Guerrero-Legarreta / Hui / Alarcón-Rojo Handbook of Poultry Science and Technology, Volume 2, Secondary Processing

1. Auflage 2010
ISBN: 978-0-470-50446-8
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 630 Seiten, E-Book

A comprehensive reference for the poultryindustry--Volume 2 describes poultry processing fromraw meat to final retail products
With an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 2:Secondary Processing covers processing poultry from raw meat touncooked, cooked or semi-cooked retail products. It includes thescientific, technical, and engineering principles of poultryprocessing, methods and product categories, product manufacturingand attributes, and sanitation and safety.
Volume 2: Secondary Processing is divided into sevenparts:
* Secondary processing of poultry products--anoverview
* Methods in processing poultry products--includesemulsions and gelations; breading and battering; mechanicaldeboning; marination, cooking, and curing; and non-meatingredients
* Product manufacturing--includes canned poultrymeat, turkey bacon and sausage, breaded product (nuggets), pasteproduct (pâté), poultry ham, luncheon meat, processedfunctional egg products, and special dietary products for theelderly, the ill, children, and infants
* Product quality and sensory attributes--includestexture and tenderness, protein and poultry meat quality, flavors,color, handling refrigerated poultry, and more
* Engineering principles, operations, andequipment--includes processing equipment, thermalprocessing, packaging, and more
* Contaminants, pathogens, analysis, and qualityassurance--includes microbial ecology and spoilage inpoultry and poultry products; campylobacter; microbiology ofready-to-eat poultry products; and chemical and microbialanalysis
* Safety systems in the United States--includes U.S.sanitation requirements, HACCP, U.S. enforcement tools andmechanisms

Autoren/Hrsg.

Guerrero-Legarreta, Isabel

Hui, Y. H.

Alarcón-Rojo, Alma Delia

Alvarado, Christine

Bawa, Amarinder S.

Guerrero-Avendaño, Francisco

Lunden, Janne

McKee, Lisa

Pérez-Alvarez, José Ángel

Mine, Yoshinori

Owens, Casey M.

Regenstein, Joe M.

Rosmini, Marcelo R.

Soriano-Santos, Jorge

Wu, J. Eddie

Inhaltsverzeichnis

PART 1: SECONDARY PROCESSING.
1. Secondary processing.
PART 2: METHODS IN PROCESSING.
2. Emulsions: Principles.
3. Emulsions: Applications.
4. Breading: Principles.
5. Breading: Frying and freezing.
6. Mechan. deboning: Principles.
7. Mechan. deboning: Applications.
8. Marination: Principles.
9. Marination: Applications.
10. Non-meat ingredients.
PART 3: PRODUCT MANUFACTURING.
11. An overview on processed meat.
12. Canned poultry meat.
13. Turkey bacon.
14. Turkey sausages.
15. Breaded product (nuggets).
16. Paste product (paté).
17. Poultry ham.
18. Luncheon meat.
19. Eggs in processed products.
20. Special dietary products.
PART 4: PRODUCT QUALITY.
21. Sensory attributes.
22. Texture and tenderness.
23. Protein and poultry meat quality.
24. Flavors.
25. Color.
26. Refrigerated poultry handling.
PART 5: ENGINEERING PRINCIPLES.
27. Basic operations and conditions.
28. Processing equipment.
29. Thermal processing.
30. Packaging.
PART 6: CONTAMINANTS.
31. Contamination.
32. Microbial ecology and spoilage.
33. Campylobacter.
34. Microbiology: ready-to-eat.
35. Chemical analysis.
36. Microbial analysis.
PART 7: U.S. SAFETY SYSTEMS.
37. Sanitation requirements in US.
38. Principles of HACCP.
39. Enforcement tools in US.

Über Autor(innen)

ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor inthe Biotechnology Department at the Universidad AutónomaMetropolitana in Mexico. She has expertise in the meat and poultrysciences; and she has published over eighty manuscripts, fivebooks, and twenty-nine book chapters.
Y.H. HUI, PhD, the Consulting Editor, is the SeniorScientist at Science Technology System and has been the author oreditor of many books on food science and technology.