When the first edition of Poultry Meat Processing was published,
it provided a complete presentation of the theoretical and
practical aspects of poultry meat processing, exploring the complex
mix of biology, chemistry, engineering, marketing, and economics
involved. Upholding its reputation as the most comprehensive text
available, Poultry Meat Processing, Second Edition is thoroughly
expanded and updated.
Understand the Theoretical and Practical Aspects of Processing
Poultry From Farm to Fork
Now containing even more illustrations, this completely revised
second edition features:
- Three new chapters - Nutritive Value of Poultry Meat,
Coproducts and By-products from Poultry Processing, and Poultry
Processing Under Animal Welfare and Organic Standards in the
U.S.
- New techniques for assessing poultry meat tenderness,
equivalency scales for sensory and instrumental tenderness
measurements, and calculations for marination
- Significant updates on primary, secondary, and further
processing to reflect changes in the processing industry
This extremely informative textbook covers the gamut of poultry
processing, including live bird production, muscle protein
functionality, processing plant operations (primary, secondary, and
further processing), quality and safety of poultry products,
inspection systems, and wastewater management. It provides the
steps and conditions used in poultry processing and discusses why
they are necessary. In addition to its academic use, this valuable
work serves as an essential reference for researchers, industry
personnel, and extension specialists and agents seeking to expand
their knowledge.
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