Handbook of Poultry Science and Technology, Volume 2, Secondary Processing

A comprehensive reference for the poultry industry Volume 2 describes poultry processing from raw meat to final retail products 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 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products an overview Methods in processing poultry products includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (p t ), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

A comprehensive reference for the poultryindustry--Volume 2 describes poultry processing fromraw meat to final retail productsWith an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 2:Secondary Processing covers processing poultry from raw meat touncooked, cooked or semi-cooked retail products. It includes thescientific, technical, and engineering principles of poultryprocessing, methods and product categories, product manufacturingand attributes, and sanitation and safety.Volume 2: Secondary Processing is divided into sevenparts:* Secondary processing of poultry products--anoverview* Methods in processing poultry products--includesemulsions and gelations; breading and battering; mechanicaldeboning; marination, cooking, and curing; and non-meatingredients* Product manufacturing--includes canned poultrymeat, turkey bacon and sausage, breaded product (nuggets), pasteproduct (pâté), poultry ham, luncheon meat, processedfunctional egg products, and special dietary products for theelderly, the ill, children, and infants* Product quality and sensory attributes--includestexture and tenderness, protein and poultry meat quality, flavorscolor, handling refrigerated poultry, and more* Engineering principles, operations, andequipment--includes processing equipment, thermalprocessing, packaging, and more* Contaminants, pathogens, analysis, and qualityassurance--includes microbial ecology and spoilage inpoultry and poultry products; campylobacter; microbiology ofready-to-eat poultry products; and chemical and microbialanalysis* Safety systems in the United States--includes U.S.sanitation requirements, HACCP, U.S. enforcement tools andmechanisms

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.