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Poultry Meat Processing And Quality

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Poultry Meat Processing And Quality

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Author : G Mead
language : en
Publisher: Elsevier
Release Date : 2004-06-01

Poultry Meat Processing And Quality written by G Mead and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-06-01 with Technology & Engineering categories.

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues

Poultry Meat Processing

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Author : Casey M. Owens
language : en
Publisher: CRC Press
Release Date : 2010-02-09

Poultry Meat Processing written by Casey M. Owens and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-09 with Business & Economics categories.

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Pro

Poultry Meat Processing

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Author : Casey M. Owens
language : en
Publisher: CRC Press
Release Date : 2000-12-26

Poultry Meat

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Author : Earle S. Snyder
language : en
Publisher:
Release Date :

Poultry Meat written by Earle S. Snyder and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Poultry categories.

Meat Processing

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Author : Joseph P. Kerry
language : en
Publisher: Elsevier
Release Date : 2002-09-06

Meat Processing written by Joseph P. Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-09-06 with Technology & Engineering categories.

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. - Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing - Examines the range of processing techniques that have been deployed at various stages in the supply chain - Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Processing Of Poultry

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Author : G. C. Mead
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06

Processing Of Poultry written by G. C. Mead and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.

Over the last 40 years, poultry-meat production has undergone considerable expansion in much of the developed world. The industry has changed from an essentially farm-based operation to one where economies of scale in rearing and processing have led to a high degree of operational efficiency. As a sequel to these changes, however, there is now greater emphasis on product quality, rather than mere 'production at least cost'. Also, the more recent growth in further processed and 'value-added' convenience items has helped to maintain a buoyant market for poultry, and has shown that the industry can rapidly adapt to changing consumer needs and preferences. It is in the areas of primary processing and further-processed product development that the greatest technological changes have occurred within the industry. Processing, in particular, has become more mechanical, so that most stages in the production of oven-ready carcasses or cut-portions are now either semi-or fully-automated, thus reducing labcur costs and helping to maximise the speed and efficiency of the process. However, not all of the changes that have taken place have necessarily been in the best interests of maintaining product quality, e.g. in relation to meat tenderness and microbial contamina tion, and it is essential for any processor to understand fully the effects of processing on all aspects of meat quality, including the efficacy of possible control measures.

Food Safety In Poultry Meat Production

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Author : Kumar Venkitanarayanan
language : en
Publisher: Springer
Release Date : 2019-03-11

Food Safety In Poultry Meat Production written by Kumar Venkitanarayanan and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-11 with Technology & Engineering categories.

This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production. Chapters address recent topics of interest such as organic poultry production, antimicrobial resistant pathogens in poultry, antibiotic usage in poultry production, and pre- and post- harvest approaches to improving poultry meat safety. The last couple of decades have observed a significant increase in poultry meat production in the US. However, poultry meat is a potential source of foodborne pathogens such as Salmonella, Campylobacter spp. and pathogenic Escherichia coli (APEC linked to human infections), leading to economic losses to the poultry industry and impacting public health. Advances in knowledge in microbiology, molecular biology, immunology and “omics” fields have intensified efforts to improve the microbiological safety of poultry by targeting virulence mechanisms of the pathogens, developing vaccines and improving gut health in chickens. Moreover, due to the emergence of multidrug resistance in poultry-borne pathogens, and growth of organic poultry production, there exists significant interest for developing natural strategies for controlling pathogens in chickens. This edited volume provides insight into these strategies and covers other material of interest to food microbiologists, public health personnel, and poultry scientists. Readers of various backgrounds will appreciate its incorporation of recent developments not covered in other publications on the subject.

Handbook Of Poultry Science And Technology Primary Processing

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Author : Isabel Guerrero-Legarreta
language : en
Publisher: John Wiley & Sons
Release Date : 2010-03-30

Handbook Of Poultry Science And Technology Primary Processing written by Isabel Guerrero-Legarreta and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-30 with Technology & Engineering categories.

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

Achieving Sustainable Production Of Poultry Meat Volume 1

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Author : Steven C. Ricke
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2017-01-01

Achieving Sustainable Production Of Poultry Meat Volume 1 written by Steven C. Ricke and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-01-01 with Technology & Engineering categories.

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Achieving Sustainable Production Of Poultry Meat Volume 1

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Author : Prof. Steven C. Ricke
language : en
Publisher: Burleigh Dodds Science Publishing
Release Date : 2016-12-31

Achieving Sustainable Production Of Poultry Meat Volume 1 written by Prof. Steven C. Ricke and has been published by Burleigh Dodds Science Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-12-31 with Technology & Engineering categories.

Reviews latest research on zoonoses affecting poultry meat such as Salmonella and Campylobacter as well as methods for their control on the poultry farm and in the slaughterhouse Summarises advances in understanding and optimising poultry quality traits such as flavour, colour, tenderness, shelf life and nutritional quality Discusses developments in measuring and reducing the environmental impact of poultry production

Poultry Meat Processing And Quality

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