Handbook of Poultry Science and Technology, Primary Processing / Edition 1

Handbook of Poultry Science and Technology, Primary Processing / Edition 1

by Isabel Guerrero-Legarreta Ph.D, Alma Delia Alarcon-Rojo, Gita Cherian, Francisco Guerrero-Avendano
     
 

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation

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 1 describes husbandry, slaughter, preservation,

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Overview

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation

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 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia.

Volume 1: Primary Processing is divided into seven parts:

  • Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more
  • Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more
  • Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more
  • Preservation: heating, drying, chemicals, and irradiation
  • Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat
  • Eggs—includes egg attributes, science, and technology
  • Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more

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Product Details

ISBN-13:
9780470185520
Publisher:
Wiley
Publication date:
01/12/2010
Pages:
788
Product dimensions:
6.40(w) x 9.30(h) x 1.90(d)

Meet the Author

ISABEL GUERRERO-LEGARRETA, PhD, the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma 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 ix

Preface xiii

Part I Poultry: Biology to Premortem Status 1

1 Poultry Biology, Classification, and Trade Descriptions Y.H. Hui Isabel Guerrero-Legarreta 3

2 Competitive Exclusion Treatment in Poultry Management Carita Schneitz Geoffrey Mead 19

3 Premortem Handling Lorenzo Antonio Durán-Meléndez 45

4 Transportation to the Slaughterhouse Daniel Mota Rojas Miguel González Lozano Isabel Guerrero-Legarreta 55

Part II Slaughtering and Cutting 69

5 Slaughterhouse Building and Facility Requirements Daniel Mota Rojas Miguel González Lozano Isabel Guerrero-Legarreta 71

6 Slaughtering Equipment and Operations Juana Fernández-López Esther Sendra-Nadal Estrella Sayas-Barberá 79

7 Poultry Carcass Evaluation and Cutting Lorenzo Antonio Durán-Meléndez 101

8 Official Control of Slaughterhouses and Processing Plants Nina Kaario Janne Lundén 107

9 Poultry Packaging Alfonso Totosaus-Sánchez 121

10 Kosher Laws in Food Processing Joe M. Regenstein Carrie E. Regenstein 131

11 Food Production from the Halal Perspective Yaakob B. Che Man Awis Qurni Sazili 183

Part III Preservation: Refrigeration and Freezing 217

12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature Estrella Sayas-Barberá Juana Fernández-López Esther Sendra-Nadal 219

13 Physicochemical Changes During Freezing and Thawing of Poultry Meat Alma Delia Alarcón-Rojo Héctor Janacua-Vidales 243

14 Low-Temperature Storage of Poultry María Elena Carranco-Jáuregui Silvia Carrillo-Domínguez María de la Concepción Calvo Carrillo 263

15 Engineering Principles of Freezing Liliana Alamilla-Beltrán José Jorge Chanona-Pérez José Fernando González-Sánchez Gustavo F. Gutiérrez-López 283

16 Quality of Frozen Poultry Esther Sendra-Nadal Estrella Sayas-Barberá Juana Fernández-López 293

17 Quality of Refrigerated Poultry Vandana Sohlia Amarinder S. Bawa 307

18 Refrigeration Equipment and Operations Mallika Manral Amarinder S. Bawa 325

19 Freezing Equipment and Operations Martha Yarely Leal Ramos 349

20 Refrigeration and Freezing in Central Facilities and Retail Stores K. Radakrishna Vandana Sohlia Amarinder S. Bawa 377

21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) Vandana Sohlia Amarinder S. Bawa 397

Part IV Preservation: Heating, Drying, Chemicals, and Irradiation 419

22 Heating, Drying, and Chemicals José Arturo García-Macías 421

23 Irradiation María Pilar González-Santiago Beatriz Caballero-Santos Magdalena Tudela-Carrasco José María Fernández-Gin&;eacute;s 431

Part V Composition, Chemistry, and Sensory Attributes 451

24 Quality Characteristics of Poultry Products Sarah Padilla 453

25 Chemical Composition and Nutritional Content of Raw Poultry Meat Jorge Soriano-Santos 467

26 Poultry Meat Tenderness Casey M. Owens Jean-François C. Meullenet 491

27 Pale, Soft, and Exudative Poultry Meat Casey M. Owens Jason K. Apple 515

Part VI Eggs 533

28 Nutritional and Health Attributes of Eggs Yuan Ren Jianping Wu Robert Renema 535

29 Functional Properties of Egg Components in Food Systems Yoshinori Mine Marie Yang 579

Part VII Sanitation and Safety 631

30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics) María de Lourdes Pérez-Chabela 633

31 Factors Affecting Microbial Growth in Fresh Poultry Carol W. Turner 643

32 Basic Principles of the HACCP System in the Poultry Industry Chitra Wendakoon 655

33 HACCP in Poultry Slaughterhouses Marjatta Rahkio 667

34 Online Inspection Kevin Chao 683

35 Poultry-Related Foodborne Disease Lisa McKee 703

36 Poultry-Related Foodborne Diseases in Central and South America Gabriel J. Sequeira Luis E. Marti Marcelo R. Rosmini 717

37 Overview of Poultry Processing and Workers' Safety Y. H. Hui Isabel Guerrero-Legarreta 737

38 Poultry-Processing Industry and eTool Y. H. Hui Isabel Guerrero-Legarreta 753

Index 773

Contents of Volume 2: Secondary Processing 785

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