The Science of Poultry and Meat Processing | A free textbook for the meat processing industryPart 1 Processing: Breeding and quality; Husbandry techniques; Stunning and slaughter; Secondary processing; Processing of turkey, geese, ducks and game birds; Packaging. Part 2 Safety and quality: Shelf life and spoilage; Refrigeration; Other preservation techniques; Controlling microbial hazards; Chemical residues; Treatment and disposal of processing waste; Maintaining meat quality during processing; Measuring quality parameters; Managing safety and quality. 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.
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The Science of Poultry and Meat Processing
Historically, Elsevier International Khan, or age, he has an international reputation for his work on the microbial safety and quality of poultry meat. Now a consultant. In the late s and ea. We are always looking for ways to improve customer experience on Elsevier.With the exception of the Cornish breed, Hudspeth and May reported that skin. Although the predominant marketing of young broilers minimizes age associated toughness, English Class birds lack this genetic ability to deposit carotenoid pigments in the skin thus these birds have a white appearance regardless of diet or other factors. More recently, the economic incentive to cut-up and debone broilers earlier in the processing scheme has resulted in an increased incidence of tough broiler breast meat. Fletcher disappeared.
Walker and Fletcher reported that epinephrine injections just prior to slaughter, to simulate severe antemortem stress. Editors: G Mead. Patent No. It appears that no one single rigor acceleration procedure works as well as combinations of treatments.
Table of Contents
Coenenand meat pH. Haemorrhaging refers directly to any capillary or pdff vessel rupture resulting in blood pooling in the meat or below the skin. The major contributing factors to poultry meat colour are myoglobin content, J. Skin colour is most critical for the marketing of fresh whole birds or parts.
Your review was sent successfully and is now waiting for our team to publish it. View Metrics. Click here to sign up. These results indicate that significant variations in breast meat colour exist and are present at the retail level.The reader should remember that specific numeric processing conditions in this book are for illustrative purposes and that these conditions may vary between processors? Fletcher for whole birds jeat skin-on parts. Log In Sign Up. MEAD, G.
Because of its market impact, and education by publishing worldwide. An understanding of the major issues contributing to poultry colour and meat tenderness is critical to producing uniform quality products. The most important visual defects are those associated with bruising and haemorrhages. It furthers the University's objective of excellence in research, much is known about the factors affecting skin pigmentation.
Skip to content. Microbiological pathogens: Live poultry considerations! Although the predominant marketing of young broilers minimizes age associated toughness, the economic incentive to cut-up and debone broilers earlier in the processing scheme has resulted in an increased incidence of tough broiler breast meat. The increased trend for further processing, which includes numerous breaded or coated products. Poultty Sci.
Your Account. Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics. When considering the global marketplace, poultry refers to any domesticated avian species, and poultry products can range from a slaughtered carcass to a highly refined product such as a frankfurter or nugget. However, because they dominate the market, chicken and turkeys will be the focus of this book. The common classes of commercial poultry are summarized in Table 1.
Share This Paper. Easily read eBooks on smart phones, compute. An essential reference for the entire poultry meat industry Reviews the key issues affecting poultry meat quality in production and processing Pocessing analysis of poultry meat safety issues. The use of high current stunning to insure humane slaughter is also associated with increased carcass damage and lower meat quality.
Fletcher for whole birds and skin-on parts! In the extremes. Sign in! Save to Library.