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 (pâté), 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
Contributors. Preface. PART I SECONDARY PROCESSING OF POULTRY PRODUCTS. 1 Processed Poultry Products: A Primer (Isabel Guerrero-Legarreta and Y.H. Hui). PART II METHODS FOR PROCESSING POULTRY PRODUCTS. 2 Gelation and Emulsion: Principles (Ana Paola Zogbi and Walter Onofre Benejam). 3 Gelation and Emulsion: Applications (Elvia Hernández-Hernández and Isabel Guerrero-Legarreta). 4 Battering and Breading: Principles and System Development (Susana Fiszman and Teresa Sanz). 5 Battering and Breading: Frying and Freezing (Susana Fiszman and Ana Salvador). 6 Mechanical Deboning: Principles and Equipment (Manuel Viuda-Martos, Elena José Sánchez-Zapata, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez). 7 Mechanical Deboning: Applications and Product Types (Casilda Navarro-Rodríguez de Vera, Elena José Sánchez-Zapata, Manuel Viuda-Martos, and José Ángel Pérez-Álvarez). 8 Marination, Cooking, and Curing: Principles (Francisco Alfredo Nuñez-González). 9 Marination, Cooking, Curing: Applications (Alma Delia Alarcón-Rojo). 10 Nonmeat Ingredients (Elena José Sánchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez). PART III PRODUCT MANUFACTURING. 11 Overview of Processed Poultry Products (Y.H. Hui and Isabel Guerrero-Legarreta). 12 Canned Poultry Meat (Alicia Grajales-Lagunes and Alicia de Anda-Salazar). 13 Turkey Bacon (Edith Ponce-Alquicira and Octavio Dublán-García). 14 Turkey Sausages (Alfonso Totosaus-Sánchez and Juan Francisco Hernández Chávez). 15 Breaded Products (Nuggets) (María de Lourdes Pérez-Chabela and Alfonso Totosaus-Sánchez). 16 Paste Products (Pâté) (Alfonso Totosaus-Sánchez). 17 Poultry Ham (Vandana Sohlia and Amarinder S. Bawa). 18 Luncheon Meat Including Bologna (Baciliza Quintero Salazar and Edith Ponce-Alquicira). 19 Processed Egg Products: Perspective on Nutritional Values (Mahendra P. Kapoor, Molay K. Roy, and Lekh R. Juneja). 20 Dietary Products for Special Populations (Jorge Soriano-Santos). PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES. 21 Sensory Analysis (María Dolors Guárdia, Carmen Sárraga, and Luis Guerrero Asorey). 22 Texture and Tenderness in Poultry Products(Lisa H. Mckee). 23 Protein and Poultry Meat Quality (Massami Shimokomaki, Adrian Lourenço Soares, and Elza Iouko Ida). 24 Poultry Flavor: General Aspects and Applications (José Ángel Pérez-Álvarez, Esther Sendra-Nadal, Elena José Sánchez-Zapata, and Manuel Viuda-Martos). 25 Poultry Meat Color (Alessandra Guidi and L. Castigliego). 26 Refrigerated Poultry Handling (Esther Sendra-Nadal, Estrella Sayas Barberá, and Juana Fernández López). PART V ENGINEERING PRINCIPLES, OPERATIONS AND EQUIPMENT. 27 Basic Operations and Conditions (M.C. Pandey and Amarinder S. Bawa). 28 Poultry-Processing Equipment (José Jorge Chanona-Pérez, Lilian Alamilla-Beltrán, Ernesto Mendoza-Madrid, Jorge Welti-Chanes, and Gustavo F. Gutiérrez-López). 29 Thermal Processing (Isabel Guerrero-Legarreta and Y.H. Hui). 30 Packaging for Poultry Products (S.N. Sabapathi and Amarinder S. Bawa). PART VI CONTAMINANTS, PATHOGENS, ANALYSIS AND QUALITY ASSURANCE. 31 Contamination of Poultry Products (Marcelo L. Signorini and José L. Flores-Luna). 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products (Elina J. Vihavainen and Johanna Björkroth). 33 Campylobacter in Poultry Processing (Marja-Liisa Hänninen). 34 Microbiology of Ready-to-Eat Poultry Products (Carol W. Turner). 35 Chemical Analysis of Poultry Meat (María de Lourdes Pérez-Chabela). 36 Microbial Analytical Methodology for Processed Poultry Products (Omar A. Oyarzabal and Syeda K. Hussain). PART VII SAFETY SYSTEMS IN THE UNITED STATES. 37 Sanitation Requirements (Y.H. Hui and Isabel Guerrero-Legarreta). 38 HACCP for the Poultry Industry (Lisa H. McKee). 39 FSIS Enforcement Tools and Processes (Y.H. Hui and Isabel Guerrero-Legarreta). Index. Contents of Volume 1: Primary Processing.
ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty-nine book chapters. Y.H. HUI, PhD, the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.
