Poultry meat processing

"Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to value-added products."--BOOK JACKET. Content: Ch. 1. Introduction to Poultry Meat Processing / Alan R. Sams -- Ch. 2. Preslaughter Factors Affecting Poultry Meat Quality / Julie K. Northcutt -- Ch. 3. First Processing: Slaughter through Chilling / Alan R. Sams -- Ch. 4. Second Processing: Parts, Deboning, and Portion Control / Alan R. Sams -- Ch. 5. Poultry Meat Inspection and Grading / Sacit F. Bilgili -- Ch. 6. Packaging / Paul L. Dawson -- Ch. 7. Meat Quality: Sensory and Instrumental Evaluations / Brenda G. Lyon and Clyde E. Lyon -- Ch. 8. Microbiological Pathogens: Live Poultry Considerations / Billy M. Hargis, David J. Caldwell and J. Allen Byrd -- Ch. 9. Poultry-Borne Pathogens: Plant Considerations / Donald E. Conner, Michael A. Davis and Lei Zhang Abstract: "Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to value-added products."--BOOK JACKET Preface 6 Contents 10 Chapter 1: Introduction to Poultry Meat Processing 12 Chapter 2: Preslaughter Factors Affecting Poultry Meat Quality 16 Chapter 3: First Processing: Slaughter through Chilling 30 Chapter 4: Second Processing: Parts, Deboning, and Portion Control 46 Chapter 5: Poultry Meat Inspection and Grading 58 Chapter 6: Packaging 84 Chapter 7: Meat Quality: Sensory and Instrumental Evaluations 108 Chapter 8: Microbiological Pathogens: Live Poultry Considerations 132 Chapter 9: Poultry-Borne Pathogens: Plant Considerations 148 Chapter 10: Spoilage Bacteria Associated with Poultry 170 Chapter 11: Functional Properties of Muscle Proteins in Processed Poultry Products 192 Chapter 12: Formed and Emulsion Products 206 Chapter 13: Coated Poultry Products 238 Chapter 14: Mechanical Separation of Poultry Meat and Its Use in Products 254 Chapter 15: Marination, Cooking, and Curing of Poultry Products 268 Chapter 16: A Brief Introduction to Some of the Practical Aspects of the Kosher and Halal Laws for the Poultry Industry 292 Chapter 17: Processing Water and Wastewater 312 Chapter 18: Quality Assurance and Process Control 322 Index 338 A 338 B 338 C 338 D 339 E 339 F 340 G 340 H 340 I 340 J 340 K 341 L 341 M 341 N 341 O 342 P 342 Q 343 R 343 S 343 T 344 U 344 V 345 W 345 Y 345 Z 345 Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years.

Providing an instructional review of the scientific literature, each chapter is written by an acknowledged expert. They cover the safety of poultry products, developments in live bird production, processing plant operations, product characteristics and inspection systems

This exhaustive volume explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing. It instructs students in the steps and conditions used for processing poultry and explains why they are necessary. Using the information in Poultry Meat Processing, students will be able to evaluate a problem situation and develop possible solutions.

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro