An Industry Guide
by Shai Barbut
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.
Features
- Most up-to-date, practical guide to all aspects of commercial poultry further processing
- Focuses on commercially produced products including recipes, descriptions of ingredients, and detailed processing procedures
- Includes processing equipment, principles of equipment operation, and equipment trends
- Latest information on inspection, grading and HACCP programs used in industry
- Details food microorganisms of concern to the poultry industry, with prevention methods for each processing step
- Includes by-products and waste treatment
Contents
- Poultry Meat Processing and Product Technology
- Production
- Consumption
- Trends in Poultry Meat Marketing
- Export Markets
- Basic Anatomy and Muscle Biology
- Structure of Meat-Producing Poultry
- Muscle Tissue
- Muscle Proteins
- Muscle Contraction
- Fiber Type
- Epithelial Tissue
- Nervous Tissue
- Connective Tissue
- Postmortem Changes
- Catching and Hauling Live Birds
- Primary Processing of Poultry
- 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
- Stunning of Poultry
- Electrical Stunning
- Gas Stunning
- Mechanical Stunning
- No Stunning
- Studying the Effect of Stunning on Electroencephalogram (EEG)
- Neck Cutting and Bleeding
- Inspection, Grading, Cut Up and Composition
- Inspection
- Grading and Classification
- Classification
- Cut Up and Yield
- Composition
- Preservation by Chilling, Heating, and Other Means
- Preservation by Low Temperature (Chilling, Freezing)
- Thawing
- Preservation by High Temperature
- Drying
- Preservation by Chemicals
- Radiation
- Meat Processing Equipment
- 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
- Poultry Products Formulations and Gelation
- Processed Poultry Products
- Non-Meat Ingredients
- Recipes
- Protein Gelation
- Comminuted Meat Batters (Meat "Emulsions")
- Battering and Breading
- Pre-Dusting
- Battering
- Breading
- Developing a Batter and Breading System
- Frying
- Freezing
- Troubleshooting
- Microbiology and Sanitation
- 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
- Hazard Analysis Critical Control Points (HACCP)
- The Seven HACCP Principles
- HACCP Models
- Poultry Slaughter Model
- Cooked Product Model
- Battered and Breaded Chicken Fillets
- Meat Color and Flavor
- Meat Color
- Factors Affecting Skin and Meat Color
- Color Defects
- Flavor of Poultry Meat
- Measuring Sensory and Functional Properties
-
- Sensory Evaluation
- Texture
- Water-Holding Capacity (WHC)
- Fat-Holding Capacity
- By-Products and Waste
- Feathers
- Offal and Bone
- The Pet Food Industry
- Rendering
- Wastewater Treatment
Index
to see books of related interest
