دانلود کتاب Handbook of Poultry Science and Technology, Volume 2

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products 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 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms Content: Chapter 1 Processed Poultry Products: A Primer (pages 1–11): Isabel Guerrero?Legarreta and Y. H. HuiChapter 2 Gelation and Emulsion: Principles (pages 13–23): Ana Paola Zogbi and Walter Onofre BenejamChapter 3 Gelation and Emulsion: Applications (pages 25–33): Elvia Hernandez?Hernandez and Isabel Guerrero?LegarretaChapter 4 Battering and Breading: Principles and System Development (pages 35–45): Susana Fiszman and Teresa SanzChapter 5 Battering and Breading: Frying and Freezing (pages 47–58): Susana Fiszman and Ana SalvadorChapter 6 Mechanical Deboning: Principles and Equipment (pages 59–72): Manuel Viuda?Martos, Elena Jose Sanchez?Zapata, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?AlvarezChapter 7 Mechanical Deboning: Applications and Product Types (pages 73–80): Casilda Navarro?Rodriguez de Vera, Elena Jose Sanchez?Zapata, Manuel Viuda?Martos and Jose Angel Perez?AlvarezChapter 8 Marination, Cooking, and Curing: Principles (pages 81–88): Francisco Alfredo Nu?nez?GonzalezChapter 9 Marination, Cooking, and Curing: Applications (pages 89–100): Alma Delia Alarcon?RojoChapter 10 Nonmeat Ingredients (pages 101–123): Elena Jose Sanchez?Zapata, Manuel Viuda?Martos, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?AlvarezChapter 11 Overview of Processed Poultry Products (pages 125–142): Y. H. Hui and Isabel Guerrero?LegarretaChapter 12 Canned Poultry Meat (pages 143–157): Alicia Grajales?Lagunes and Alicia de Anda?SalazarChapter 13 Turkey Bacon (pages 159–171): Edith Ponce?Alquicira and Octavio Dublan?GarciaChapter 14 Turkey Sausages (pages 173–185): Alfonso Totosaus?Sanchez, Juan Francisco and Hernandez ChavezChapter 15 Breaded Products (Nuggets) (pages 187–198): Maria de Lourdes Perez?Chabela and Alfonso Totosaus?SanchezChapter 16 Paste Products (PATE) (pages 199–207): Alfonso Totosaus?SanchezChapter 17 Poultry Ham (pages 209–232): Vandana Sohlia and Amarinder S. BawaChapter 18 Luncheon Meat Including Bologna (pages 233–254): Baciliza Quintero Salazar and Edith Ponce?AlquiciraChapter 19 Processed Egg Products: Perspective on Nutritional Values (pages 255–274): Mahendra P. Kapoor, Molay K. Roy and Lekh R. JunejaChapter 20 Dietary Products for Special Populations (pages 275–291): Jorge Soriano?SantosChapter 21 Sensory Analysis (pages 293–310): Maria Dolors Guardia, Carmen Sarraga and Luis GuerreroChapter 22 Texture and Tenderness in Poultry Products (pages 311–325): Lisa H. McKeeChapter 23 Protein and Poultry Meat Quality (pages 327–337): Massami Shimokomaki, Adriana Louren Soares and Elza Iouko IdaChapter 24 Poultry Flavor: General Aspects and Applications (pages 339–357): Jose Angel Perez?Alvarez, Esther Sendra?Nadal and Elena Jose Sanchez?ZapataChapter 25 Poultry Meat Color (pages 359–388): Alessandra Guidi and L. CastigliegoChapter 26 Refrigerated Poultry Handling (pages 389–400): Esther Sendra?Nadal, Estrella Sayas Barbera and Juana Fernandez LopezChapter 27 Basic Operations and Conditions (pages 401–416): M. C. Pandey and Amarinder S. BawaChapter 28 Poultry?Processing Equipment (pages 417–433): Jose Jorge Chanona?Perez, Liliana Alamilla?Beltran, Ernesto Mendoza?Madrid, Jorge Welti?Chanes and Gustavo F. Gutierrez?LopezChapter 29 Thermal Processing (pages 435–447): Isabel Guerrero?Legarreta and Y. H. HuiChapter 30 Packaging for Poultry Products (pages 449–459): S. N. Sabapathi and Amarinder S. BawaChapter 31 Contamination of Poultry Products (pages 461–483): Marcelo L. Signorini and Jose L. Flores?LunaChapter 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products (pages 485–493): Elina J. Vihavainen and Johanna BjorkrothChapter 33 Campylobacter in Poultry Processing (pages 495–506): Marja?Liisa HanninenChapter 34 Microbiology of Ready?to?Eat Poultry Products (pages 507–515): Carol W. TurnerChapter 35 Chemical Analysis of Poultry Meat (pages 517–525): Maria de Lourdes Perez?ChabelaChapter 36 Microbial Analytical Methodology for Processed Poultry Products (pages 527–544): Omar A. Oyarzabal and Syeda K. HussainChapter 37 Sanitation Requirements (pages 545–572): Y. H. Hui and Isabel Guerrero?LegarretaChapter 38 HACCP for the Poultry Industry (pages 573–585): Lisa H. McKeeChapter 39 FSIS Enforcement Tools and Processes (pages 587–601): Y. H. Hui and Isabel Guerrero?Legarreta