By Isabel Guerrero-Legarreta, Alma Delia Alarc?n-Rojo, Christine Alvarado, Amarinder S. Bawa, Francisco Guerrero-Avenda?o, Janne Lund?n, Lisa McKee, José ?ngel Pérez-?lvarez, Yoshinori Mine, Casey M. Owens, Joe M. Regenstein, Marcelo R. Rosmini, Jorge Sorian
A finished reference for the chook industry—Volume 2 describes bird processing from uncooked meat to ultimate retail products
With an unheard of point of assurance, the Handbook of chook technology and Technology offers an up to date and entire reference on chook processing. Volume 2: Secondary Processing covers processing chicken from uncooked meat to raw, cooked or semi-cooked retail items. It contains the medical, technical, and engineering rules of fowl processing, tools and product different types, product production and attributes, and sanitation and defense.
Volume 2: Secondary Processing is split into seven elements:
- Secondary processing of chook products—an evaluate
- Methods in processing bird products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat parts
- Product manufacturing—includes canned chicken meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), chook ham, luncheon meat, processed practical egg items, and unique nutritional items for the aged, the sick, childrens, and babies
- Product caliber and sensory attributes—includes texture and tenderness, protein and chicken meat caliber, flavors, colour, dealing with refrigerated fowl, and extra
- Engineering ideas, operations, and equipment—includes processing gear, thermal processing, packaging, and extra
- Contaminants, pathogens, research, and caliber assurance—includes microbial ecology and spoilage in fowl and chicken items; campylobacter; microbiology of ready-to-eat chook items; and chemical and microbial research
- Safety structures within the United States—includes U.S. sanitation specifications, HACCP, U.S. enforcement instruments and mechanisms
Content:
Chapter 1 Processed fowl items: A Primer (pages 1–11): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 2 Gelation and Emulsion: ideas (pages 13–23): Ana Paola Zogbi and Walter Onofre Benejam
Chapter three Gelation and Emulsion: purposes (pages 25–33): Elvia Hernandez?Hernandez and Isabel Guerrero?Legarreta
Chapter four Battering and Breading: rules and method improvement (pages 35–45): Susana Fiszman and Teresa Sanz
Chapter five Battering and Breading: Frying and Freezing (pages 47–58): Susana Fiszman and Ana Salvador
Chapter 6 Mechanical Deboning: ideas and kit (pages 59–72): Manuel Viuda?Martos, Elena Jose Sanchez?Zapata, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter 7 Mechanical Deboning: purposes and Product kinds (pages 73–80): Casilda Navarro?Rodriguez de Vera, Elena Jose Sanchez?Zapata, Manuel Viuda?Martos and Jose Angel Perez?Alvarez
Chapter eight Marination, Cooking, and Curing: ideas (pages 81–88): Francisco Alfredo Nu?nez?Gonzalez
Chapter nine Marination, Cooking, and Curing: purposes (pages 89–100): Alma Delia Alarcon?Rojo
Chapter 10 Nonmeat components (pages 101–123): Elena Jose Sanchez?Zapata, Manuel Viuda?Martos, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter eleven assessment of Processed chicken items (pages 125–142): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 12 Canned chook Meat (pages 143–157): Alicia Grajales?Lagunes and Alicia de Anda?Salazar
Chapter thirteen Turkey Bacon (pages 159–171): Edith Ponce?Alquicira and Octavio Dublan?Garcia
Chapter 14 Turkey Sausages (pages 173–185): Alfonso Totosaus?Sanchez, Juan Francisco and Hernandez Chavez
Chapter 15 Breaded items (Nuggets) (pages 187–198): Maria de Lourdes Perez?Chabela and Alfonso Totosaus?Sanchez
Chapter sixteen Paste items (PATE) (pages 199–207): Alfonso Totosaus?Sanchez
Chapter 17 chook Ham (pages 209–232): Vandana Sohlia and Amarinder S. Bawa
Chapter 18 Luncheon Meat together with Bologna (pages 233–254): Baciliza Quintero Salazar and Edith Ponce?Alquicira
Chapter 19 Processed Egg items: viewpoint on dietary Values (pages 255–274): Mahendra P. Kapoor, Molay ok. Roy and Lekh R. Juneja
Chapter 20 nutritional items for exact Populations (pages 275–291): Jorge Soriano?Santos
Chapter 21 Sensory research (pages 293–310): Maria Dolors Guardia, Carmen Sarraga and Luis Guerrero
Chapter 22 Texture and Tenderness in chook items (pages 311–325): Lisa H. McKee
Chapter 23 Protein and chicken Meat caliber (pages 327–337): Massami Shimokomaki, Adriana Louren Soares and Elza Iouko Ida
Chapter 24 chook style: basic facets and functions (pages 339–357): Jose Angel Perez?Alvarez, Esther Sendra?Nadal and Elena Jose Sanchez?Zapata
Chapter 25 chicken Meat colour (pages 359–388): Alessandra Guidi and L. Castigliego
Chapter 26 Refrigerated bird dealing with (pages 389–400): Esther Sendra?Nadal, Estrella Sayas Barbera and Juana Fernandez Lopez
Chapter 27 simple Operations and stipulations (pages 401–416): M. C. Pandey and Amarinder S. Bawa
Chapter 28 Poultry?Processing apparatus (pages 417–433): Jose Jorge Chanona?Perez, Liliana Alamilla?Beltran, Ernesto Mendoza?Madrid, Jorge Welti?Chanes and Gustavo F. Gutierrez?Lopez
Chapter 29 Thermal Processing (pages 435–447): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 30 Packaging for bird items (pages 449–459): S. N. Sabapathi and Amarinder S. Bawa
Chapter 31 infection of chicken items (pages 461–483): Marcelo L. Signorini and Jose L. Flores?Luna
Chapter 32 Microbial Ecology and Spoilage of bird Meat and chook Meat items (pages 485–493): Elina J. Vihavainen and Johanna Bjorkroth
Chapter 33 Campylobacter in fowl Processing (pages 495–506): Marja?Liisa Hanninen
Chapter 34 Microbiology of Ready?to?Eat chicken items (pages 507–515): Carol W. Turner
Chapter 35 Chemical research of fowl Meat (pages 517–525): Maria de Lourdes Perez?Chabela
Chapter 36 Microbial Analytical technique for Processed chook items (pages 527–544): Omar A. Oyarzabal and Syeda ok. Hussain
Chapter 37 Sanitation requisites (pages 545–572): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 38 HACCP for the bird (pages 573–585): Lisa H. McKee
Chapter 39 FSIS Enforcement instruments and tactics (pages 587–601): Y. H. Hui and Isabel Guerrero?Legarreta
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Extra resources for Handbook of Poultry Science and Technology, Volume 2
Example text
2003. Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Sci 64:399–403. Matsumura Y, Mori T. 1996. Gelation. , Methods of Testing Protein Functionality. New York: Blackie Academic & Professional. Nawar W. 1993. L´ıpidos. , Qu´ımica de los Alimentos. Zaragoza, Spain: Acribia. Ordo˜nez JA, Cambero MI, Fern´andez L, Garc´ıa ML, Garc´ıa de Fernando G, de la Hoz L, Selgas MD. 1998a. , Tecnolog´ıa de los Alimentos, Vol. I. Madrid: S´ıntesis, pp. 60–74. Ordo˜nez JA, Cambero MI, Fern´andez L, Garc´ıa ML, Garc´ıa de Fernando G, de la Hoz L, Selgas MD.
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