Poultry meat processing
Features chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products and animal welfare. This work also covers subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation and packaging technology.
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press ,
2010
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| Edition: | 2nd ed |
| Subjects: |
Table of 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 prosess 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