Read e-book online Handbook of Poultry Science and Technology, Volume 2 PDF

By Isabel Guerrero-Legarreta, Alma Delia Alarc?n-Rojo, Christine Alvarado, Amarinder S. Bawa, Francisco Guerrero-Avenda?o, Janne Lund?n, Lisa McKee, José ?ngel Pérez-?lvarez, Yoshinori Mine, Casey M. Owens, Joe M. Regenstein, Marcelo R. Rosmini, Jorge Sorian

A finished reference for the chicken industry—Volume 2 describes fowl processing from uncooked meat to ultimate retail products

With an remarkable point of insurance, the Handbook of chook technological know-how and Technology offers an up to date and accomplished reference on chicken processing. Volume 2: Secondary Processing covers processing fowl from uncooked meat to raw, cooked or semi-cooked retail items. It contains the medical, technical, and engineering rules of chook processing, tools and product different types, product production and attributes, and sanitation and defense.

Volume 2: Secondary Processing is split into seven elements:

  • Secondary processing of bird products—an evaluation
  • Methods in processing chook products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat elements
  • Product manufacturing—includes canned bird meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), chicken ham, luncheon meat, processed practical egg items, and exact nutritional items for the aged, the ailing, kids, and babies
  • Product caliber and sensory attributes—includes texture and tenderness, protein and chicken meat caliber, flavors, colour, dealing with refrigerated chicken, and extra
  • Engineering rules, operations, and equipment—includes processing apparatus, thermal processing, packaging, and extra
  • Contaminants, pathogens, research, and caliber assurance—includes microbial ecology and spoilage in chook and chook items; campylobacter; microbiology of ready-to-eat bird items; and chemical and microbial research
  • Safety structures within the United States—includes U.S. sanitation requisites, HACCP, U.S. enforcement instruments and mechanisms

Chapter 1 Processed bird items: A Primer (pages 1–11): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 2 Gelation and Emulsion: rules (pages 13–23): Ana Paola Zogbi and Walter Onofre Benejam
Chapter three Gelation and Emulsion: purposes (pages 25–33): Elvia Hernandez?Hernandez and Isabel Guerrero?Legarreta
Chapter four Battering and Breading: ideas and procedure improvement (pages 35–45): Susana Fiszman and Teresa Sanz
Chapter five Battering and Breading: Frying and Freezing (pages 47–58): Susana Fiszman and Ana Salvador
Chapter 6 Mechanical Deboning: ideas and gear (pages 59–72): Manuel Viuda?Martos, Elena Jose Sanchez?Zapata, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter 7 Mechanical Deboning: functions and Product kinds (pages 73–80): Casilda Navarro?Rodriguez de Vera, Elena Jose Sanchez?Zapata, Manuel Viuda?Martos and Jose Angel Perez?Alvarez
Chapter eight Marination, Cooking, and Curing: rules (pages 81–88): Francisco Alfredo Nu?nez?Gonzalez
Chapter nine Marination, Cooking, and Curing: purposes (pages 89–100): Alma Delia Alarcon?Rojo
Chapter 10 Nonmeat elements (pages 101–123): Elena Jose Sanchez?Zapata, Manuel Viuda?Martos, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter eleven evaluate of Processed chicken items (pages 125–142): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 12 Canned fowl Meat (pages 143–157): Alicia Grajales?Lagunes and Alicia de Anda?Salazar
Chapter thirteen Turkey Bacon (pages 159–171): Edith Ponce?Alquicira and Octavio Dublan?Garcia
Chapter 14 Turkey Sausages (pages 173–185): Alfonso Totosaus?Sanchez, Juan Francisco and Hernandez Chavez
Chapter 15 Breaded items (Nuggets) (pages 187–198): Maria de Lourdes Perez?Chabela and Alfonso Totosaus?Sanchez
Chapter sixteen Paste items (PATE) (pages 199–207): Alfonso Totosaus?Sanchez
Chapter 17 chicken Ham (pages 209–232): Vandana Sohlia and Amarinder S. Bawa
Chapter 18 Luncheon Meat together with Bologna (pages 233–254): Baciliza Quintero Salazar and Edith Ponce?Alquicira
Chapter 19 Processed Egg items: viewpoint on dietary Values (pages 255–274): Mahendra P. Kapoor, Molay okay. Roy and Lekh R. Juneja
Chapter 20 nutritional items for precise Populations (pages 275–291): Jorge Soriano?Santos
Chapter 21 Sensory research (pages 293–310): Maria Dolors Guardia, Carmen Sarraga and Luis Guerrero
Chapter 22 Texture and Tenderness in chook items (pages 311–325): Lisa H. McKee
Chapter 23 Protein and chook Meat caliber (pages 327–337): Massami Shimokomaki, Adriana Louren Soares and Elza Iouko Ida
Chapter 24 fowl style: normal features and functions (pages 339–357): Jose Angel Perez?Alvarez, Esther Sendra?Nadal and Elena Jose Sanchez?Zapata
Chapter 25 fowl Meat colour (pages 359–388): Alessandra Guidi and L. Castigliego
Chapter 26 Refrigerated fowl dealing with (pages 389–400): Esther Sendra?Nadal, Estrella Sayas Barbera and Juana Fernandez Lopez
Chapter 27 uncomplicated Operations and prerequisites (pages 401–416): M. C. Pandey and Amarinder S. Bawa
Chapter 28 Poultry?Processing apparatus (pages 417–433): Jose Jorge Chanona?Perez, Liliana Alamilla?Beltran, Ernesto Mendoza?Madrid, Jorge Welti?Chanes and Gustavo F. Gutierrez?Lopez
Chapter 29 Thermal Processing (pages 435–447): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 30 Packaging for fowl items (pages 449–459): S. N. Sabapathi and Amarinder S. Bawa
Chapter 31 illness of chicken items (pages 461–483): Marcelo L. Signorini and Jose L. Flores?Luna
Chapter 32 Microbial Ecology and Spoilage of bird Meat and chook Meat items (pages 485–493): Elina J. Vihavainen and Johanna Bjorkroth
Chapter 33 Campylobacter in bird Processing (pages 495–506): Marja?Liisa Hanninen
Chapter 34 Microbiology of Ready?to?Eat fowl items (pages 507–515): Carol W. Turner
Chapter 35 Chemical research of bird Meat (pages 517–525): Maria de Lourdes Perez?Chabela
Chapter 36 Microbial Analytical method for Processed bird items (pages 527–544): Omar A. Oyarzabal and Syeda okay. Hussain
Chapter 37 Sanitation requisites (pages 545–572): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 38 HACCP for the bird (pages 573–585): Lisa H. McKee
Chapter 39 FSIS Enforcement instruments and methods (pages 587–601): Y. H. Hui and Isabel Guerrero?Legarreta

