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

Hardcover (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $216.96
Usually ships in 1-2 business days
(Save 6%)
Other sellers (Hardcover)
  • All (8) from $216.96   
  • New (7) from $216.96   
  • Used (1) from $222.70   

More About This Textbook

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
Read More Show Less

Product Details

  • ISBN-13: 9780470185520
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/12/2010
  • Edition number: 1
  • 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.

Read More Show Less

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-Ginés 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

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)