Shai Barbut

Poultry Products Processing (eBook, PDF)

An Industry Guide

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 560
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781420031744
• Artikelnr.: 53173232

Autorenporträt

Shai Barbut

Inhaltsangabe

Poultry Meat Processing and Product Technology. Basic Anatomy and Muscle
Biology. Catching and Hauling Live Birds. Primary Processing of Poultry.
Stunning of Poultry. Inspection, Grading, Cut Up and Composition.
Preservation by Chilling, Heating, and Other Means. Meat Processing
Equipment. Poultry Products Formulations and Gelation. Battering and
Breading. Microbiology and Sanitation. Hazard Analysis Critical Control
Points (HACCP). Meat Color and Flavor. Measuring Sensory and Functional
Properties. By-Products and Waste.