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.If these times are exceeded, the products will remain safe; however, flavor and odor are likely to differ from a freshly prepared product. Bone darkening is a condition seen in young chickens after freezing. This shows as a dark/bloody appearance of the tips of the bones ... is the process of bringing the product back to a nonfrozen state. During thawing, the temperature rises rapidly to the near melting point and remains there throughout the relatively long course of the thawing process.
|Title||:||Poultry Products Processing|
|Publisher||:||CRC Press - 2001-09-26|