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Handbook of Poultry Science and Technology, Volume 2, Secondary Processing

Isabel Guerrero-Legarreta (Editor), Y. H. Hui (Consulting Editor), Alma Delia Alarcón-Rojo (Associate Editor), Christine Alvarado (Associate Editor), Amarinder S. Bawa (Associate Editor), Francisco Guerrero-Avendano (Associate Editor), Janne Lundén (Associate Editor), Lisa McKee (Associate Editor), Jose Angel Perez-Alvarez (Associate Editor), Yoshinori Mine (Associate Editor), Casey M. Owens (Associate Editor), Joe M. Regenstein (Associate Editor), Marcelo R. Rosmini (Associate Editor), Jorge Soriano-Santos (Associate Editor), J. Eddie Wu (Associate Editor)
ISBN: 978-0-470-18553-7
Hardcover
630 pages
February 2010
List Price: US $257.00
Government Price: US $177.88
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Handbook of Poultry Science and Technology, Volume 2, Secondary Processing (0470185538) cover image
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 10-15 days delivery time. The book is not returnable.

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

This Title is Part of the Following Set

by Isabel Guerrero-Legarreta (Editor), Y. H. Hui (Consulting Editor), Alma Delia Alarcón-Rojo (Associate Editor), Christine Alvarado (Associate Editor), Amarinder S. Bawa (Associate Editor), Francisco Guerrero-Avendano (Associate Editor), Janne Lundén (Associate Editor), Lisa McKee (Associate Editor), Jose Angel Perez-Alvarez (Associate Editor), Yoshinori Mine (Associate Editor), Casey M. Owens (Associate Editor), Joe M. Regenstein (Associate Editor), Marcelo R. Rosmini (Associate Editor), Jorge Soriano-Santos (Associate Editor), J. Eddie Wu (Associate Editor)
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