{"product_id":"handbook-of-poultry-science-and-technology-secondary-processing-9780470185537","title":"Handbook of Poultry Science and Technology Secondary Processing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eA comprehensive reference for the poultry industry\u003ci\u003eVolume 2\u003c\/i\u003e describes poultry processing from raw meat to final retail products\u003c\/b\u003e  \u003cp\u003eWith an unparalleled level of coverage, the \u003ci\u003eHandbook of Poultry Science and Technology\u003c\/i\u003e provides an up-to-date and comprehensive reference on poultry processing. \u003ci\u003eVolume 2: Secondary Processing\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eVolume 2: Secondary Processing\u003c\/i\u003e is divided into seven parts:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eSecondary processing of poultry produ\u003c\/b\u003ectsan overview\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eMethods in processing poultry products\u003c\/b\u003eincludes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eProduct manufacturing\u0026lt;\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eContributors.  \u003c\/b\u003e\u003cp\u003ePreface.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART I SECONDARY PROCESSING OF POULTRY PRODUCTS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Processed Poultry Products: A Primer (\u003ci\u003eIsabel Guerrero-Legarreta and Y.H. Hui\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II METHODS FOR PROCESSING POULTRY PRODUCTS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2 Gelation and Emulsion: Principles (\u003ci\u003eAna Paola Zogbi and Walter Onofre Benejam\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e3 Gelation and Emulsion: Applications (\u003ci\u003eElvia Hernández-Hernández and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e4 Battering and Breading: Principles and System Development (\u003ci\u003eSusana Fiszman and Teresa Sanz\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e5 Battering and Breading: Frying and Freezing (\u003ci\u003eSusana Fiszman and Ana Salvador\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e6 Mechanical Deboning: Principles and Equipment (\u003ci\u003eManuel Viuda-Martos, Elena José Sánchez-Zapata, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e7 Mechanical Deboning: Applications and Product Types (\u003ci\u003eCasilda Navarro-Rodríguez de Vera, Elena José Sánchez-Zapata, Manuel Viuda-Martos, and José Ángel Pérez-Álvarez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e8 Marination, Cooking, and Curing: Principles (\u003ci\u003eFrancisco Alfredo Nuñez-González\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e9 Marination, Cooking, Curing: Applications (\u003ci\u003eAlma Delia Alarcón-Rojo\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e10 Nonmeat Ingredients (\u003ci\u003eElena José Sánchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodríguez de Vera, and José Ángel Pérez-Álvarez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III PRODUCT MANUFACTURING.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11 Overview of Processed Poultry Products (\u003ci\u003eY.H. Hui and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e12 Canned Poultry Meat (\u003ci\u003eAlicia Grajales-Lagunes and Alicia de Anda-Salazar\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e13 Turkey Bacon (\u003ci\u003eEdith Ponce-Alquicira and Octavio Dublán-García\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e14 Turkey Sausages (\u003ci\u003eAlfonso Totosaus-Sánchez and Juan Francisco Hernández Chávez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e15 Breaded Products (Nuggets) (\u003ci\u003eMaría de Lourdes Pérez-Chabela and Alfonso Totosaus-Sánchez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e16 Paste Products (Pâté) (\u003ci\u003eAlfonso Totosaus-Sánchez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e17 Poultry Ham (\u003ci\u003eVandana Sohlia and Amarinder S. Bawa\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e18 Luncheon Meat Including Bologna (\u003ci\u003eBaciliza Quintero Salazar and Edith Ponce-Alquicira\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e19 Processed Egg Products: Perspective on Nutritional Values (\u003ci\u003eMahendra P. Kapoor, Molay K. Roy, and Lekh R. Juneja\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e20 Dietary Products for Special Populations (\u003ci\u003eJorge Soriano-Santos\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e21 Sensory Analysis (\u003ci\u003eMaría Dolors Guárdia, Carmen Sárraga, and Luis Guerrero Asorey\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e22 Texture and Tenderness in Poultry Products(\u003ci\u003eLisa H. Mckee\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e23 Protein and Poultry Meat Quality (\u003ci\u003eMassami Shimokomaki, Adrian Lourenço Soares, and Elza Iouko Ida\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e24 Poultry Flavor: General Aspects and Applications (\u003ci\u003eJosé Ángel Pérez-Álvarez, Esther Sendra-Nadal, Elena José Sánchez-Zapata, and Manuel Viuda-Martos\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e25 Poultry Meat Color (\u003ci\u003eAlessandra Guidi and L. Castigliego\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e26 Refrigerated Poultry Handling (\u003ci\u003eEsther Sendra-Nadal, Estrella Sayas Barberá, and Juana Fernández López\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART V ENGINEERING PRINCIPLES, OPERATIONS AND EQUIPMENT.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e27 Basic Operations and Conditions (\u003ci\u003eM.C. Pandey and Amarinder S. Bawa\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e28 Poultry-Processing Equipment (\u003ci\u003eJosé Jorge Chanona-Pérez, Lilian Alamilla-Beltrán, Ernesto Mendoza-Madrid, Jorge Welti-Chanes, and Gustavo F. Gutiérrez-López\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e29 Thermal Processing (\u003ci\u003eIsabel Guerrero-Legarreta and Y.H. Hui\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e30 Packaging for Poultry Products (\u003ci\u003eS.N. Sabapathi and Amarinder S. Bawa\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART VI CONTAMINANTS, PATHOGENS, ANALYSIS AND QUALITY ASSURANCE.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e31 Contamination of Poultry Products (\u003ci\u003eMarcelo L. Signorini and José L. Flores-Luna\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products (\u003ci\u003eElina J. Vihavainen and Johanna Björkroth\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e33 Campylobacter in Poultry Processing (\u003ci\u003eMarja-Liisa Hänninen\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e34 Microbiology of Ready-to-Eat Poultry Products (\u003ci\u003eCarol W. Turner\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e35 Chemical Analysis of Poultry Meat (\u003ci\u003eMaría de Lourdes Pérez-Chabela\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e36 Microbial Analytical Methodology for Processed Poultry Products (\u003ci\u003eOmar A. Oyarzabal and Syeda K. Hussain\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART VII SAFETY SYSTEMS IN THE UNITED STATES.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e37 Sanitation Requirements (\u003ci\u003eY.H. Hui and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e38 HACCP for the Poultry Industry (\u003ci\u003eLisa H. McKee\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e39 FSIS Enforcement Tools and Processes (\u003ci\u003eY.H. Hui and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e \u003cp\u003eContents of Volume 1: Primary Processing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":53515415552343,"sku":"9780470185537","price":193.46,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/handbook-of-poultry-science-and-technology-secondary-processing-9780470185537","provider":"Book Curl","version":"1.0","type":"link"}