ABSTRACT

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 produ

chapter 1|30 pages

Poultry Meat Processing and

chapter 2|30 pages

Basic Anatomy and Muscle Biology

chapter 3|20 pages

Catching and Hauling Live Birds

chapter 4|28 pages

Primary Processing of Poultry

chapter 5|20 pages

Stunning of Poultry

chapter 8|26 pages

Meat Processing—Equipment

chapter 10|26 pages

Battering and Breading

chapter 11|64 pages

Microbiology and Sanitation

chapter 13|38 pages

Meat Color and Flavor

chapter 14|48 pages

Measuring Sensory and Functional Properties

chapter 15|22 pages

By-Products and Waste