CONTENTS:-
1. 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
2. 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
3. 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
4. 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
5. 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
6. 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
7. 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
8. 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
9. 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
10. 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
11. 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
12. 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
13. 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
14. 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
15. 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
16. 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
