Introduction to 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. Quality assurance and process control. Nutritive value of poultry meat. Processing water and wastewater. Coproducts and by-products from poultry processing. Poultry processing under animal welfare and organic standards in the United States. A brief introduction to some of the practical aspects of the kosher and halal laws for the poultry industry.
Casey M. Owens, University of Arkansas, Fayetteville, USA Christine Alvarado, Texas Tech University, Lubbock, USA Alan R. Sams, Clemson University, South Carolina, USA
Praise for the First Edition "It is exciting to see this current volume edited by Alan Sams because it clearly fills the need for a modern and comprehensive work. It is authored by qualified scientists in their respective areas of expertise. !This book is both current and readily applicable as a college text and is well referenced such that it is an excellent resource book for advanced study and as a reference manual for the poultry industry." --Daniel L. Fletcher, Professor, University of Georgia, in Poultry Science "This book is a contribution that will be well accepted by the meat and poultry industry. It will surely supply valuable information for use! as a reference and textbook. Those that contributed to this publication are! authorities whose information is authentic and highly regarded." --Journal of Muscle Foods
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