Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe produ
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe product manufacturing. The book opens with an overview of the poultry industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further processing. Several chapters are devoted to meat product formulations (including numerous recipes), processing equipment, and principles of equipment operation. A separate chapter is devoted to the growing field of battering and breading poultry products, such as chicken nuggets, with many illustrations of equipment operation, discussions of the various breading employed, and trouble shooting. Another section focuses on food safety, microbiology, sanitation methods, and HACCP, including models for primary and further processing. Material on meat color, color defects, flavor, and sensory analysis is also included to help the reader understand factors affecting the challenges and problems the industry faces when marketing poultry products.
Both meat and egg products, produced by the poultry industry, present a challenge during primary processing as the raw materials are obtained from the farm. Over past 50 years line speed has increased at a tremendous rate while more attention has been placed on food safety. The introduction of HACCP programs has helped the industry maintain high standards. The review includes flow diagrams which also point out the potential hazards and suggestions for critical control points, in an HACCP generic model for processing raw poultry meat and a model for pasteurized liquid eggs. Examples of a few hazards and ways to deal with them at the plant level are provided as an illustration of the approach to construct an HACCP plan.
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the many steps involved in converting poultry muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the critical points required to assure high quality and safe produ
Both meat and egg products, produced by the poultry industry, present a challenge during primary processing as the raw materials are obtained from the farm. Over past 50 years line speed has increased at a tremendous rate while more attention has been placed on food safety. The introduction of HACCP programs has helped the industry maintain high standards. The review includes flow diagrams which also point out the potential hazards and suggestions for critical control points, in an HACCP generic model for processing raw poultry meat and a model for pasteurized liquid eggs. Examples of a few hazards and ways to deal with them at the plant level are provided as an illustration of the approach to construct an HACCP plan.
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