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Handbook of Poultry Science and Technology, Secondary Processing Isabel Guerrero-Legarreta

Handbook of Poultry Science and Technology, Secondary Processing By Isabel Guerrero-Legarreta

Handbook of Poultry Science and Technology, Secondary Processing by Isabel Guerrero-Legarreta

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Summary

Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics.

Handbook of Poultry Science and Technology, Secondary Processing Summary

Handbook of Poultry Science and Technology, Secondary Processing by Isabel Guerrero-Legarreta

A comprehensive reference for the poultry industryVolume 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 productsan overview
  • Methods in processing poultry productsincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients
  • Product manufacturingincludes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants
  • Product quality and sensory attributesincludes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more
  • Engineering principles, operations, and equipmentincludes processing equipment, thermal processing, packaging, and more
  • Contaminants, pathogens, analysis, and quality assuranceincludes 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 Statesincludes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

About Isabel Guerrero-Legarreta

ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autonoma 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.

Table of Contents

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 Hernandez-Hernandez 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 Jose Sanchez-Zapata, Casilda Navarro-Rodriguez de Vera, and Jose Angel Perez-Alvarez).

7 Mechanical Deboning: Applications and Product Types (Casilda Navarro-Rodriguez de Vera, Elena Jose Sanchez-Zapata, Manuel Viuda-Martos, and Jose Angel Perez-Alvarez).

8 Marination, Cooking, and Curing: Principles (Francisco Alfredo Nunez-Gonzalez).

9 Marination, Cooking, Curing: Applications (Alma Delia Alarcon-Rojo).

10 Nonmeat Ingredients (Elena Jose Sanchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodriguez de Vera, and Jose Angel Perez-Alvarez).

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 Dublan-Garcia).

14 Turkey Sausages (Alfonso Totosaus-Sanchez and Juan Francisco Hernandez Chavez).

15 Breaded Products (Nuggets) (Maria de Lourdes Perez-Chabela and Alfonso Totosaus-Sanchez).

16 Paste Products (Pate) (Alfonso Totosaus-Sanchez).

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 (Maria Dolors Guardia, Carmen Sarraga, and Luis Guerrero Asorey).

22 Texture and Tenderness in Poultry Products(Lisa H. Mckee).

23 Protein and Poultry Meat Quality (Massami Shimokomaki, Adrian Lourenco Soares, and Elza Iouko Ida).

24 Poultry Flavor: General Aspects and Applications (Jose Angel Perez-Alvarez, Esther Sendra-Nadal, Elena Jose Sanchez-Zapata, and Manuel Viuda-Martos).

25 Poultry Meat Color (Alessandra Guidi and L. Castigliego).

26 Refrigerated Poultry Handling (Esther Sendra-Nadal, Estrella Sayas Barbera, and Juana Fernandez Lopez).

PART V ENGINEERING PRINCIPLES, OPERATIONS AND EQUIPMENT.

27 Basic Operations and Conditions (M.C. Pandey and Amarinder S. Bawa).

28 Poultry-Processing Equipment (Jose Jorge Chanona-Perez, Lilian Alamilla-Beltran, Ernesto Mendoza-Madrid, Jorge Welti-Chanes, and Gustavo F. Gutierrez-Lopez).

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 Jose L. Flores-Luna).

32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products (Elina J. Vihavainen and Johanna Bjorkroth).

33 Campylobacter in Poultry Processing (Marja-Liisa Hanninen).

34 Microbiology of Ready-to-Eat Poultry Products (Carol W. Turner).

35 Chemical Analysis of Poultry Meat (Maria de Lourdes Perez-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.

Additional information

NPB9780470185537
9780470185537
0470185538
Handbook of Poultry Science and Technology, Secondary Processing by Isabel Guerrero-Legarreta
Isabel Guerrero-Legarreta
Handbook of Poultry Science and Technology
New
Hardback
John Wiley & Sons Inc
2010-03-05
630
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
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