A complete reference for the chook industry—Volume 2 describes fowl processing from uncooked meat to ultimate retail products
With an exceptional point of insurance, the Handbook of fowl technological know-how and Technology offers an up to date and entire reference on chook processing. Volume 2: Secondary Processing covers processing chicken from uncooked meat to raw, cooked or semi-cooked retail items. It contains the clinical, technical, and engineering ideas of fowl processing, equipment and product different types, product production and attributes, and sanitation and safety.
Volume 2: Secondary Processing is split into seven parts:
- Secondary processing of fowl products—an overview
- Methods in processing bird products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients
- Product manufacturing—includes canned fowl meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), bird ham, luncheon meat, processed useful egg items, and targeted nutritional items for the aged, the ailing, childrens, and infants
- Product caliber and sensory attributes—includes texture and tenderness, protein and chook meat caliber, flavors, colour, dealing with refrigerated fowl, and more
- Engineering ideas, operations, and equipment—includes processing gear, thermal processing, packaging, and more
- Contaminants, pathogens, research, and caliber assurance—includes microbial ecology and spoilage in fowl and chook items; campylobacter; microbiology of ready-to-eat chicken items; and chemical and microbial analysis
- Safety structures within the United States—includes U.S. sanitation requisites, HACCP, U.S. enforcement instruments and mechanisms
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