DescriptionA 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
PART I POULTRY: BIOLOGY TO PREMORTEM STATUS.
1 Poultry Biology, Classification, and Trade Descriptions (Y.H. Hui and Isabel Guerrero-Legarreta).
2 Competitive Exclusion Treatment in Poultry Management (Carita Schneitz and Geoffrey Mead).
3 Premortem Handling. (Lorenzo Antonio Durán-Meléndez).
4 Transportation to the Slaughterhouse (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta).
PART II SLAUGHTERING AND CUTTING.
5 Slaughterhouse Building and Facility Requirements (Daniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta ).
6 Slaughtering Equipment and Operations (Juan Fernández-López, Esther Sendra-Nadal, and Estrella Sayas-Barberá).
7 Poultry Carcass Evaluation and Cutting (Lorenzo Antonio Durán-Meléndez).
8 Official Control of Slaughterhouse and Processing Plants (Nina Kaario and Janne Lundén).
9 Poultry Packaging (Alfonso Totosaus-Sánchez).
10 Kosher Laws in Food Processing (Joe M. Regenstein and Carrie E. Regenstein).
11 Food Production from the Halal Perspective (Yaakob B. Che Man and Awis Qurni Sazili).
PART III PRESERVATION: REFRIGERATION AND FREEZING.
12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature (Estrella Sayas-Barberá, Juana Fernández-López, and Esther Sendra-Nadal).
13 Physicochemical Changes During Freezing and Thawing of Poultry Meat (Alma Delia Alarcón-Rojo and Héctor Janacua-Vidales).
14 Low-Temperature Storage of Poultry (María Elena Carranco-Jáuregui, Silvia Carrillo-Domínguez, and María de la Concepción Calvo Carillo).
15 Engineering Principles of Freezing (Liliana Alamilla-Beltrán, José Jorge Chanona-Pérez, José Fernando González-Sánchez, and Gustavo F. Gutiérrez-López).
16 Quality of Frozen Poultry (Esther Sendra-Nadal, Estrella Sayas-Barberá, and Juana Fernández-López).
17 Quality of Refrigerated Poultry (Vandan Sohlia and Amarinder S. Bawa).
18 Refrigeration Equipment and Operations (Mallika Manral and Amarinder S. Bawa).
19 Freezing Equipment and Operations (Marhta Yarely Leal Ramos).
20 Refrigeration and Freezing in Central Facilities and Retail Stores (K. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa).
21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) (Vandana Sohlia and Amarinder S. Bawa).
PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION.
22 Heating, Drying, and Chemicals (José Arturo García-Macías).
23 Irradiation (María Pilar González-Santiago, Beatriz Caballero-Santos, Magdalena Tudela-Carrasco, and José María Fernández-Ginés).
PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES.
24 Quality Characteristics of Poultry Products (Sarah Padilla).
25 Chemical Composition and Nutritional Content of Raw Poultry Meat (Jorge Soriano-Santos).
26 Poultry Meat Tenderness (Casey M. Owens and Jason K. Apple).
27 Pale, Soft and Exudative Poultry Meat (Casey M. Owens and Jason K. Apple).
PART VI EGGS.
28 Nutritional and Health Attributes of Eggs (Yuan Ren, Jianping Wu, and Robert Renema).
29 Functional Properties of Egg Components in Food Systems (Yoshinori Mine and Marie Yang).
PART VII SANITATION AND SAFETY.
30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics) (María de Lourdes Pérez-Chabela).
31 Factors Affecting Microbial Growth in Fresh Poultry (Carol W. Turner).
32 Basic Principles of the HACCP System in the Poultry Industry (Chitra Wendakoon).
33 HACCP in Poultry Slaughterhouses (Marjatta Rahkio).
34 Online Inspection (Kevin Chao).
35 Poultry-Related Foodborne Disease (Lisa McKee).
36 Poultry-Related Foodborne Diseases in Central and South America (Gabriel J. Sequeira, Luis E. Marti, and Marcelo R. Rosmini).
37 Overview of Poultry Processing and Workers' Safety (Y.H. Hui and Isabel Guerrero-Legarreta).
38 Poultry-Processing Industry and eTool (Y.H. Hui and Isabel Guerrero-Legarreta).
Contents of Volume 2: Secondary Processing.