By Isabel Guerrero-Legarreta, Alma Delia Alarc?n-Rojo, Christine Alvarado, Amarinder S. Bawa, Francisco Guerrero-Avenda?o, Janne Lund?n, Lisa McKee, José ?ngel Pérez-?lvarez, Yoshinori Mine, Casey M. Owens, Joe M. Regenstein, Marcelo R. Rosmini, Jorge Sorian
A complete reference for the bird industry—Volume 2 describes bird processing from uncooked meat to ultimate retail products
With an extraordinary point of insurance, the Handbook of chicken technological know-how and Technology offers an up to date and accomplished reference on chook processing. Volume 2: Secondary Processing covers processing chicken from uncooked meat to raw, cooked or semi-cooked retail items. It comprises the medical, technical, and engineering ideas of bird processing, tools and product different types, product production and attributes, and sanitation and defense.
Volume 2: Secondary Processing is split into seven elements:
- Secondary processing of fowl products—an review
- Methods in processing bird products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat parts
- Product manufacturing—includes canned chicken meat, turkey bacon and sausage, breaded product (nuggets), paste product (pate), fowl ham, luncheon meat, processed useful egg items, and targeted nutritional items for the aged, the unwell, little ones, and babies
- Product caliber and sensory attributes—includes texture and tenderness, protein and chook meat caliber, flavors, colour, dealing with refrigerated chicken, and extra
- Engineering ideas, operations, and equipment—includes processing apparatus, thermal processing, packaging, and extra
- Contaminants, pathogens, research, and caliber assurance—includes microbial ecology and spoilage in chicken and fowl items; campylobacter; microbiology of ready-to-eat fowl items; and chemical and microbial research
- Safety structures within the United States—includes U.S. sanitation standards, HACCP, U.S. enforcement instruments and mechanisms
Chapter 1 Processed fowl items: A Primer (pages 1–11): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 2 Gelation and Emulsion: ideas (pages 13–23): Ana Paola Zogbi and Walter Onofre Benejam
Chapter three Gelation and Emulsion: functions (pages 25–33): Elvia Hernandez?Hernandez and Isabel Guerrero?Legarreta
Chapter four Battering and Breading: rules and method improvement (pages 35–45): Susana Fiszman and Teresa Sanz
Chapter five Battering and Breading: Frying and Freezing (pages 47–58): Susana Fiszman and Ana Salvador
Chapter 6 Mechanical Deboning: ideas and gear (pages 59–72): Manuel Viuda?Martos, Elena Jose Sanchez?Zapata, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter 7 Mechanical Deboning: purposes and Product forms (pages 73–80): Casilda Navarro?Rodriguez de Vera, Elena Jose Sanchez?Zapata, Manuel Viuda?Martos and Jose Angel Perez?Alvarez
Chapter eight Marination, Cooking, and Curing: ideas (pages 81–88): Francisco Alfredo Nu?nez?Gonzalez
Chapter nine Marination, Cooking, and Curing: purposes (pages 89–100): Alma Delia Alarcon?Rojo
Chapter 10 Nonmeat parts (pages 101–123): Elena Jose Sanchez?Zapata, Manuel Viuda?Martos, Casilda Navarro?Rodriguez de Vera and Jose Angel Perez?Alvarez
Chapter eleven assessment of Processed bird items (pages 125–142): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 12 Canned fowl Meat (pages 143–157): Alicia Grajales?Lagunes and Alicia de Anda?Salazar
Chapter thirteen Turkey Bacon (pages 159–171): Edith Ponce?Alquicira and Octavio Dublan?Garcia
Chapter 14 Turkey Sausages (pages 173–185): Alfonso Totosaus?Sanchez, Juan Francisco and Hernandez Chavez
Chapter 15 Breaded items (Nuggets) (pages 187–198): Maria de Lourdes Perez?Chabela and Alfonso Totosaus?Sanchez
Chapter sixteen Paste items (PATE) (pages 199–207): Alfonso Totosaus?Sanchez
Chapter 17 bird Ham (pages 209–232): Vandana Sohlia and Amarinder S. Bawa
Chapter 18 Luncheon Meat together with Bologna (pages 233–254): Baciliza Quintero Salazar and Edith Ponce?Alquicira
Chapter 19 Processed Egg items: point of view on dietary Values (pages 255–274): Mahendra P. Kapoor, Molay okay. Roy and Lekh R. Juneja
Chapter 20 nutritional items for detailed Populations (pages 275–291): Jorge Soriano?Santos
