Poultry products processing : an industry guide

Chapter 1: Poultry Meat Processing and Product Technology Introduction Production Consumption Trends in Poultry Meat Marketing Export Markets References Chapter 2: Basic Anatomy and Muscle Biology Introduction Structure of Meat-Producing Poultry Muscle Tissue Muscle Proteins Muscle Contraction Fiber Type Epithelial Tissue Nervous Tissue Connective Tissue Postmortem Changes References Chapter 3: Catching and Hauling Live Birds Introduction Catching Hauling References ©2002 CRC Press LLC Chapter 4: Primary Processing of Poultry Introduction Receiving and Weighing Stunning Bleeding Scalding Feather Removal Oil Gland and Feet Removal Rehanging Evisceration Inspection Giblet Harvesting Lungs, Head and Crop Removal Inside/Outside Bird Wash Chilling Weighing, Grading and Packing Optional Treatments—Electrical Stimulation References Chapter 5: Stunning of Poultry Introduction Electrical Stunning Gas Stunning Mechanical Stunning No Stunning Studying the Effect of Stunning on Electroencephalogram (EEG) Neck Cutting and Bleeding References Chapter 6: Inspection, Grading, Cut Up and Composition Introduction Inspection Grading Classification Cut Up and Yield Composition References ©2002 CRC Press LLC Chapter 7: Preservation by Chilling, Heating and Other Means Introduction Preservation by Low Temperature (Chilling, Freezing) Thawing Preservation by High Temperature Drying Preservation by Chemicals Radiation Modified Atmosphere and Vacuum Packaging References Chapter 8: Meat Processing—Equipment Introduction Size Reduction Mixing Injection Tenderization and Maceration Tumbling and Massaging Stuffing and Linking Forming Battering and Breading Cooking Smoking Slicing and Dicing Packaging Metal Detection References Chapter 9: Poultry Products—Formulations and Gelation Introduction Processed Poultry Products Non-Meat Ingredients Recipes Protein Gelation Comminuted Meat Batters (Meat “Emulsions”) References ©2002 CRC Press LLC Chapter 10: Battering and Breading Introduction Pre-Dusting Battering Breading Developing a Batter and Breading System Frying Freezing Troubleshooting References Chapter 11: Microbiology and Sanitation Introduction Types of Microorganisms and Growth Factors Affecting Microbial Growth Assessing the Number of Microorganisms Potential Contamination Sources During Poultry Processing Significant Microorganisms in Poultry Meat Sanitation in Poultry Processing Plants Sampling and Microbiological Criteria References Chapter 12: Hazard Analysis Critical Control Points (HACCP) Introduction The Seven HACCP Principles HACCP Models Poultry Slaughter Model Cooked Product Model Battered and Breaded Chicken Fillets References Chapter 13: Meat Color and Flavor Introduction Light and Color Meat Color ©2002 CRC Press LLC Factors Affecting Skin and Meat Color Color Defects Flavor of Poultry Meat References Chapter 14: Measuring Sensory and Functional Properties Introduction Sensory Evaluation Texture Water-Holding Capacity (WHC) Fat-Holding Capacity References Chapter 15: By-Products and Waste Introduction Feathers Offal and Bone The Pet Food Industry Rendering Wastewater Treatment References