edited by Alan R. Sams
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.
Covers
- the safety of poultry products
- developments in live bird production
- processing plant operations
- product characteristics and inspection systems...and more
This exhaustive volume explores the complex mix of biology, chemistry, engineering,
marketing, and economics involved in poultry processing. It instructs you in the
steps and conditions used for processing poultry and explains why they are necessary.
Using the information in Poultry Meat Processing, you will be able to
evaluate a problem situation and develop possible solutions.
Features
- Presents the theoretical and practical aspects of poultry meat processing
- Explores the benefits of vertical integration - when all the parts of the production process have the same set of specifications and system of oversight
- Contains contributions from top poultry scientists
- Includes specialized chapters on marination, cooking, and curing, and kosher and halal laws in processing poultry
- Provides in-depth coverage processing wastewater
- Focuses on providing easy to use, instructive, up-to-date information
Contents
- Introduction to Poultry Meat Processing A.R. Sams
- Preslaughter Factors Affecting Poultry Meat Quality J.K. Northcutt
- First Processing: Slaughter Through Chilling A.R Sams
- "Second Processing": Parts, Deboning and Portion Control A.R. Sams
- Poultry Meat Inspection and Grading S.F. Bilgili
- Packaging P.L. Dawson
- Meat Quality: Sensory and Instrumental Evaluations B.G. Lyon and C.E. Lyon
- Microbiological Pathogens I: Live Poultry Considerations B.M. Hargis,
D.J. Caldwell, and J.A. Byrd
- Poultry-Borne Pathogens II: Plant Considerations D.E. Connor, M.A. Davis,
and L. Zhang
- Spoilage Bacteria Associated with Poultry S.M. Russell
- Functional Properties of Muscle Proteins in Processed Poultry Products D.M. Smith
- Formed and Emulsion Products J.T. Keeton
- Coated Poultry Products C.M. Owens
- Mechanical Separation of Poultry Meat and Its Use in Products G.W. Froning
- Marination, Cooking, and Curing of Poultry Products D.P. Smith
- A Brief Introduction to Some of the Practical Aspects of the Kosher and Halal Laws
for the Poultry Industry J.M. Regenstein and M. Chaudry
- Processing Wastewater W.C. Merka
- Quality Assurance and Process Control D. Smith
Index
to see books of related interest
