Handbook of Poultry Science and Technology, Secondary Processing

ISABEL GUERRERO LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty nine book chapters. Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.

Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety , this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.

Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety , this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics.

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. Mechan. deboning: Principles.
 
7. Mechan. 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.
 
21. Sensory attributes.
 
22. Texture and tenderness.
 
23. Protein and poultry meat quality.
 
24. Flavors.
 
25. Color.
 
26. 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.

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