Poultry Products Processing

An Industry Guide

Shai Barbut

560 pages, parution le 26/09/2001

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Résumé

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.

Sommaire

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

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Caractéristiques techniques

	PAPIER
Éditeur(s)	Taylor and Francis Books
Auteur(s)	Shai Barbut
Parution	26/09/2001
Nb. de pages	560
Format	19 x 23
Couverture	Broché
Poids	930g
Intérieur	Noir et Blanc
EAN13	9781587160608
ISBN13	978-1-58716-060-8