Poultry products processing :

Bibliografische gegevens
Hoofdauteur: Barbut, Shabtai
Formaat: Printed Book
Gepubliceerd in: Boca Raton, Fla. : CRC Press, 2002.
Onderwerpen:
Poultry
Online toegang:http://www.loc.gov/catdir/toc/fy033/2001092518.html
http://www.loc.gov/catdir/enhancements/fy0646/2001092518-d.html
Inhoudsopgave:
  • Machine generated contents note: Preface
  • Chapter 1: Poultry Meat Processing and
  • Product Technology
  • Introduction
  • Production
  • Consumption
  • Trends in Poultry Meat Marketing
  • Export Markets
  • References
  • Chapter 2: Basic Anatomy and Muscle Biology
  • Introduction
  • Structure of Meat-Producing Poultry
  • Muscle Tissue
  • Muscle Proteins
  • Muscle Contraction
  • Fiber Type
  • Epithelial Tissue
  • Nervous Tissue
  • Connective Tissue
  • Postmortem Changes
  • References
  • Chapter 3: Catching and Hauling Live Birds
  • Introduction
  • Catching
  • Hauling
  • References
  • Chapter 4: Primary Processing of Poultry
  • Introduction
  • Receiving and Weighing
  • Stunning
  • Bleeding
  • Scalding
  • Feather Removal
  • Oil Gland and Feet Removal
  • Rehanging
  • Evisceration
  • Inspection
  • Giblet Harvesting
  • Lungs, Head and Crop Removal
  • Inside/Outside Bird Wash
  • Chilling
  • Weighing, Grading and Packing
  • Optional Treatments-Electrical Stimulation
  • References
  • Chapter 5: Stunning of Poultry
  • Introduction
  • Electrical Stunning
  • Gas Stunning
  • Mechanical Stunning
  • No Stunning
  • Studying the Effect of Stunning on
  • Electroencephalogram (EEG)
  • Neck Cutting and Bleeding
  • References
  • Chapter 6: Inspection, Grading, Cut Up
  • and Composition
  • Introduction
  • Inspection
  • Grading
  • Classification
  • Cut Up and Yield
  • Composition
  • References
  • Chapter 7: Preservation by Chilling, Heating and
  • Other Means
  • Introduction
  • Preservation by Low Temperature
  • (Chilling, Freezing)
  • Thawing
  • Preservation by High Temperature
  • Drying
  • Preservation by Chemicals
  • Radiation
  • Modified Atmosphere and Vacuum Packaging
  • References
  • Chapter 8: Meat Processing-Equipment
  • Introduction
  • Size Reduction
  • Mixing
  • Injection
  • Tenderization and Maceration
  • Tumbling and Massaging
  • Stuffing and Linking
  • Forming
  • Battering and Breading
  • Cooking
  • Smoking
  • Slicing and Dicing
  • Packaging
  • Metal Detection
  • References
  • Chapter 9: Poultry Products-Formulations
  • and Gelation
  • Introduction
  • Processed Poultry Products
  • Non-Meat Ingredients
  • Recipes
  • Protein Gelation
  • Comminuted Meat Batters (Meat "Emulsions")
  • References
  • Chapter 10: Battering and Breading
  • Introduction
  • Pre-Dusting
  • Battering
  • Breading
  • Developing a Batter and Breading System
  • Frying
  • Freezing
  • Troubleshooting
  • References
  • Chapter 11: Microbiology and Sanitation
  • Introduction
  • Types of Microorganisms and Growth
  • Factors Affecting Microbial Growth
  • Assessing the Number of Microorganisms
  • Potential Contamination Sources During
  • Pougtry Processing
  • Significant Microorganisms in Poultry Meat
  • Sanitation in Poultry Processing Plants
  • Sampling and Microbiological Criteria
  • References
  • Chapter 12: Hazard Analysis Critical Control
  • Points (HACCP)
  • Introduction
  • The Seven HACCP Principles
  • HACCP Models
  • Poultry Slaughter Model
  • Cooked Product Model
  • Battered and Breaded Chicken Fillets
  • References
  • Chapter 13: Meat Color and Flavor
  • Introduction
  • Light and Color
  • Meat Color
  • Chapter 14: Measuring Sensory and
  • Functional Properties
  • Introduction
  • Sensory Evaluation
  • Texture
  • Water-Holding Capacity (WHC)
  • Fat-Holding Capacity
  • References
  • Chapter 15: By-Products and Waste
  • Introduction
  • Feathers
  • Offal and Bone
  • The Pet Food Industry
  • Rendering
  • Wastewater Treatment
  • References.

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