Handbook of Poultry Processing provides an updated and comprehensive reference on everything related to the poultry industry, including scientific, technical, and engineering principles, methods, and product categories.

This excellent, practical handbook covers the link between meat quality and production process, which can help in solving potential quality problems, making this two-volume set an essential tool for all professionals working in this field and all libraries associated with this industry.

Click here for contents on Volume 1: Primary Processing

Click here for contents on Volume 2: Secondary Processing

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Volume 1: Primary Processing

Contents

Part 1: Poultry Biology to Pre-Mortem Status

1. Poultry classification/biology
2. Competitive exclusion
3. Pre mortem handling
4. Transportation

Part 2: Slaughter/Cutting

5. The slaughterhouse building
6. Slaughtering equipment
7. Carcass evaluation and cutting
8. Official control
9. Packaging
10. Kosher slaughter
11. Halal slaughter

Part 3: Preservation: Freezing

12. Biochemical changes
13. Physicochemical changes
14. Low temperature storage
15. Engineer. principles of freezing
16. Quality of frozen poultry Sendra
17. Quality of refrigerated poultry
18. Refrigeration: equipment
19. Freezing: equipment
20. Refri./freezing retails
21. Refri./freezing industr. Facilities

Part 4: Preservation: Heating

22. Heating, drying, chemicals
23. Irradiation

Part 5: Composition, Chemistry, and Sensory

24. Quality characteristics
25. Chemical composition
26. Texture and tenderness
27. PSE

Part 6: Eggs

28. Eggs attributes
29. Eggs Science and Technology

Part 7: Sanitation and Safety

Section 1: Sanitation, Regulations and Disease Outbreaks

30. Chemical residues
31. Microbiology of fresh poultry meat
32. Principles of HACCP
33. HACCP in poultry slaughterhouses
34. Online-inspection
35. Poultry/foodborne diseases in US
36. Poultry foodborne diseases in Central and South America

Section 2: Workers' Safety

37. OSHA: basic considerations
38. Etools

Index

Volume 2: Secondary Processing

Contents

Part 1: Secondary Processing

1. Secondary processing

Part 2: Methods in Processing

2. Emulsions: Principles
3. Emulsions: Applications
4. Breading: Principles
5. Breading: Frying and freezing
6. Mechanical deboning: Principles
7. Mechanical deboning: Applications
8. Marination: Principles
9. Marination: Applications
10. Non-meat ingredients

Part 3: Product Manufacturing

11. An overview on processed meat
12. Canned poultry meat
13. Turkey bacon
14. Turkey sausages
15. Breaded product (nuggets)
16. Paste product (paté)
17. Poultry ham
18. Luncheon meat
19. Eggs in processed products
20. Special dietary products

Part 4: Product Quality

1. Sensory attributes
2. Texture and tenderness
3. Protein and poultry meat quality
4. Flavors
5. Color
6. Refrigerated poultry handling

Part 5: Engineering Principles

27. Basic operations and conditions
28. Processing equipment
29. Thermal processing
30. Packaging

Part 6: Contaminants

31. Contamination
32. Microbial ecology and spoilage
33. Campylobacter
34. Microbiology: ready-to-eat
35. Chemical analysis
36. Microbial analysis

Part 7: U.S. Safety Systems

37. Sanitation requirements in US
38. Principles of HACCP
39. Enforcement tools in US

Index

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