Casey M Owens

Poultry Meat Processing

• Gebundenes Buch

Produktbeschreibung

The first edition of Poultry Meat Processing provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, and engineering involved. Upholding its reputation as the most comprehensive text available, the second edition features five new chapters on poultry meat nutrition, sanitation, equipment design, biofilm formation, meat quality defects, by-products, and animal welfare. Written by acknowledged experts, the text also offers significant updates on important subjects such as risk assessment in raw and cooked products, instrumental methods for quality evaluation, and the latest packaging technology.

Produktdetails

• Verlag: CRC Press
• 2nd edition
• Seitenzahl: 454
• Erscheinungstermin: 9. Februar 2010
• Englisch
• Abmessung: 260mm x 184mm x 27mm
• Gewicht: 1003g
• ISBN-13: 9781420091892
• ISBN-10: 1420091891
• Artikelnr.: 29126301

Autorenporträt

Casey M. Owens, University of Arkansas, Fayetteville, USA Christine Alvarado, Texas Tech University, Lubbock, USA Alan R. Sams, Clemson University, South Carolina, USA

Inhaltsangabe

Introduction to poultry meat processing. Preslaughter factors affecting
poultry meat quality. First processing: Slaughter through chilling. Second
processing: Parts, deboning, and portion control. Poultry meat inspection
and grading. Packaging. Meat quality: Sensory and instrumental evaluations.
Microbiological pathogens: Live poultry considerations. Poultry-borne
pathogens: Plant considerations. Spoilage bacteria associated with poultry.
Functional properties of muscle proteins in processed poultry products.
Formed and emulsion products. Coated poultry products. Mechanical
separation of poultry meat and its use in products. Marination, cooking,
and curing of poultry products. Quality assurance and process control.
Nutritive value of poultry meat. Processing water and wastewater.
Coproducts and by-products from poultry processing. Poultry processing
under animal welfare and organic standards in the United States. A brief
introduction to some of the practical aspects of the kosher and halal laws
for the poultry industry.