Poultry Products Processing: An Industry Guide PDF

PREFACE

THIS book provides comprehensive coverage of the modern poultry processing industry for people currently working in the field and students or newcomers wishing to learn about this rapidly developing industry. The book covers all areas of modern further processing, starting with catching and hauling poultry, the operation of a primary processing plant, inspection, grading, meat processing (including chapters on equipment, formulations, preservation, and breaded products), poultry meat microbiology, sanitation, HACCP (including a detailed description of new guidelines for raw, cooked and breaded products), reviews of poultry meat color (including a trouble shooting guide), flavor, sensory, functional properties and by-products. In addition, there is a chapter on basic avian anatomy and muscle biology, to assist the reader in understanding the fundamental aspects of meat quality and processing.

The goal of this book is to provide a thorough review of the world poultry industry today. Coverage includes the major poultry meat producing species, chicken and turkey, and also duck, geese, pigeon and ratite meat. There are numerous cross-references and a list of additional reading at the end of each chapter. New trends, such as machine vision for automated grading, are discussed in order to help the reader understand the basis for past and future development.

It is hoped that this book will provide a valuable resource for personnel working in the dynamic area of further processing, including management, quality control, and sanitation personnel, food technologists, meat specialists, ingredient and equipment suppliers, as well as students and others new to the field.

I would like to thank a number of individuals who assisted me during the process of writing the book. First, to my friend and colleague, Howard Swatland, for his continuous support and encouragement to write the book. I would also like to thank the people who reviewed parts of the book and provided valuable comments: Larry Binning, Wayne Brightwell, Valerie Davidson, Ian Duncan, Chris Findlay, Carolyn Hamilton, Ed Halford, Chris Haworth, Theo Hoen, Walter Knecht, Mohan Raj, Robert Rust, John Summers, Uwe Thode, Bethany Uttaro, and Diane Wood.

I would like to make special mention of Kim Rawson whose continuous help in entering data, illustrations, revisions, and editing has contributed so much to the production of the book. I would like to thank Alex Galvez for providing the front cover artwork, Ori and Gal Barbut for illustration work and the editors at the Technomic Publishing Company for their support and guidance.

Overall, the development of the poultry processing area has been a team effort involving many talented individuals. It would be impossible to mention them all here, but one of them is my former advisor at the University of Wisconsin, the late Arthur J. Maurer, whose enthusiasm and guidance were invaluable to the development of my career.

If you have any comments/suggestions, I would appreciate hearing from you. You can contact me at my home page—http://surf.to/poultry.