Handbook of Poultry Science and Technology, Secondary Processing (Volume 2)

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