Handbook of Poultry Science and Technology, Volume 2, Secondary Processing

Handbook of Poultry Science and Technology: Secondary Processing

Handbook of Poultry Science and Technology: Secondary Processing provides an extensive overview of the scientific, technical, and engineering principles used in poultry processing, from raw meat to uncooked, cooked, semi-cooked, and retail-ready products. It covers processing methods such as emulsification, gelation, breading, battering, mechanical deboning, marination, cooking, curing, and the use of non-meat ingredients. The book also examines the manufacture of products including canned poultry meat, turkey bacon, sausages, nuggets, pâté, poultry ham, luncheon meat, and specialized dietary products. Further topics include product quality and sensory attributes, texture, tenderness, flavor, color, refrigeration, packaging, processing equipment, thermal processing, microbial ecology, spoilage, pathogens, food safety, chemical and microbial analysis, sanitation, quality assurance, and HACCP systems.

Key Features:

• Comprehensive poultry processing reference
• Secondary processing methods and technologies
• Cooking, curing, marination, breading, and battering
• Mechanical deboning and emulsification
• Manufacturing of processed poultry products
• Quality and sensory evaluation
• Processing equipment and packaging
• Microbial safety and spoilage
• Pathogen and Campylobacter control
• Chemical and microbial analysis
• Sanitation and quality assurance
• HACCP and food safety systems