of chill storage and the isolation of spoilage organisms

  14. Measuring Quality Parameters

    • Defining quality
    • Quality parameters: carcass appearance and composition
    • Assessing the sensory quality of poultry meat: color, texture and flavor
    • Methods of analyzing the functional properties of poultry meat and final product quality
    • Assessing the nutritional quality of poultry meat

  15. Managing the Safety and Quality of Poultry Meat

    • The influence of technology, inspection and carcass grading on product safety and quality
    • Managing the hygiene and quality of poultry meat

  16. Treatment and Disposal of Poultry Processing Waste

    • Types of material for disposal and the environmental pollution hazards from processing plants
    • Waste management obligations and key features of current legislation
    • Sources of pollution in the broiler industry
    • Utilization of water in processing and cleaning
    • Waste treatment strategies and techniques: primary, secondary and tertiary processes
    • Pathogen inactivation techniques: methods of decontamination
    • Disposal and utilization of wastes and emission control
    • Waste management: selecting the right approach

Index

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Poultry Meat Processing and Quality
edited by G. C. Mead
388 pages $289.95 + shipping
Texas residents please add 6.75 % sales tax

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