Poultry meat processing /
| Other Authors: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press,
[2001]
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| Subjects: |
Table of Contents:
- Introduction of poultry meat processing
- Preslaughter factors affecting poultry meat quality
- First processing : slaughter through chilling
- Second processing : parts, deboning, and portion control
- Poultry meat inspection and grading
- Packaging
- Meat quality : sensory and instrumental evaluations
- Microbiological pathogens : live poultry considerations
- Poultry-borne pathogens : plant considerations
- Spoilage bacteria associated with poultry
- Functional properties of muscle proteins in processed poultry products
- Formed and emulsion products
- Coated poultry products
- Mechanical separation of poultry meat and its use in products
- Marination, cooking, and curing of poultry products
- A brief introduction of some of the practical aspects of the kosher and halal laws for the poultry industry
- Processing water and wastewater
- Quality assurance and process control