Chapter 21 Sensory research (pages 293–310): Maria Dolors Guardia, Carmen Sarraga and Luis Guerrero
Chapter 22 Texture and Tenderness in fowl items (pages 311–325): Lisa H. McKee
Chapter 23 Protein and fowl Meat caliber (pages 327–337): Massami Shimokomaki, Adriana Louren Soares and Elza Iouko Ida
Chapter 24 fowl taste: common facets and purposes (pages 339–357): Jose Angel Perez?Alvarez, Esther Sendra?Nadal and Elena Jose Sanchez?Zapata
Chapter 25 fowl Meat colour (pages 359–388): Alessandra Guidi and L. Castigliego
Chapter 26 Refrigerated chook dealing with (pages 389–400): Esther Sendra?Nadal, Estrella Sayas Barbera and Juana Fernandez Lopez
Chapter 27 simple Operations and prerequisites (pages 401–416): M. C. Pandey and Amarinder S. Bawa
Chapter 28 Poultry?Processing gear (pages 417–433): Jose Jorge Chanona?Perez, Liliana Alamilla?Beltran, Ernesto Mendoza?Madrid, Jorge Welti?Chanes and Gustavo F. Gutierrez?Lopez
Chapter 29 Thermal Processing (pages 435–447): Isabel Guerrero?Legarreta and Y. H. Hui
Chapter 30 Packaging for bird items (pages 449–459): S. N. Sabapathi and Amarinder S. Bawa
Chapter 31 infection of chicken items (pages 461–483): Marcelo L. Signorini and Jose L. Flores?Luna
Chapter 32 Microbial Ecology and Spoilage of chook Meat and chicken Meat items (pages 485–493): Elina J. Vihavainen and Johanna Bjorkroth
Chapter 33 Campylobacter in bird Processing (pages 495–506): Marja?Liisa Hanninen
Chapter 34 Microbiology of Ready?to?Eat fowl items (pages 507–515): Carol W. Turner
Chapter 35 Chemical research of chook Meat (pages 517–525): Maria de Lourdes Perez?Chabela
Chapter 36 Microbial Analytical method for Processed chook items (pages 527–544): Omar A. Oyarzabal and Syeda okay. Hussain
Chapter 37 Sanitation standards (pages 545–572): Y. H. Hui and Isabel Guerrero?Legarreta
Chapter 38 HACCP for the chook (pages 573–585): Lisa H. McKee
Chapter 39 FSIS Enforcement instruments and tactics (pages 587–601): Y. H. Hui and Isabel Guerrero?Legarreta
Read or Download Handbook of Poultry Science and Technology, Volume 2 PDF
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Extra info for Handbook of Poultry Science and Technology, Volume 2
1996). Also, the body and integrity conferred by gums enhance batter performance before, during, and after the frying operation, leading to improved batter adhesion and, indirectly, to higher yields. , 1999). The dextrins used generally have a medium-high viscosity and aid the formation of a continuous, uniform batter. In addition to increasing the crispness of the fried product, they help to maintain crispness when infrared lamps are used to keep the fried products hot. , 2003). Proteins A high proportion of egg albumen in batter formulations for coating chicken nuggets has caused a gummy texture or color problems (Baker and ScottKline, 1988), although the coating pickup values and the final fried product yield obtained were slightly better than those of formulations without added egg white; sensory analysis has also given good scores to batters that contained egg.
There is a direct relationship between the viscosity of the batter and the thickness of the layer that it can form, whereas the fluidity of the batter determines the uniformity of that layer. Adhesion Batters Adhesion or interface batters are a means of binding the crumbed external layer to the food. The bond between the batter and the food is very important, as is the bond between the batter and the crumbs. ), and the type of crumbing. Thickness is an important factor for adhesion; the thickness of the layer that adheres is defined to a large extent by the quantity of dry solids and the final viscosity.
Rev Agroqu´ım Tecnol Aliment 25(4):481–490. Flores J, Bermell S. 1986. Capacidad de gelificaci´on de las proteinas miofibrilares. Rev Agroquim Tecnol 26(3):151–158. Foegeding EA. 1988. Molecular properties and functionality of proteins in food gels. , Food Proteins. Gaithersburg, MD: Aspen Publishers. Girard J. 1991. Tecnolog´ıa de Carne y los Productos C´arnicos. Zaragoza, Spain: Acribia. 22 GELATION AND EMULSION: PRINCIPLES Guillen C, Solas T, Borderias J, Montero P. 1996. Effect of heating temperature and sodium chloride concentration on ultra-structure and texture of gels made from giant squid.