Handbook of Poultry Science and Technology V 2 ng
Published on 14. April 2010
Software
Other digital
630 pages
978-0-470-50447-5 (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
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
ISBN-13
978-0-470-50447-5 (9780470504475)
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
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
Person
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
Contributors. Preface. PART I SECONDARY PROCESSING OF POULTRY PRODUCTS. 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 Hernandez-Hernandez 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 Jose Sanchez-Zapata, Casilda Navarro-Rodriguez de Vera, and Jose Angel Perez-Alvarez ). 7 Mechanical Deboning: Applications and Product Types ( Casilda Navarro-Rodriguez de Vera, Elena Jose Sanchez-Zapata, Manuel Viuda-Martos, and Jose Angel Perez-Alvarez ). 8 Marination, Cooking, and Curing: Principles ( Francisco Alfredo Nunez-Gonzalez ). 9 Marination, Cooking, Curing: Applications ( Alma Delia Alarcon-Rojo ). 10 Nonmeat Ingredients ( Elena Jose Sanchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodriguez de Vera, and Jose Angel Perez-Alvarez ). PART III PRODUCT MANUFACTURING. 11 Overview of Processed Poultry Products ( Y.H. Hui and Isabel Guerrero-Legarreta ). 12 Canned Poultry Meat ( Alicia Grajales-Lagunes and Alicia de Anda-Salazar ). 13 Turkey Bacon ( Edith Ponce-Alquicira and Octavio Dublan-Garcia ). 14 Turkey Sausages ( Alfonso Totosaus-Sanchez and Juan Francisco Hernandez Chavez ). 15 Breaded Products (Nuggets) ( Maria de Lourdes Perez-Chabela and Alfonso Totosaus-Sanchez ). 16 Paste Products (Pate) ( Alfonso Totosaus-Sanchez ). 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 ( Maria Dolors Guardia, Carmen Sarraga, and Luis Guerrero Asorey ). 22 Texture and Tenderness in Poultry Products( Lisa H. Mckee ). 23 Protein and Poultry Meat Quality ( Massami Shimokomaki, Adrian Lourenco Soares, and Elza Iouko Ida ). 24 Poultry Flavor: General Aspects and Applications ( Jose Angel Perez-Alvarez, Esther Sendra-Nadal, Elena Jose Sanchez-Zapata, and Manuel Viuda-Martos ). 25 Poultry Meat Color ( Alessandra Guidi and L. Castigliego ). 26 Refrigerated Poultry Handling ( Esther Sendra-Nadal, Estrella Sayas Barbera, and Juana Fernandez Lopez ). PART V ENGINEERING PRINCIPLES, OPERATIONS AND EQUIPMENT. 27 Basic Operations and Conditions ( M.C. Pandey and Amarinder S. Bawa ). 28 Poultry-Processing Equipment ( Jose Jorge Chanona-Perez, Lilian Alamilla-Beltran, Ernesto Mendoza-Madrid, Jorge Welti-Chanes, and Gustavo F. Gutierrez-Lopez ). 29 Thermal Processing ( Isabel Guerrero-Legarreta and Y.H. Hui ). 30 Packaging for Poultry Products ( S.N. Sabapathi and Amarinder S. Bawa ). PART VI CONTAMINANTS, PATHOGENS, ANALYSIS AND QUALITY ASSURANCE. 31 Contamination of Poultry Products ( Marcelo L. Signorini and Jose L. Flores-Luna ). 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products ( Elina J. Vihavainen and Johanna Bjorkroth ). 33 Campylobacter in Poultry Processing ( Marja-Liisa Hanninen ). 34 Microbiology of Ready-to-Eat Poultry Products ( Carol W. Turner ). 35 Chemical Analysis of Poultry Meat ( Maria de Lourdes Perez-Chabela ). 36 Microbial Analytical Methodology for Processed Poultry Products ( Omar A. Oyarzabal and Syeda K. Hussain ). PART VII SAFETY SYSTEMS IN THE UNITED STATES. 37 Sanitation Requirements ( Y.H. Hui and Isabel Guerrero-Legarreta ). 38 HACCP for the Poultry Industry ( Lisa H. McKee ). 39 FSIS Enforcement Tools and Processes ( Y.H. Hui and Isabel Guerrero-Legarreta ). Index. Contents of Volume 1: Primary Processing.