Poultry meat processing / edited by Casey M. Owens, Christine Z. Alvarado, Alan R. Sams.

Format:

Book

Contributor:

Owens, Casey M.

Alvarado, Christine.

Sams, Alan R.

Language:

English

Subjects (All):

Poultry--Processing.

Poultry.

Physical Description:

1 online resource (456 p.)

Edition:

Second edition.

Place of Publication:

Boca Raton, Fla. : CRC Press, 2010.

Language Note:

English

Summary:

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated. Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to ForkNow containing even more illustrations, this completely revised second edition features:Three new chap

Contents:

ch. 1. Introduction to poultry meat processing / Alan R. Sams and Christine Z. Alvarado

ch. 2. Preslaughter factors affecting poultry meat quality / Julie K. Northcutt and R. Jeff Buhr

ch. 3. First processing : Slaughter through chilling / Alan R. Sams and Shelly R. McKee

ch. 4. Second processing : parts, deboning, and portion control / Alan R. Sams and Casey M. Owens

ch. 5. Poultry meat inspection and grading / Sacit F. Bilgili

ch. 6. Packaging / Paul L. Daw

ch. 7. Meat quality : sensory and instrumental evaluations / Brenda G. Lyon ... [et al.]

ch. 8. Microbiological pathogens : live poultry considerations / Billy M. Hargis, David J. Caldwell, and J. Allen Byrd

ch. 9. Poultry-borne pathogens : plant considerations / Michael A. Davis, Manpreet Singh, and Donald E. Conner

ch. 10. Spoilage bacteria associated with poultry / Scott M. Russell

ch. 11. Functional properties of muscle proteins in processed poultry products / Denise M. Smith

ch. 12. Formed and emulsion products / Jimmy T. Keeton and Wesley N. Osburn

ch. 13. Coated poultry products / Casey M. Owens

ch. 14. Mechanical separation of poultry meat and its use in products / Glenn W. Froning and Shelly R. McKee

ch. 15. Marination, cooking, and curing of poultry products / Douglas P. Smith and James C. Acton

ch. 16. Quality assurance and process control / Douglas P. Smith

ch. 17. Nutritive value of poultry meat / Leslie D. Thompson

ch. 18. Processing water and wastewater / William C. Merka

ch. 19. Coproducts and by-products from poultry processing / Rubén O. Morawicki

ch. 20. Poultry processing under animal welfare and organic standards in the United States / Anne Fanatico

ch. 21. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry / Joe M. Regenstein and Muhammad Munir Chaudry.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-429-11151-7

1-4200-9189-1

9780429111518

OCLC:

899155232