Handbook of Poultry Science and Technology, Volume 1, Primary Processing

A comprehensive reference for the poultry industry Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs includes egg attributes, science, and technology Sanitation and Safety includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

A comprehensive reference for the poultryindustry--Volume 1 describes everything from husbandryup to preservationWith an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 1describes husbandry, slaughter, preservation, and safety. Itpresents all the details professionals need to know beginning withlive poultry through to the freezing of whole poultry andpredetermined cut parts. Throughout, the coverage focuses on oneparamount objective: an acceptable quality and a safe product forconsumer purchase and use. The text includes safety requirementsand regulatory enforcement in the United States, EU, and Asia.Volume 1: Primary Processing is divided into sevenparts:* Poultry: biology to pre-mortem status--includessuch topics as classification and biology, competitive exclusiontransportation to the slaughterhouse, and more* Slaughtering and cutting--includes theslaughterhouse building and required facilities, equipment, andoperations; carcass evaluation and cutting; kosher and halalslaughter; and more* Preservation: refrigeration and freezing--includesthe biology and physicochemistry of poultry meat in rigor mortisunder ambient temperature, as well as changes that occur duringfreezing and thawing; engineering principles; equipment andprocesses; quality; refrigeration and freezing for variousfacilities; and more* Preservation: heating, drying, chemicals, andirradiation* Composition, chemistry, and sensoryattributes--includes quality characteristicsmicrobiology, nutritional components, chemical composition, andtexture of raw poultry meat* Eggs--includes egg attributes, science, andtechnology* Sanitation and Safety--includes PSEpoultry-related foodborne diseases, OSHA requirements, HACCP andits application, and more

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 Wendakeen.33. HACCP in poultry slaughterhouses.34. Online-inspection.35. Poultry/foodborne diseas. in US.36. Poultry foodborne diseasess in Central and South America.SECTION 5: WORKERS SAFETYY.37. OSHA: basic considerations.38. Etools.