Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
By Isabel Guerrero-Legarreta
Handbook of Poultry Science and Technology, Volume 2, Secondary Processing PDF. It’s 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.
Volume 2: Secondary Processing is divided into seven parts:
Secondary processing of poultry products—an overview
Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients
Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants
Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more
Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more
Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis
Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
1 Processed Poultry Products: A Primer (Isabel Guerrero-Legarreta and Y.H. Hui).
PART II METHODS FOR PROCESSING POULTRY PRODUCTS.
2 Gelation and Emulsion: Principles (Ana Paola Zogbi and Walter Onofre Benejam).
3 Gelation and Emulsion: Applications (Elvia Hernández-Hernández and Isabel Guerrero-Legarreta).
4 Battering and Breading: Principles and System Development (Susana Fiszman and Teresa Sanz).
5 Battering and Breading: Frying and Freezing (Susana Fiszman and Ana Salvador).
6 Mechanical Deboning: Principles and Equipment (Manuel Viuda-Martos, Elena José Sánchez-Zapata, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez).
7 Mechanical Deboning: Applications and Product Types (Casilda Navarro-Rodríguez de Vera, Elena José Sánchez-Zapata, Manuel Viuda-Martos, and José Ángel Pérez-Álvarez).
8 Marination, Cooking, and Curing: Principles (Francisco Alfredo Nuñez-González).
17 Poultry Ham (Vandana Sohlia and Amarinder S. Bawa).
18 Luncheon Meat Including Bologna (Baciliza Quintero Salazar and Edith Ponce-Alquicira).
19 Processed Egg Products: Perspective on Nutritional Values (Mahendra P. Kapoor, Molay K. Roy, and Lekh R. Juneja).
20 Dietary Products for Special Populations (Jorge Soriano-Santos).
PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES.
21 Sensory Analysis (María Dolors Guárdia, Carmen Sárraga, and Luis Guerrero Asorey).
22 Texture and Tenderness in Poultry Products(Lisa H. Mckee).
23 Protein and Poultry Meat Quality (Massami Shimokomaki, Adrian Lourenço Soares, and Elza Iouko Ida).
24 Poultry Flavor: General Aspects and Applications (José Ángel Pérez-Álvarez, Esther Sendra-Nadal, Elena José Sánchez-Zapata, and Manuel Viuda-Martos).
25 Poultry Meat Color (Alessandra Guidi and L. Castigliego).
