Handbook of Poultry Science and Technology
Volume 2: Secondary Processing
Published on 5. March 2010
Book
Hardback
614 pages
978-0-470-18553-7 (ISBN)
Description
Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.
More details
Edition
1. Auflage
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Product notice
sewn/stitched
Paper over boards
Dimensions
Height: 240 mm
Width: 161 mm
Thickness: 38 mm
Weight
1106 gr
ISBN-13
978-0-470-18553-7 (9780470185537)
Schweitzer Classification
Other editions
Additional editions
Isabel Guerrero-Legarreta | Y. H. Hui | Alma Delia Alarcón-Rojo
Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
E-Book
05/2010
Wiley
€224.99
Available for download
Persons
ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autonoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty-nine book chapters. Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.
Content
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.