Handbook of Poultry Science and Technology, Volume 1, Primary Processing (eBook)

A comprehensive reference for the poultry
industry--Volume 1 describes everything from husbandry
up to preservation

With an unparalleled level of coverage, the Handbook of
Poultry Science and Technology provides an up-to-date and
comprehensive reference on poultry processing. Volume 1
describes husbandry, slaughter, preservation, and safety. It
presents all the details professionals need to know beginning with
live poultry through to the freezing of whole poultry and
predetermined cut parts. Throughout, the coverage focuses on one
paramount objective: an acceptable quality and a safe product for
consumer purchase and use. The text includes safety requirements
and regulatory enforcement in the United States, EU, and Asia.

Volume 1: Primary Processing is divided into seven
parts:

* Poultry: biology to pre-mortem status--includes
such topics as classification and biology, competitive exclusion,
transportation to the slaughterhouse, and more

* Slaughtering and cutting--includes the
slaughterhouse building and required facilities, equipment, and
operations; carcass evaluation and cutting; kosher and halal
slaughter; and more

* Preservation: refrigeration and freezing--includes
the biology and physicochemistry of poultry meat in rigor mortis
under ambient temperature, as well as changes that occur during
freezing and thawing; engineering principles; equipment and
processes; quality; refrigeration and freezing for various
facilities; and more

* Preservation: heating, drying, chemicals, and
irradiation

* Composition, chemistry, and sensory
attributes--includes quality characteristics,
microbiology, nutritional components, chemical composition, and
texture of raw poultry meat

* Eggs--includes egg attributes, science, and
technology

* Sanitation and Safety--includes PSE,
poultry-related foodborne diseases, OSHA requirements, HACCP and
its application, and more