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Informationen zum Autor 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. Klappentext Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia. Zusammenfassung Together with the Handbook of Poultry Processing: Husbandry, Slaughter, Preservation and Safety, this title provides a comprehensive reference for the poultry industry, bringing together an editorial and author team with US and international members and a broad range of topics. Inhaltsverzeichnis Contributors. Preface. PART I SECONDARY PROCESSING OF POULTRY PRODUCTS. 1 Processed Poultry Products: A Primer ( Isabel Guerrero-Legarreta and Y.H. Hui ). PART II METHODS FOR PROCESSING POULTRY PRODUCTS. 2 Gelation and Emulsion: Principles ( Ana Paola Zogbi and Walter Onofre Benejam ). 3 Gelation and Emulsion: Applications ( Elvia Hernández-Hernández and Isabel Guerrero-Legarreta ). 4 Battering and Breading: Principles and System Development ( Susana Fiszman and Teresa Sanz ). 5 Battering and Breading: Frying and Freezing ( Susana Fiszman and Ana Salvador ). 6 Mechanical Deboning: Principles and Equipment ( Manuel Viuda-Martos, Elena José Sánchez-Zapata, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez ). 7 Mechanical Deboning: Applications and Product Types ( Casilda Navarro-Rodríguez de Vera, Elena José Sánchez-Zapata, Manuel Viuda-Martos, and José Ángel Pérez-Álvarez ). 8 Marination, Cooking, and Curing: Principles ( Francisco Alfredo Nuñez-González ). 9 Marination, Cooking, Curing: Applications ( Alma Delia Alarcón-Rojo ). 10 Nonmeat Ingredients ( Elena José Sánchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez ). PART III PRODUCT MANUFACTURING. 11 Overview of Processed Poultry Products ( Y.H. Hui and Isabel Guerrero-Legarreta ). 12 Canned Poultry Meat ( Alicia Grajales-Lagunes and Alicia de Anda-Salazar ). 13 Turkey Bacon ( Edith Ponce-Alquicira and Octavio Dublán-García ). 14 Turkey Sausages ( Alfonso Totosaus-Sánchez and Juan Francisco Hernández Chávez ). 15 Breaded Products (Nuggets) ( María de Lourdes Pérez-Chabela and Alfonso Totosaus-Sánchez ). 16 Paste Products (Pâté) ( Alfonso Totosaus-Sánchez ). 17 Poultry Ham ( Vandana Sohlia and Amarinder S. Bawa ). 18 Luncheon Meat Including Bologna ( Baciliza Quintero Salazar and Edith Ponce-Alquicira ). 19 Processed Egg Products: Perspective on Nutritional Values ( Mahendra P. Kapoor, Molay K. Roy, and Lekh R. Juneja ). 20 Dietary Products for Special Populations ( Jorge Soriano-Santos ). PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES. 21 Sensory Analysis ( María Dolors Guárdia, Carmen Sárraga, and Luis Guerrero Asorey ). 22 Texture and Tenderness in Poultry Products( Lisa H. Mckee ). 23 Protein...
Inhaltsverzeichnis
PART 1: SECONDARY PROCESSING.
1. Secondary processing.
PART 2: METHODS IN PROCESSING.
2. Emulsions: Principles.
3. Emulsions: Applications.
4. Breading: Principles.
5. Breading: Frying and freezing.
6. Mechan. deboning: Principles.
7. Mechan. deboning: Applications.
8. Marination: Principles.
9. Marination: Applications.
10. Non-meat ingredients.
PART 3: PRODUCT MANUFACTURING.
11. An overview on processed meat.
12. Canned poultry meat.
13. Turkey bacon.
14. Turkey sausages.
15. Breaded product (nuggets).
16. Paste product (paté).
17. Poultry ham.
18. Luncheon meat.
19. Eggs in processed products.
20. Special dietary products.
PART 4: PRODUCT QUALITY.
21. Sensory attributes.
22. Texture and tenderness.
23. Protein and poultry meat quality.
24. Flavors.
25. Color.
26. Refrigerated poultry handling.
PART 5: ENGINEERING PRINCIPLES.
27. Basic operations and conditions.
28. Processing equipment.
29. Thermal processing.
30. Packaging.
PART 6: CONTAMINANTS.
31. Contamination.
32. Microbial ecology and spoilage.
33. Campylobacter.
34. Microbiology: ready-to-eat.
35. Chemical analysis.
36. Microbial analysis.
PART 7: U.S. SAFETY SYSTEMS.
37. Sanitation requirements in US.
38. Principles of HACCP.
39. Enforcement tools in US.
