Handbook of Poultry Science and Technology, Volume 2

ویرایش:  
 
سری:  
ISBN (شابک) : 9780470185537, 9780470504475 
ناشر:  
سال نشر: 2010 
تعداد صفحات: 599 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 5 مگابایت 

قیمت کتاب (تومان) : 49,000

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 (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 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

Content:
Chapter 1 Processed Poultry Products: A Primer (pages 1–11): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 2 Gelation and Emulsion: Principles (pages 13–23): Ana Paola Zogbi and Walter Onofre Benejam
Chapter 3 Gelation and Emulsion: Applications (pages 25–33): Elvia Hernandez?Hernandez and Isabel Guerrero?Legarreta
Chapter 4 Battering and Breading: Principles and System Development (pages 35–45): Susana Fiszman and Teresa Sanz
Chapter 5 Battering and Breading: Frying and Freezing (pages 47–58): Susana Fiszman and Ana Salvador
Chapter 6 Mechanical Deboning: Principles and Equipment (pages 59–72): Manuel Viuda?Martos, Elena Jose Sanchez?Zapata, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter 7 Mechanical Deboning: Applications and Product Types (pages 73–80): Casilda Navarro?Rodriguez de Vera, Elena Jose Sanchez?Zapata, Manuel Viuda?Martos and Jose Angel Perez?Alvarez
Chapter 8 Marination, Cooking, and Curing: Principles (pages 81–88): Francisco Alfredo Nu?nez?Gonzalez
Chapter 9 Marination, Cooking, and Curing: Applications (pages 89–100): Alma Delia Alarcon?Rojo
Chapter 10 Nonmeat Ingredients (pages 101–123): Elena Jose Sanchez?Zapata, Manuel Viuda?Martos, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter 11 Overview of Processed Poultry Products (pages 125–142): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 12 Canned Poultry Meat (pages 143–157): Alicia Grajales?Lagunes and Alicia de Anda?Salazar
Chapter 13 Turkey Bacon (pages 159–171): Edith Ponce?Alquicira and Octavio Dublan?Garcia
Chapter 14 Turkey Sausages (pages 173–185): Alfonso Totosaus?Sanchez, Juan Francisco and Hernandez Chavez
Chapter 15 Breaded Products (Nuggets) (pages 187–198): Maria de Lourdes Perez?Chabela and Alfonso Totosaus?Sanchez
Chapter 16 Paste Products (PATE) (pages 199–207): Alfonso Totosaus?Sanchez
Chapter 17 Poultry Ham (pages 209–232): Vandana Sohlia and Amarinder S. Bawa
Chapter 18 Luncheon Meat Including Bologna (pages 233–254): Baciliza Quintero Salazar and Edith Ponce?Alquicira
Chapter 19 Processed Egg Products: Perspective on Nutritional Values (pages 255–274): Mahendra P. Kapoor, Molay K. Roy and Lekh R. Juneja
Chapter 20 Dietary Products for Special Populations (pages 275–291): Jorge Soriano?Santos
Chapter 21 Sensory Analysis (pages 293–310): Maria Dolors Guardia, Carmen Sarraga and Luis Guerrero
Chapter 22 Texture and Tenderness in Poultry Products (pages 311–325): Lisa H. McKee
Chapter 23 Protein and Poultry Meat Quality (pages 327–337): Massami Shimokomaki, Adriana Louren Soares and Elza Iouko Ida
Chapter 24 Poultry Flavor: General Aspects and Applications (pages 339–357): Jose Angel Perez?Alvarez, Esther Sendra?Nadal and Elena Jose Sanchez?Zapata
Chapter 25 Poultry Meat Color (pages 359–388): Alessandra Guidi and L. Castigliego
Chapter 26 Refrigerated Poultry Handling (pages 389–400): Esther Sendra?Nadal, Estrella Sayas Barbera and Juana Fernandez Lopez
Chapter 27 Basic Operations and Conditions (pages 401–416): M. C. Pandey and Amarinder S. Bawa
Chapter 28 Poultry?Processing Equipment (pages 417–433): Jose Jorge Chanona?Perez, Liliana Alamilla?Beltran, Ernesto Mendoza?Madrid, Jorge Welti?Chanes and Gustavo F. Gutierrez?Lopez
Chapter 29 Thermal Processing (pages 435–447): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 30 Packaging for Poultry Products (pages 449–459): S. N. Sabapathi and Amarinder S. Bawa
Chapter 31 Contamination of Poultry Products (pages 461–483): Marcelo L. Signorini and Jose L. Flores?Luna
Chapter 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products (pages 485–493): Elina J. Vihavainen and Johanna Bjorkroth
Chapter 33 Campylobacter in Poultry Processing (pages 495–506): Marja?Liisa Hanninen
Chapter 34 Microbiology of Ready?to?Eat Poultry Products (pages 507–515): Carol W. Turner
Chapter 35 Chemical Analysis of Poultry Meat (pages 517–525): Maria de Lourdes Perez?Chabela
Chapter 36 Microbial Analytical Methodology for Processed Poultry Products (pages 527–544): Omar A. Oyarzabal and Syeda K. Hussain
Chapter 37 Sanitation Requirements (pages 545–572): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 38 HACCP for the Poultry Industry (pages 573–585): Lisa H. McKee
Chapter 39 FSIS Enforcement Tools and Processes (pages 587–601): Y. H. Hui and Isabel Guerrero?Legarreta

HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY......Page 5
CONTENTS......Page 7
Contributors......Page 11
Preface......Page 15
PART I SECONDARY PROCESSING OF POULTRY PRODUCTS......Page 19
1 Processed Poultry Products: A Primer......Page 21
PART II METHODS FOR PROCESSING POULTRY PRODUCTS......Page 31
2 Gelation and Emulsion: Principles......Page 33
3 Gelation and Emulsion: Applications......Page 43
4 Battering and Breading: Principles and System Development......Page 53
5 Battering and Breading: Frying and Freezing......Page 65
6 Mechanical Deboning: Principles and Equipment......Page 77
7 Mechanical Deboning: Applications and Product Types......Page 91
8 Marination, Cooking, and Curing: Principles......Page 99
9 Marination, Cooking, and Curing: Applications......Page 107
10 Nonmeat Ingredients......Page 119
PART III PRODUCT MANUFACTURING......Page 143
11 Overview of Processed Poultry Products......Page 145
12 Canned Poultry Meat......Page 161
13 Turkey Bacon......Page 177
14 Turkey Sausages......Page 191
15 Breaded Products (Nuggets)......Page 205
16 Paste Products (Pâté)......Page 217
17 Poultry Ham......Page 227
18 Luncheon Meat Including Bologna......Page 251
19 Processed Egg Products: Perspective on Nutritional Values......Page 273
20 Dietary Products for Special Populations......Page 293
PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES......Page 311
21 Sensory Analysis......Page 313
22 Texture and Tenderness in Poultry Products......Page 329
23 Protein and Poultry Meat Quality......Page 345
24 Poultry Flavor: General Aspects and Applications......Page 357
25 Poultry Meat Color......Page 377
26 Refrigerated Poultry Handling......Page 407
PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT......Page 419
27 Basic Operations and Conditions......Page 421
28 Poultry-Processing Equipment......Page 435
29 Thermal Processing......Page 453
30 Packaging for Poultry Products......Page 467
PART VI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE......Page 479
31 Contamination of Poultry Products......Page 481
32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products......Page 503
33 Campylobacter in Poultry Processing......Page 513
34 Microbiology of Ready-to-Eat Poultry Products......Page 525
35 Chemical Analysis of Poultry Meat......Page 535
36 Microbial Analytical Methodology for Processed Poultry Products......Page 545
PART VII SAFETY SYSTEMS IN THE UNITED STATES......Page 563
37 Sanitation Requirements......Page 565
38 HACCP for the Poultry Industry......Page 591
39 FSIS Enforcement Tools and Processes......Page 605
Index......Page 621
Contents of Volume 1: Primary Processing......Page 629