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Coalescence stability of emulsions containing globular milk proteins. Adv Colloid Interface Sci 123–126 (Special Issue): 259–293. REFERENCES 23 Totosaus A, Guerrero-Legarreta I. 2006. Propiedades funcionales y de textura. , Ciencia y Tecnolog´ıa de Carnes. Mexico City, Mexico: Limusa, pp. 229–251. Walstra P, Geurts A, Nomen A, Jellema A, van Boekel AA. 1999. Dairy Technology. New York: Marcel Dekker. Wirth F. 1992. Tecnolog´ıa de los Embutidos Escaldados. Zaragoza, Spain: Acribia. Wong DWS. 1995.

2003). Very efficient thickeners, such as pectin, guar gum, or alginates, can inhibit odor compound volatility (Leland, 1997). , 2002). REFERENCES Border´ıas AJ, Lamua M, Tejada M. 1983. Texture analysis of fish fillets and minced fish by both sensory and instrumental methods. J Food Technol 18:85–95. Brossard C, Rousseau F, Dumont JP. 1996. Flavour release and flavour perception in oil-in water emulsions: Is the link so close? , Flavour Science: Recent Developments. Cambridge, UK: The Royal Society of Chemistry, pp.

Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Sci 64:399–403. Matsumura Y, Mori T. 1996. Gelation. , Methods of Testing Protein Functionality. New York: Blackie Academic & Professional. Nawar W. 1993. L´ıpidos. , Qu´ımica de los Alimentos. Zaragoza, Spain: Acribia. Ordo˜nez JA, Cambero MI, Fern´andez L, Garc´ıa ML, Garc´ıa de Fernando G, de la Hoz L, Selgas MD. 1998a. , Tecnolog´ıa de los Alimentos, Vol. I. Madrid: S´ıntesis, pp. 60–74. Ordo˜nez JA, Cambero MI, Fern´andez L, Garc´ıa ML, Garc´ıa de Fernando G, de la Hoz L, Selgas MD.

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