Read more
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 POULTRY: BIOLOGY TO PREMORTEM STATUS. 1 Poultry Biology, Classification, and Trade Descriptions ( Y.H. Hui and Isabel Guerrero-Legarreta ). 2 Competitive Exclusion Treatment in Poultry Management ( Carita Schneitz and Geoffrey Mead ). 3 Premortem Handling. ( Lorenzo Antonio Durán-Meléndez ). 4 Transportation to the Slaughterhouse ( Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta ). PART II SLAUGHTERING AND CUTTING. 5 Slaughterhouse Building and Facility Requirements ( Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta ). 6 Slaughtering Equipment and Operations ( Juan Fernández-López, Esther Sendra-Nadal, and Estrella Sayas-Barberá ). 7 Poultry Carcass Evaluation and Cutting ( Lorenzo Antonio Durán-Meléndez ). 8 Official Control of Slaughterhouse and Processing Plants ( Nina Kaario and Janne Lundén ). 9 Poultry Packaging ( Alfonso Totosaus-Sánchez ). 10 Kosher Laws in Food Processing ( Joe M. Regenstein and Carrie E. Regenstein ). 11 Food Production from the Halal Perspective ( Yaakob B. Che Man and Awis Qurni Sazili ). PART III PRESERVATION: REFRIGERATION AND FREEZING. 12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature ( Estrella Sayas-Barberá, Juana Fernández-López, and Esther Sendra-Nadal ). 13 Physicochemical Changes During Freezing and Thawing of Poultry Meat ( Alma Delia Alarcón-Rojo and Héctor Janacua-Vidales ). 14 Low-Temperature Storage of Poultry ( María Elena Carranco-Jáuregui, Silvia Carrillo-Domínguez, and María de la Concepción Calvo Carillo ). 15 Engineering Principles of Freezing ( Liliana Alamilla-Beltrán, José Jorge Chanona-Pérez, José Fernando González-Sánchez, and Gustavo F. Gutiérrez-López ). 16 Quality of Frozen Poultry ( Esther Sendra-Nadal, Estrella Sayas-Barberá, and Juana Fernández-López ). 17 Quality of Refrigerated Poultry ( Vandan Sohlia and Amarinder S. Bawa ). 18 Refrigeration Equipment and Operations ( Mallika Manral and Amarinder S. Bawa ). 19 Freezing Equipment and Operations ( Marhta Yarely Leal Ramos ). 20 Refrigeration and Freezing in Central Facilities and Retail Stores ( K. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa ). 21 Refrigeration and Freezing in Industrial Food Facilities (Hos...
List of contents
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.
