This item is in: Food Science > Meat, fish and eggs

Poultry meat processing and quality

Edited by G Mead, formerly Royal Veterinary College, UK

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 101

…this specialist book is a valuable contribution.
IChem Food and subject Group

…provides an authoritative review of the key issues in poultry processing.
Nouveaux Ouvrages

…particularly well planned and very well written and informative chapters.
International Journal of Food Science and Technology

 - an essential reference for the entire poultry meat industry
 - reviews the key issues affecting poultry meat quality in production and processing
 - extensive analysis of poultry meat safety issues
 - written by a distinguished international team of contributors

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.

The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.

Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.

ISBN 1 85573 727 2
ISBN-13: 978 1 85573 727 3
June 2004
400 pages  234 x 156mm  hardback  
£160.00 / US$270.00 / €190.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editor

Professor Geoffrey Mead was formerly at the Royal Veterinary College, University of London. Now a consultant, he has an international reputation for his work on the microbial safety and quality of poultry meat.

Titles which may also be of interest:
Food safety control in the poultry industry
Microbiological analysis of red meat, poultry and eggs

Contents

Meat quality and consumer requirements
G C Mead, Formerly Royal Veterinary College, UK
 - Introduction
 - Meat quality: concept and characteristics
 - Food safety: poultry microbial hazards
 - Ethical concerns: animal welfare, genetic modification and organic production
 - Quality improvement, consumer demands and the structure of this book
 - Future trends
 - Sources of further information
 - References

Breeding and quality of poultry
C Berri, INRA, France
 - Introduction
 - Factors affecting quality of poultry meat: age
 - Factors affecting quality of poultry meat: genotype
 - Factors affecting quality of poultry meat: sex
 - Factors affecting quality of poultry meat: rearing conditions and production practices
 - Future trends: improving poultry quality
 - Sources of further information and advice
 - References

Husbandry techniques
E T Moran, Auburn University, USA
 - Introduction
 - Environmental influences on the quality of poultry meat
 - The influence of feed and nutrition on the quality of poultry meat
 - The influence of non-nutrient feed additives on the quality of poultry meat
 - Husbandry and society: animal welfare and environmental concerns
 - Sources of further information and advice
 - References

Stunning and slaughter of poultry
A B M Raj, University of Bristol, UK
 - Introduction
 - Legislative and religious requirements for the slaughter of poultry
 - Electrical stunning methods
 - Gas stunning methods and the use of captive bolts
 - The effects of pre-slaughter stress and stunning methods on meat quality
 - Methods of neck cutting, dislocation and decapitation
 - Future trends: improving poultry meat quality
 - Sources of further information and advice
 - References

Primary processing of poultry
R Driessen, Stork PMT UK & IRELAND, UK, P Stals and J Lankhaar, Stork PMT, The Netherlands
 - Introduction
 - Live bird supply
 - Stunning, killing, scalding and plucking
 - Evisceration and giblet harvesting
 - Chilling
 - Whole bird selection by weight and quality
 - Whole bird packing
 - Cut-up and deboning
 -  Future trends
 - References

Secondary processing of poultry
D L Fletcher, University of Georgia, USA
 - Introduction: poultry consumption and the evolution of the poultry industry
 - The development of secondary processing: market and consumer forces and scientific research
 - Secondary processing methods and technologies
 - Categories of poultry products
 - The development of new poultry products
 -  Future trends
 -  Conclusions
 -  Sources of further information and advice

Poultry packaging
P L Dawson, Clemson University, and C Stephens, Sealed Air Corporation, USA
 - Introduction
 -  Functions of packaging
 -  Packaging materials
 - Packaging methods
 -  Biopolymer packaging for poultry meat
 - Future trends
 - Sources of further information and advice
 - References

Poultry refrigeration
S James, FRPERC, UK
 - Introduction: the importance of refrigeration
 - The effects of refrigeration on product quality
 - The main stages in poultry refrigeration: chilling, freezing and cooling
 - The storage and transportation of chilled poultry meat
 - Sources of further information and advice
 - References

Other poultry preservation techniques
S Barbut, University of Guelph, Canada
 - Introduction
 - Preservation techniques: heating
 - Preservation techniques: drying
 - Preservation techniques: chemical treatments
 - Preservation techniques: irradiation
 - Future trends: emerging technologies
 - References

Production of turkeys, geese, ducks and game birds
H Remignon, Ecole Nationale Superieure Agronomique de Toulouse, France
 - Introduction
 - Turkey production
 - Duck and goose production
 - The process of force-feeding palmipeds
 - Guinea fowl production
 -  apanese quail production
 - Pigeon production
 - Pheasant production
 - Future trends
 - Conclusions
 - References

Microbial hazards in poultry production and processing
G C Mead, Formerly Royal Veterinary College, UK
 - Introduction
 - Microbial hazards on the farm: salmonella and campylobacter
 - Feed withdrawal and transportation of live poultry
 - The effects of processing on carcass contamination
 - Microbiological testing in the processing plant
 - Future trends
 - Sources of further information
 - References

Chemical residues in poultry
C A Kan, The Netherlands
 - Introduction: chemical residues
 - Safety and regulatory issues of chemical residues
 - Sources of residues in poultry meat
 - Types, levels and effects of residues in poultry meat
 - Factors affecting absorption of residues in poultry meat
 - Detection and control of residues in poultry meat
 - Future trends
 - Sources of further information and advice
 - References

Shelf-life and spoilage of poultry meat
G C Mead, Formerly Royal Veterinary College, UK
 - Introduction: shelf-life and spoilage
 - Types of bacteria and the chemical basis of poultry meat spoilage
 - Spoilage of uneviscerated poultry meat
 - Factors affecting the shelf-life of poultry meat
 - The effects of freezing and frozen storage
 - Food safety implications of chill storage and the isolation of spoilage organisms
 - Future trends
 - Sources of further information
 - References

Measuring quality parameters
E Baeza, INRA, France
 - Introduction: defining quality
 - Quality parameters: carcass appearance and composition
 - Assessing the sensory quality of poultry meat: colour and texture
 - Methods of analysing the functional properties of poultry meat and final product quality
 - Assessing the nutritional quality of poultry meat
 - Conclusions and future trends
 - Sources of further information and advice
 - References

Managing the safety and quality of poultry meat
R W A W Mulder, Spelderholt Poultry Consulting and Research Europe, The Netherlands
 - Introduction: an overview of poultry meat processing
 - The influence of technology, inspection and carcass grading on product safety and quality
 - Managing the hygiene and quality of poultry meat
 - Future trends
 - Sources of further information
 - References

Treatment and disposal of poultry processing waste
T C Cumby, D Timker and C Burton, Silsoe Research Institute, UK
 - Introduction
 - Types of material for disposal and the environmental pollution hazards from processing plants
 - Waste management obligations and key features of current legislation
 - Sources of pollution in the broiler industry
 - Utilisation of water in processing and cleaning
 - Waste treatment strategies and techniques: primary, secondary and tertiary processes
 - Pathogen inactivation techniques: methods of decontamination
 - Disposal and utilisation of wastes and emission control
 - Waste management: selecting the right approach
 - Future trends
 - Sources of further information and advice
 - Glossary
 - References