Poultry Meat Processing is an extremely informative book covering 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
• wastewater management
• ...and much more - see Contents below

It provides the steps and conditions used in poultry processing and discusses why they are necessary.

This edition has been thoroughly updated and expanded.

Features:

• Continues its reputation as a current, comprehensive handbook on poultry meat processing
• Explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing
• Provides significant updates on packaging technology, risk assessment, and quality evaluation
• Features new chapters on nutrition, sanitation, equipment design, meat quality, poultry by-products, and animal welfare

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

Contents

1. Introduction to poultry meat processing
2. Preslaughter factors affecting poultry meat quality
3. First processing: Slaughter through chilling
4. Second processing: Parts, deboning, and portion control
5. Poultry meat inspection and grading
6. Packaging
7. Meat quality: Sensory and instrumental evaluations
8. Microbiological pathogens: Live poultry considerations
9. Poultry-borne pathogens: Plant considerations
10. Spoilage bacteria associated with poultry
11. Functional properties of muscle proteins in processed poultry products
12. Formed and emulsion products
13. Coated poultry products
14. Mechanical separation of poultry meat and its use in products
15. Marination, cooking, and curing of poultry products
16. Quality assurance and process control
17. Nutritive value of poultry meat
18. Processing water and wastewater
19. Coproducts and by-products from poultry processing
20. Poultry processing under animal welfare and organic standards in the United States
21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry

Index

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