Processing of Poultry

Processing of Poultry PDF Author: G. C. Mead
Publisher: Springer Science & Business Media
ISBN: 1461520592
Category : Technology & Engineering
Languages : en
Pages : 423

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Book Description
Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.

Poultry Products Processing

Poultry Products Processing PDF Author: Shai Barbut
Publisher: CRC Press
ISBN: 9781587160608
Category : Technology & Engineering
Languages : en
Pages : 560

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Book Description
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.

Processing of Poultry Byproducts and Their Utilization in Feeds

Processing of Poultry Byproducts and Their Utilization in Feeds PDF Author: John Gorton Davis
Publisher:
ISBN:
Category : Blood
Languages : en
Pages : 48

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Book Description


Poultry Meat Processing and Quality

Poultry Meat Processing and Quality PDF Author: G Mead
Publisher: Woodhead Publishing
ISBN: 9781855737273
Category : Business & Economics
Languages : en
Pages : 408

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Book Description
Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.

Processing of Poultry

Processing of Poultry PDF Author: G. C. Mead
Publisher: Springer
ISBN: 9781461358541
Category : Technology & Engineering
Languages : en
Pages : 423

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Book Description
Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.

Studies on Sanitizing Methods for Use in Poultry Processing

Studies on Sanitizing Methods for Use in Poultry Processing PDF Author: Edwin Edward Drewniak
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 30

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Book Description


Controlling Salmonella in Poultry Production and Processing

Controlling Salmonella in Poultry Production and Processing PDF Author: Ph.D., Scott M. Russell
Publisher: CRC Press
ISBN: 1439821119
Category : Technology & Engineering
Languages : en
Pages : 310

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Book Description
Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the prime culprits. Therefore, intervention strategies ar

Handbook of Poultry Science and Technology, Primary Processing

Handbook of Poultry Science and Technology, Primary Processing PDF Author: Isabel Guerrero-Legarreta
Publisher: John Wiley & Sons
ISBN: 9780470504444
Category : Technology & Engineering
Languages : en
Pages : 804

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Book Description
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

Handbook of Poultry Science and Technology, Secondary Processing

Handbook of Poultry Science and Technology, Secondary Processing PDF Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 9780470504468
Category : Technology & Engineering
Languages : en
Pages : 630

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Book Description
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

Poultry Meat Processing

Poultry Meat Processing PDF Author: Casey M. Owens
Publisher: CRC Press
ISBN: 1439882169
Category : Business & Economics
Languages : en
Pages : 454

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Book Description
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro