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Handbook of Poultry Science and Technology: Volume 2 - Secondary Processing
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About The Book
- 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.
- Author(s):
Isabel Guerrero-Legarreta, Ph.D Consulting Editor: Y.H.Hui, Ph.D Associate Editors: Alma Delia Alarcón-Rojo, Christine Alvarado Ph.D, Amarinder S. Bawa Ph.D, Francisco Guerrero-Avendaño Ph.D, Janne Lunden Ph.D, Lisa McKee Ph.D, José Ángel Pérez-Alvarez Ph.D, Yoshinori Mine Ph.D, Casey M. Owens Ph.D, Joe M. Regenstein Ph.D, Marcelo R. Rosmini, Jorge Soriano-Santos and J. Eddie Wu
Book Details
- Availability: In Print
- Publication date: March 2010
- Binding: Hardback
- Dimensions: Unknown)
- Weight: Unknown
- Extent: 614
- ISBN: 978-0-470-18553-7
PART 1: SECONDARY PROCESSING.
- Secondary processing.
- Emulsions: Principles.
- Emulsions: Applications.
- Breading: Principles.
- Breading: Frying and freezing.
- Mechan. deboning: Principles.
- Mechan. deboning: Applications.
- Marination: Principles.
- Marination: Applications.
- Non-meat ingredients.
- An overview on processed meat.
- Canned poultry meat.
- Turkey bacon.
- Turkey sausages.
- Breaded product (nuggets).
- Paste product (paté).
- Poultry ham.
- Luncheon meat.
- Eggs in processed products.
- Special dietary products.
- Sensory attributes.
- Texture and tenderness.
- Protein and poultry meat quality.
- Flavors.
- Color.
- Refrigerated poultry handling.
- Basic operations and conditions.
- Processing equipment.
- Thermal processing.
- Packaging.
- Contamination.
- Microbial ecology and spoilage.
- Campylobacter.
- Microbiology: ready-to-eat.
- Chemical analysis.
- Microbial analysis.
- Sanitation requirements in US.
- Principles of HACCP.
- Enforcement tools in US.
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