Poultry Products Processing An Industry Guide [Hardcover]

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.1. Poultry Meat Processing and Product Technology:
Introduction
Production
Consumption
Trends in Poultry Meat Marketing
Export Markets
References
2. Basic Anatomy and Muscle Biology:
Introduction
Structure of Meat-Producing Poultry
Muscle Tissue
Muscle Proteins
Muscle Contraction
Fiber Type
Epithelial Tissue
Nervous Tissue
Connective Tissue
Postmortem Changes
References
3. Catching and Hauling Live Birds:
Introduction
Catching
Hauling
References
4. Primary Processing of Poultry:
Introduction
Receiving and WeighilÓ)