Handbook of Poultry Science and Technology, Primary Processing (Volume 1)

With an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 1describes husbandry, slaughter, preservation, and safety. Itpresents all the details professionals need to know beginning withlive poultry through to the freezing of whole poultry andpredetermined cut parts. Throughout, the coverage focuses on oneparamount objective: an acceptable quality and a safe product forconsumer purchase and use. The text includes safety requirementsand regulatory enforcement in the United States, EU, and Asia.

Volume 1: Primary Processing is divided into sevenparts:

• Poultry: biology to pre-mortem status—includessuch topics as classification and biology, competitive exclusion,transportation to the slaughterhouse, and more
• Slaughtering and cutting—includes theslaughterhouse building and required facilities, equipment, andoperations; carcass evaluation and cutting; kosher and halalslaughter; and more
• Preservation: refrigeration and freezing—includesthe biology and physicochemistry of poultry meat in rigor mortisunder ambient temperature, as well as changes that occur duringfreezing and thawing; engineering principles; equipment andprocesses; quality; refrigeration and freezing for variousfacilities; and more
• Preservation: heating, drying, chemicals, andirradiation
• Composition, chemistry, and sensoryattributes—includes quality characteristics,microbiology, nutritional components, chemical composition, andtexture of raw poultry meat
• Eggs—includes egg attributes, science, andtechnology
• Sanitation and Safety—includes PSE,poultry-related foodborne diseases, OSHA requirements, HACCP andits application, and more