1st Edition

Poultry Products Processing An Industry Guide

By Shai Barbut Copyright 2001

    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.

    1. Poultry Meat Processing and Product Technology:
    Introduction
    Production
    Consumption
    Trends in Poultry Meat Marketing
    Export Markets
    References
    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
    3. Catching and Hauling Live Birds:
    Introduction
    Catching
    Hauling
    References
    4. Primary Processing of Poultry:
    Introduction
    Receiving and Weighing
    Stunning
    Bleeding
    Scalding
    Feather Removal
    Oil Gland and Feet Removal
    Rehanging
    Evisceration
    Inspection
    Giblet Harvest
    Lung, Head, and Crop Removal
    Inside/Outside Bird Wash
    Chilling
    Weighing, Grading and Packing
    Optional Treatments Electrical Stimulation
    References
    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
    6. Inspection, Grading, Cut Up and Composition:
    Introduction
    Inspection
    Grading and Classification
    Classification
    Cut Up and Yield
    Composition
    References
    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
    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
    9. Poultry Products Formulations and Gelation:
    Introduction
    Processed Poultry Products
    Non-Meat Ingredients
    Recipes
    Protein Gelation
    Comminuted Meat Batters (Meat "Emulsions")
    References
    10. Battering and Breading:
    Introduction
    Pre-Dusting
    Battering
    Breading
    Developing a Batter and Breading System
    Frying
    Freezing
    Troubleshooting
    References
    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
    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
    13. Meat Color and Flavor:
    Introduction
    Light and Color
    Meat Color
    Factors Affecting Skin and Meat Color
    Color Defects
    Flavor of Poultry Meat
    References
    14. Measuring Sensory and Functional Properties:
    Introduction
    Sensory Evaluation
    Texture
    Water-Holding Capacity (WHC)
    Fat-Holding Capacity
    References
    15. By-Products and Waste:
    Introduction
    Feathers
    Offal and Bone
    The Pet Food Industry
    Rendering
    Wastewater Treatment
    References
    Index

    Biography

    Shai Barbut

    "…a readable, scholarly book, which presents a snapshot of the poultry processing industry…will stand the test of time without difficulty…The book is a valuable guide for anyone entering or studying the poultry processing or products industry. For those already involved, it will provide a valuable reference work. Training of employees and management personnel is another potential application."
    - World's Poultry Science Journal

    "This book will provide the poultry industry and academia a valuable resource for poultry processing. It contains an effective presentation of theoretical and practical aspects of poultry eat processing in an overall logical sequence."
    - N.G. Marriott in Journal of Muscle Foods