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Poultry Meat Processing

Poultry Meat Processing


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About the Book

Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to the handling of waste. This must-have guide is the first comprehensive treatment of poultry processing to appear in thirty years.Providing an instructional review of the scientific literature, each chapter is written by an acknowledged expert. They cover the safety of poultry products, developments in live bird production, processing plant operations, product characteristics and inspection systemsThis exhaustive volume explores the complex mix of biology, chemistry, engineering, marketing, and economics involved in poultry processing. It instructs students in the steps and conditions used for processing poultry and explains why they are necessary. Using the information in Poultry Meat Processing, students will be able to evaluate a problem situation and develop possible solutions.

Table of Contents:
Introduction to poultry meat processing Alan R. Sams and Christine Z. Alvarado Preslaughter factors affecting poultry meat quality Julie K. Northcutt and R. Jeff Buhr First processing: Slaughter through chilling Alan R. Sams and Shelly R. McKee Second processing: Parts, deboning, and portion control Alan R. Sams and Casey M. Owens Poultry meat inspection and grading Sacit F. Bilgili Packaging Paul L. Dawson Meat quality: Sensory and instrumental evaluations Brenda G. Lyon, Clyde E. Lyon, Jean-François Meullenet, and Young S. Lee Microbiological pathogens: Live poultry considerations Billy M. Hargis, David J. Caldwell, and J. Allen Byrd Poultry-borne pathogens: Plant considerations Michael A. Davis, Manpreet Singh, and Donald E. Conner Spoilage bacteria associated with poultry Scott M. Russell Functional properties of muscle proteins in processed poultry products Denise M. Smith Formed and emulsion products Jimmy T. Keeton and Wesley N. Osburn Coated poultry products Casey M. Owens Mechanical separation of poultry meat and its use in products Glenn W. Froning and Shelly R. McKee Marination, cooking, and curing of poultry products Douglas P. Smith and James C. Acton Quality assurance and process control Douglas P. Smith Nutritive value of poultry meat Leslie D. Thompson Processing water and wastewater William C. Merka Coproducts and by-products from poultry processing Rubén O. Morawicki Poultry processing under animal welfare and organic standards in the United States Anne Fanatico 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

About the Author :
Casey M. Owens, University of Arkansas, Fayetteville, USA Christine Alvarado, Texas Tech University, Lubbock, USA Alan R. Sams, Clemson University, South Carolina, USA

Review :
Praise for the First Edition "It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. …This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry." —Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science "This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use… as a reference and textbook. Those that contributed to this publication are… authorities whose information is authentic and highly regarded." —Journal of Muscle Foods


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Product Details
  • ISBN-13: 9780849301209
  • Publisher: Taylor & Francis Inc
  • Publisher Imprint: CRC Press Inc
  • Height: 254 mm
  • No of Pages: 454
  • Returnable: N
  • Width: 178 mm
  • ISBN-10: 0849301203
  • Publisher Date: 26 Dec 2000
  • Binding: Hardback
  • Language: English
  • No of Pages: 454
  • Weight: 794 gr


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