{"product_id":"handbook-of-poultry-science-and-technology-secondary-processing-hardback-9780470185537","title":"Handbook of Poultry Science and Technology, Secondary Processing (Hardback) 9780470185537","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eHandbook of Poultry Science and Technology, Secondary Processing\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eIsabel Guerrero-Legarreta (Edited by), I Guerrero–Legarr (Author), Y. H. Hui (Consultant editor), Alma Delia Alarcón-Rojo (Associate editor), Christine Alvarado (Associate editor), Amarinder S. Bawa (Associate editor), Francisco Guerrero-Avendaño (Associate editor), Janne Lundén (Associate editor), Lisa McKee (Associate editor), José Angel Pérez-Alvarez (Associate editor), Yoshinori Mine (Associate editor), Casey M. Owens (Associate editor), Joe M. Regenstein (Associate editor), Marcelo R. Rosmini (Associate editor), Jorge Soriano-Santos (Associate editor), J. Eddie Wu (Associate editor)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470185537, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 5 March 2010\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e630 pages\u003cbr\u003e24.1 x 16.3 x 3.8 cm, 1.021 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\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\u003ects—an overview\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eMethods in processing poultry products\u003c\/b\u003e—includes 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\u003c\/b\u003e—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eProduct quality and sensory attributes\u003c\/b\u003e—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eEngineering principles, operations, and equipment\u003c\/b\u003e—includes processing equipment, thermal processing, packaging, and more\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eContaminants, pathogens, analysis, and quality assurance\u003c\/b\u003e—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSafety systems in the United States\u003c\/b\u003e—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms\u003c\/li\u003e \u003c\/ul\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eContributors.  \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\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52257177469208,"sku":"9780470185537","price":179.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470185537.jpg?v=1781277976","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/handbook-of-poultry-science-and-technology-secondary-processing-hardback-9780470185537","provider":"Freshly Printed Books","version":"1.0","type":"link"}