Poultry Meat Processing
2nd Edition
Published on 9. February 2010
454 pages
978-1-4398-8216-0 (ISBN)
Description
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork
Now containing even more illustrations, this completely revised second edition features:
Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.
New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
Significant updates on primary, secondary, and further processing to reflect changes in the processing industry
This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.
Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork
Now containing even more illustrations, this completely revised second edition features:
Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S.
New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination
Significant updates on primary, secondary, and further processing to reflect changes in the processing industry
This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.
Reviews / Votes
Praise for the First Edition"It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. ...This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry."
-Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science
"This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use... as a reference and textbook. Those that contributed to this publication are... authorities whose information is authentic and highly regarded."
-Journal of Muscle Foods
More details
Series
Edition
2nd edition
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
College/higher education
Upper-level undergraduate and graduate students studying poultry science; managers and other professionals in the poultry industry, including meat specialists, quality control personnel, etc.; and food scientists.
Edition type
Revised edition
Illustrations
158 s/w Abbildungen, 52 s/w Tabellen
158 b/w images and 52 tables
ISBN-13
978-1-4398-8216-0 (9781439882160)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Casey M. Owens
Poultry Meat Processing
Book
02/2010
2nd Edition
CRC Press
€185.00
Shipment within 15-20 days
Person
Casey M. Owens, University of Arkansas, Fayetteville, USA
Christine Alvarado, Texas Tech University, Lubbock, USA
Alan R. Sams, Clemson University, South Carolina, USA
Christine Alvarado, Texas Tech University, Lubbock, USA
Alan R. Sams, Clemson University, South Carolina, USA
Content
Introduction to poultry meat processing. Preslaughter factors affecting poultry meat quality. First processing: Slaughter through chilling. Second processing: Parts, deboning, and portion control. Poultry meat inspection and grading. Packaging. Meat quality: Sensory and instrumental evaluations. Microbiological pathogens: Live poultry considerations. Poultry-borne pathogens: Plant considerations. Spoilage bacteria associated with poultry. Functional properties of muscle proteins in processed poultry products. Formed and emulsion products. Coated poultry products. Mechanical separation of poultry meat and its use in products. Marination, cooking, and curing of poultry products. Quality assurance and process control. Nutritive value of poultry meat. Processing water and wastewater. Coproducts and by-products from poultry processing. Poultry processing under animal welfare and organic standards in the United States. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry.
