Poultry meat processing

335 Pages·2001·14.267 MB·English

by  Alan R Sams

Poultry Meat
Processing
Edited by
Alan R. Sams, Ph.D.
Department of Poultry Science
Texas A&M University
CRC Press
Boca Raton London New York Washington, D.C.
© 2001 by Taylor & Francis Group, LLC
Published in 2001 by
CRC Press
Taylor & Francis Group
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Boca Raton, FL 33487-2742
' 2001 by Taylor & Francis Group, LLC
CRC Press is an imprint of Taylor & Francis Group
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper
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International Standard Book Number-10: 0-8493-0120-3 (Hardcover)
International Standard Book Number-13: 978-0-8493-0120-9 (Hardcover)
Library of Congress Card Number 00-046763
This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with
permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish
reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials
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Library of Congress Cataloging-in-Publication Data
Poultry meat processing / Edited by Alan R. Sams
p. cm.
Includes bibliographical references and index.
ISBN 0-8493-0120-3.
1. Poultry—Processing. I. Title.
TS1968 .S36 2001
664′.93—dc21 00-046763
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© 2001 by Taylor & Francis Group, LLC
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Dedication
This book is dedicated to the memories of Dr. Pam Hargis and Dr. Doug Janky,
two individuals who each had a profound and lasting impact on the poultry, food,
and nutritional sciences, as well as the people involved in them.
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Preface
This book is the product of some of the best poultry and food scientists in the world today.
Its concept was born from the need for a good instructional textbook in the poultry pro-
cessing and product quality courses taught by many of the contributors. The text is an
instructional and not necessarily exhaustive review of the scientific literature in each of its
component areas. In addition to its teaching use, this book will also be a useful reference
for academic researchers, industry personnel, and extension specialists/agents seeking
further knowledge.
Most of the contributors are active participants in the S-292 USDAMulti-State Research
Project, and the collaborative relationships fostered by this project have made this book
possible. I thank the contributors for their time and meaningful input.
I am also deeply indebted to Mrs. Elizabeth Hirschler for her excellent technical and
creative assistance, without which this book would not have been possible.
Alan R. Sams, Ph.D.
Editor
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Contributors
James C. Acton Paul L. Dawson
Department of Food Science Department of Food Science
Clemson University Clemson University
Clemson, SC Clemson, SC
Sacit F. Bilgili Glenn W. Froning
Department of Poultry Science Department of Food Science
Auburn University and Technology
Auburn, AL University of Nebraska
Lincoln, NE
J. Allen Byrd
Southern Plains Agricultural Research
Billy M. Hargis
Center
Departments of Veterinary Pathobiology
College Station, TX
and Poultry Science
Texas A&M University
David J. Caldwell
College Station, TX
Departments of Veterinary Pathobiology
and Poultry Science
Jimmy T. Keeton
Texas A&M University
Department of Animal Science
College Station, TX
Texas A&M University
College Station, TX
Muhammad Chaudry
Islamic Food and Nutrition Council
Brenda G. Lyon
Chicago, IL
U.S. Department of Agriculture
Donald E. Conner Agricultural Research Service
Department of Poultry Science Russell Research Center
Auburn University Athens, GA
Auburn, AL
Clyde E. Lyon
Michael A. Davis U.S. Department of Agriculture
Department of Poultry Science Agricultural Research Service
Auburn University Russell Research Center
Auburn, AL Athens, GA
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viii Contributors
Shelly R. McKee Scott M. Russell
Department of Food Science Department of Poultry Science
and Technology University of Georgia
University of Nebraska Athens, GA
Lincoln, NE
Alan R. Sams
William C. Merka Department of Poultry Science
Department of Poultry Science Texas A&M University
University of Georgia College Station, TX
Athens, GA
Denise M. Smith
Department of Food Science
Julie K. Northcutt
and Toxicology
Department of Poultry Science
University of Idaho
University of Georgia
Moscow, ID
Athens, GA
Doug P. Smith
Casey M. Owens
Department of Poultry Science
Department of Poultry Science University of Georgia
University of Arkansas Athens, GA
Fayetteville, AR
Lei Zhang
Joe M. Regenstein Department of Poultry Science
Cornell University Auburn University
Ithaca, NY Auburn, AL
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Contents
Preface
Chapter 1 Introduction to Poultry Meat Processing
Alan R. Sams
Chapter 2 Preslaughter Factors Affecting Poultry Meat Quality
Julie K. Northcutt
Chapter 3 First Processing: Slaughter through Chilling
Alan R. Sams
Chapter 4 Second Processing: Parts, Deboning, and Portion Control
Alan R. Sams
Chapter 5 Poultry Meat Inspection and Grading
Sacit F. Bilgili
Chapter 6 Packaging
Paul L. Dawson
Chapter 7 Meat Quality: Sensory and Instrumental Evaluations
Brenda G. Lyon and Clyde E. Lyon
Chapter 8 Microbiological Pathogens: Live Poultry Considerations
Billy M. Hargis, David J. Caldwell, and J. Allen Byrd
Chapter 9 Poultry-Borne Pathogens: Plant Considerations
Donald E. Conner, Michael A. Davis, and Lei Zhang
Chapter 10 Spoilage Bacteria Associated with Poultry
Scott M. Russell
Chapter 11 Functional Properties of Muscle Proteins in
Processed Poultry Products
Denise M. Smith
Chapter 12 Formed and Emulsion Products
Jimmy T. Keeton
Chapter 13 Coated Poultry Products
Casey M. Owens
Chapter 14 Mechanical Separation of Poultry Meat and Its Use in Products
Glenn W. Froning and Shelly R. McKee
Chapter 15 Marination, Cooking, and Curing of Poultry Products
Doug P. Smith and James C. Acton
Chapter 16 ABrief Introduction to Some of the Practical Aspects of the
Kosher and Halal Laws for the Poultry Industry
Joe M. Regenstein and Muhammad Chaudry
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xCxhapter number, Chapter title Poultry Meat PrCoocnestseinntgxs
Chapter 17 Processing Water and Wastewater
William C. Merka
Chapter 18 Quality Assurance and Process Control
Doug P. Smith
© 2001 by Taylor & Francis Group, LLC