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

Hardcover (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $189.90
Usually ships in 1-2 business days
(Save 18%)
Other sellers (Hardcover)
  • All (8) from $189.90   
  • New (7) from $189.90   
  • Used (1) from $202.68   


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 (pâté), 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
Read More Show Less

Product Details

  • ISBN-13: 9780470185537
  • Publisher: Wiley
  • Publication date: 1/12/2010
  • Edition description: Volume 2
  • Edition number: 1
  • Pages: 614
  • Product dimensions: 6.40 (w) x 9.30 (h) x 1.40 (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




1 Processed Poultry Products: A Primer (Isabel Guerrero-Legarreta and Y.H. Hui).


2 Gelation and Emulsion: Principles (Ana Paola Zogbi and Walter Onofre Benejam).

3 Gelation and Emulsion: Applications (Elvia Hernández-Hernández 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 José Sánchez-Zapata, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez).

7 Mechanical Deboning: Applications and Product Types (Casilda Navarro-Rodríguez de Vera, Elena José Sánchez-Zapata, Manuel Viuda-Martos, and José Ángel Pérez-Álvarez).

8 Marination, Cooking, and Curing: Principles (Francisco Alfredo Nuñez-González).

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

10 Nonmeat Ingredients (Elena José Sánchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez).


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 Dublán-García).

14 Turkey Sausages (Alfonso Totosaus-Sánchez and Juan Francisco Hernández Chávez).

15 Breaded Products (Nuggets) (María de Lourdes Pérez-Chabela and Alfonso Totosaus-Sánchez).

16 Paste Products (Pâté) (Alfonso Totosaus-Sánchez).

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).


21 Sensory Analysis (María Dolors Guárdia, Carmen Sárraga, and Luis Guerrero Asorey).

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

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

24 Poultry Flavor: General Aspects and Applications (José Ángel Pérez-Álvarez, Esther Sendra-Nadal, Elena José Sánchez-Zapata, and Manuel Viuda-Martos).

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

26 Refrigerated Poultry Handling (Esther Sendra-Nadal, Estrella Sayas Barberá, and Juana Fernández López).


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

28 Poultry-Processing Equipment (José Jorge Chanona-Pérez, Lilian Alamilla-Beltrán, Ernesto Mendoza-Madrid, Jorge Welti-Chanes, and Gustavo F. Gutiérrez-López).

29 Thermal Processing (Isabel Guerrero-Legarreta and Y.H. Hui).

30 Packaging for Poultry Products (S.N. Sabapathi and Amarinder S. Bawa).


31 Contamination of Poultry Products (Marcelo L. Signorini and José L. Flores-Luna).

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

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

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

35 Chemical Analysis of Poultry Meat (María de Lourdes Pérez-Chabela).

36 Microbial Analytical Methodology for Processed Poultry Products (Omar A. Oyarzabal and Syeda K. Hussain).


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).


Contents of Volume 1: Primary Processing.

Read More Show Less

Customer Reviews

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

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

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


  • - 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
Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted March 2, 2010

    No text was provided for this review.

Sort by: Showing 1 Customer Reviews

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