1st Edition

Poultry Products Processing
An Industry Guide




ISBN 9781587160608
Published September 26, 2001 by CRC Press
560 Pages

USD $290.00

Prices & shipping based on shipping country


Preview

Book Description

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.

Table of Contents

1. Poultry Meat Processing and Product Technology:
Introduction
Production
Consumption
Trends in Poultry Meat Marketing
Export Markets
References
2. Basic Anatomy and Muscle Biology:
Introduction
Structure of Meat-Producing Poultry
Muscle Tissue
Muscle Proteins
Muscle Contraction
Fiber Type
Epithelial Tissue
Nervous Tissue
Connective Tissue
Postmortem Changes
References
3. Catching and Hauling Live Birds:
Introduction
Catching
Hauling
References
4. Primary Processing of Poultry:
Introduction
Receiving and Weighing
Stunning
Bleeding
Scalding
Feather Removal
Oil Gland and Feet Removal
Rehanging
Evisceration
Inspection
Giblet Harvest
Lung, Head, and Crop Removal
Inside/Outside Bird Wash
Chilling
Weighing, Grading and Packing
Optional Treatments Electrical Stimulation
References
5. Stunning of Poultry:
Introduction
Electrical Stunning
Gas Stunning
Mechanical Stunning
No Stunning
Studying the Effect of Stunning on Electroencephalogram (EEG)
Neck Cutting and Bleeding
References
6. Inspection, Grading, Cut Up and Composition:
Introduction
Inspection
Grading and Classification
Classification
Cut Up and Yield
Composition
References
7. Preservation by Chilling, Heating, and Other Means:
Introduction
Preservation by Low Temperature (Chilling, Freezing)
Thawing
Preservation by High Temperature
Drying
Preservation by Chemicals
Radiation
Modified Atmosphere and Vacuum Packaging
References
8. Meat Processing Equipment:
Introduction
Size Reduction
Mixing
Injection
Tenderization and Maceration
Tumbling and Massaging
Stuffing and Linking
Forming
Battering and Breading
Cooking
Smoking
Slicing and Dicing
Packaging
Metal Detection
References
9. Poultry Products Formulations and Gelation:
Introduction
Processed Poultry Products
Non-Meat Ingredients
Recipes
Protein Gelation
Comminuted Meat Batters (Meat "Emulsions")
References
10. Battering and Breading:
Introduction
Pre-Dusting
Battering
Breading
Developing a Batter and Breading System
Frying
Freezing
Troubleshooting
References
11. Microbiology and Sanitation:
Introduction
Types of Microorganisms and Growth
Factors Affecting Microbial Growth
Assessing the Number of Microorganisms
Potential Contamination Sources during Poultry Processing
Significant Microorganisms in Poultry Meat
Sanitation in Poultry Processing Plants
Sampling and Microbiological Criteria
References
12. Hazard Analysis Critical Control Points (HACCP):
Introduction
The Seven HACCP Principles
HACCP Models
Poultry Slaughter Model
Cooked Product Model
Battered and Breaded Chicken Fillets
References
13. Meat Color and Flavor:
Introduction
Light and Color
Meat Color
Factors Affecting Skin and Meat Color
Color Defects
Flavor of Poultry Meat
References
14. Measuring Sensory and Functional Properties:
Introduction
Sensory Evaluation
Texture
Water-Holding Capacity (WHC)
Fat-Holding Capacity
References
15. By-Products and Waste:
Introduction
Feathers
Offal and Bone
The Pet Food Industry
Rendering
Wastewater Treatment
References
Index

...
View More

Reviews

"…a readable, scholarly book, which presents a snapshot of the poultry processing industry…will stand the test of time without difficulty…The book is a valuable guide for anyone entering or studying the poultry processing or products industry. For those already involved, it will provide a valuable reference work. Training of employees and management personnel is another potential application."
- World's Poultry Science Journal

"This book will provide the poultry industry and academia a valuable resource for poultry processing. It contains an effective presentation of theoretical and practical aspects of poultry eat processing in an overall logical sequence."
- N.G. Marriott in Journal of Muscle Foods