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E-raamat: Handbook of Poultry Science and Technology, Primary Processing

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A comprehensive reference for the poultry industryVolume 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 statusincludes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cuttingincludes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezingincludes 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 attributesincludes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggsincludes egg attributes, science, and technology Sanitation and Safetyincludes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
PART 1: POULTRY BIOLOGY TO PRE-MORTEM STATUS.
1. Poultry classification/biology.
2. Competitive exclusion.
3. Pre mortem handling.
4. Transportation.
PART 2:SLAUGHTER/CUTTING.
5. The slaughterhouse: building.
6. Slaughtering equipment.
7. Carcass evaluation and cutting.
8. Official control.
9. Packaging.
10. Kosher slaughter.
11. Halal slaughter.
PART 3: PRESERVATION: FREEZING.
12. Biochemical changes.
13. Physicochemical changes.
14. Low temperature storage.
15. Engineer. principles of freezing.
16. Quality of frozen poultry Sendra.
17. Quality of refrigerated poultry.
18. Refrigeration: equipment.
19. Freezing: equipment.
20. Refri./freezing retails.
21. Refri./freezing industr. Facilities.
PART 4 PRESERVATION: HEATING.
22. Heating, drying, chemicals.
23. Irradiation.
PART 5: COMPOSITION, CHEMISTRY, AND SENSORY.
24. Quality characteristics.
25. Chemical composition.
26. Texture and tenderness.
27. PSE.
PART 6: EGGS.
28. Eggs attributes.
29. Eggs Science and Technology.
PART 7: SANITATION AND SAFETY.
Section 1: Sanitation, regulations and disease outbreaks.
30. Chemical residues.
31. Microbiology of fresh poultry meat.
32. Principles of HACCP Wendakeen.
33. HACCP in poultry slaughterhouses.
34. Online-inspection.
35. Poultry/foodborne diseas. in US.
36. Poultry foodborne diseasess in Central and South America.
SECTION 5: WORKERS SAFETYY.
37. OSHA: basic considerations.
38. Etools.
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.
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