Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
Editor: Isabel Guerrero-Legarreta, Ph.DConsulting Editor: Y.H.Hui, Ph.D
Associate Editors: Alma Delia Alarcón-Rojo, Christine Alvarado Ph.D, Amarinder S. Bawa Ph.D, Francisco Guerrero-Avendaño Ph.D, Janne Lunden Ph.D, Lisa McKee Ph.D, José Ángel Pérez-Alvarez Ph.D, Yoshinori Mine Ph.D, Casey M. Owens Ph.D, Joe M. Regenstein Ph.D, Marcelo R. Rosmini, Jorge Soriano-Santos and J. Eddie Wu
A comprehensive reference for the poultry industry —Volume 2 describes poultry processing from raw meat to final retail products
With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety.
Volume 2: Secondary Processing is divided into seven parts:
- Secondary processing of poultry products—an overview
- Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients
- Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (paté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants
- Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more
- Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more
- Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis
- Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Publication date: March 2010
Binding: Hardback
Dimensions: Unknown
Weight: Unknown
Extent: 614pp
ISBN: 978-0-470-18553-7
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Preview: Handbook of Poultry Science and Technology, Volume 2, Secondary Processing
PART 1: SECONDARY PROCESSING.
- Secondary processing.
- Emulsions: Principles.
- Emulsions: Applications.
- Breading: Principles.
- Breading: Frying and freezing.
- Mechan. deboning: Principles.
- Mechan. deboning: Applications.
- Marination: Principles.
- Marination: Applications.
- Non-meat ingredients.
- An overview on processed meat.
- Canned poultry meat.
- Turkey bacon.
- Turkey sausages.
- Breaded product (nuggets).
- Paste product (paté).
- Poultry ham.
- Luncheon meat.
- Eggs in processed products.
- Special dietary products.
- Sensory attributes.
- Texture and tenderness.
- Protein and poultry meat quality.
- Flavors.
- Color.
- Refrigerated poultry handling.
- Basic operations and conditions.
- Processing equipment.
- Thermal processing.
- Packaging.
- Contamination.
- Microbial ecology and spoilage.
- Campylobacter.
- Microbiology: ready-to-eat.
- Chemical analysis.
- Microbial analysis.
- Sanitation requirements in US.
- Principles of HACCP.
- Enforcement tools in US.
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