Poultry Meat Processing Second Edition by Casey Owens 9781420091908 1420091905

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ISBN 10: 1420091905
ISBN 13: 9781420091908
Author: Casey Owens

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 Processing, Second Edition is thoroughly expanded and updated. Understand the Theoretical and Practical Aspects of Processing Poultry From Farm to Fork Now containing even more illustrations, this completely revised second edition features: Three new chapters – Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and Poultry Processing Under Animal Welfare and Organic Standards in the U.S. New techniques for assessing poultry meat tenderness, equivalency scales for sensory and instrumental tenderness measurements, and calculations for marination Significant updates on primary, secondary, and further processing to reflect changes in the processing industry This extremely informative textbook covers the gamut of poultry processing, including live bird production, muscle protein functionality, processing plant operations (primary, secondary, and further processing), quality and safety of poultry products, inspection systems, and wastewater management. It provides the steps and conditions used in poultry processing and discusses why they are necessary. In addition to its academic use, this valuable work serves as an essential reference for researchers, industry personnel, and extension specialists and agents seeking to expand their knowledge.

Poultry Meat Processing Second Table of contents:

chapter one Introduction to poultry meat processing

Figure 1.1

chapter two Preslaughter factors affecting poultry meat quality

Figure 2.1

Figure 2.2

Figure 2.3

Figure 2.4

Figure 2.5

Figure 2.6

Figure 2.7

Figure 2.8

Figure 2.9

chapter three First processing Slaughter through chilling

Figure 3.1

Figure 3.2

Figure 3.3

Figure 3.4

Figure 3.5

Figure 3.6

Figure 3.7

Figure 3.8

Figure 3.9

Figure 3.10

Figure 3.11

Figure 3.12

Figure 3.13

Figure 3.14

Figure 3.15

Figure 3.16

Figure 3.17

Figure 3.18

Figure 3.19

Figure 3.20

Figure 3.21

Figure 3.22

Figure 3.23

Figure 3.24

chapter four Second processing Parts, deboning, and portion control

Figure 4.1

Figure 4.2

Figure 4.3

Figure 4.4

Figure 4.5

Figure 4.6

Figure 4.7

Figure 4.8

Figure 4.9

Figure 4.10

chapter five Poultry meat inspection and grading

Figure 5.1

Figure 5.2

Figure 5.3

Figure 5.4

Figure 5.5

Figure 5.6

Figure 5.7

Figure 5.8

Figure 5.9

chapter six Packaging

Figure 6.1

Figure 6.2

Figure 6.3

Figure 6.4

Figure 6.5

Figure 6.6

Figure 6.7

Figure 6.8

Figure 6.9

Figure 6.10

Figure 6.11

Figure 6.12

Figure 6.13

Figure 6.14

Figure 6.15

chapter seven Meat quality: Sensory and instrumental evaluations

Figure 7.1

Figure 7.2

Figure 7.3

Figure 7.4

Figure 7.5

Figure 7.6

Figure 7.7

Figure 7.8

Figure 7.9

Figure 7.10

Figure 7.11

Figure 7.12

Figure 7.13

Figure 7.14

chapter eight Microbiological pathogens Live poultry considerations

Figure 8.1

chapter nine Poultry-borne pathogens: Plant considerations

chapter ten Spoilage bacteria associated with poultry

chapter eleven Functional properties of muscle proteins in processed poultry products

Figure 11.1

Figure 11.2

Figure 11.3

Figure 11.4

Figure 11.5

Figure 11.6

Figure 11.7

Figure 11.8

Figure 11.9

chapter twelve Formed and emulsion products

Figure 12.1

Figure 12.2

chapter thirteen Coated poultry products

Figure 13.1

Figure 13.2

Figure 13.3

Figure 13.4

Figure 13.5

Figure 13.6

Figure 13.7

Figure 13.8

Figure 13.9

Figure 13.10

Figure 13.11

Figure 13.12

Figure 13.13

Figure 13.14

Figure 13.15

Figure 13.16

Figure 13.17

chapter fourteen Mechanical separation of poultry meat and its use in products

Figure 14.1

Figure 14.2

Figure 14.3

chapter fifteen Marination, cooking, and curing of poultry products

Figure 15.1

Figure 15.2

Figure 15.3

Figure 15.4

Figure 15.5

Figure 15.6

Figure 15.7

Figure 15.8

Figure 15.9

Figure 15.10

Figure 15.11

Figure 15.12

Figure 15.13

Figure 15.14

Figure 15.15

Figure 15.16

Figure 15.17

chapter sixteen Quality assurance and process control

Figure 16.1

Figure 16.2

Figure 16.3

Figure 16.4

Figure 16.5

Figure 16.6

Figure 16.7

chapter seventeen Nutritive value of poultry meat

Figure 17.1

Figure 17.2

chapter eighteen Processing water and wastewater

Figure 18.1

Figure 18.2

Figure 18.3

chapter nineteen Coproducts and by-products from poultry processing

Figure 19.1

Figure 19.2

Figure 19.3

Figure 19.4

Figure 19.5

Figure 19.6

chapter twenty Poultry processing under animal welfare and organic standards in the United States

chapter twenty-one A brief introduction to some of the practical aspects of the kosher and halal 

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