Technology of Chicken Meat and Poultry Products Click to enlarge DescriptionAdditional ImagesReviews (0)Related Books TECHNOLOGY OF CHICKEN MEAT AND POULTRY PRODUCTS covers INTRODUCTION PRINCIPLES OF MEAT PROCESSING TECHNOLOGY Meat processing technology Equipment used in meat processing Meat Gsrinder (Mincer) Bowl cutter (bowl chopper) Filling machine (sausage stuffer) Clipping machine Smokehuses Smokehouses Burning/smouldering of saw dust Smoke generation through friction Smoke generation through steam Combined equipment Brine Injector Tumbler or Massager Mixer/Blender Emulsifying machine (colloid mill) Ice flaker
Frozen meat cutter Meat Processing Technologies Standard Praqctices Cutting (reducing meat particle size) Mincing (grinding) of lean and fatty animal tissues Chopping animal tissues in bowl cutter (discontinuous process) Chopping animal tissues in emulsifying machines (continuous process) Frozen Meat Cutting Cutting of fatty tissues Salting/curing Chemical aspects of salting Chemical and toxicological aspects of curing PRE-SLAUGHTER FACTORS AFFECTING POULTRY MEAT QUALITY Harvesting Feed withdrawal Live production Management Lighting and cooping Environmental temperature Carcass contamination Short feed withdrawal Long feed withdrawal Feed withdrawal and microbiological implications Live shrink and carcass yield Feed withdrawal andbiological implications Injuries associated with catching and cooping SLAUGHTER THROUGH CHILLING TECHNOLOGY Slaughter Unloading Stunning Killing Feather removal Scalding Picking Evlsceration Chilling DEBONING TECHNOLOGY Adding value Parts Yield Aging and deboning Aging
Rigor mortis Strategies to alleviate toughness Portion control and uniformity INGREDIENTS OF NON-MEAT Categories of non-meat ingredients Chemical substances used as ingredients Non-meat ingredients of animal origin Ingredients of plant origin Application of non-meat ingredients Methods of application During grinding During chopping Application to non comminuted meat Treatment before application Common salt (sodium chloride) Levels used 1.5-3.0% Seasonings (spices) Water Sodium Nitrite Levels used 0.01-0.03% Ascorbic acid, sodium ascorbate, erythorbate Level used 0.03% Phosphates Levels used 0.05-0.5% Sodium tripoly phosphate STPP (ph 9.8) Sodium di-phosphate SDP (ph 7.3) Milk protein Gelatine Blood proteins Carrageenan Transglutaminase Vegetable oil Sugars Levels used 0.5-4.0% Flavour enhancer Food colourings Preservatives Antioxidants Cereals, Legumes, Roots, Tubers and Vegetables General Cereals Food Legumes Roots and Tubers Fresh
Flour Starch Gari Vegetables and Fruits MANUFACTURING MEAT FROM POULTRY Examples for chicken cutting Industrial method Grading of chicken meat for large operations Chicken white muscle meat with visible fat (CH1) connectivetissue and skin removed GRADE Chicken 2 Chicken muscle meat with adhering Grading of chicken meat for small operations SEASONINGS USED IN MEAT PROCESSING Natural spices Herbs Vegetable bulbs Extracts Procession and handling HEAT TREATMENT OF MEAT PRODUCTS Heat treatment for microbial control Enhancement of texture, flavour and colour through heat treatment Heating parameters for meat products Hurdle technology of heat treated products Examples Types of heat treatment Reactions of microorganisms to thermal treatment PROCESSED MEAT PRODUCTSTECHNOLOGY Fresh processed Meat Products Fresh sausages Meat and non-meat ingredients Processing of higher quality fresh sausages Storage and preparation for consumption Processing of local low-cost fresh sausages TECHNOLOGY OF WASHING POULTRY DURING PROCESSING Peroxycarboxylic Acid Antimicrobial Composition
Compositions of Carboxylic Acids and Peroxycarboxylic Acids Liquid Peroxycarboxylic Acid Antimicrobial Composition More About Liquid Peroxycarboxylic Acid Compositions Other Fluid Compositions Hydrogen Peroxide Carrier Adjuvants Stabilizing Agents Wetting or Defoaming Agents Hydrotrope Thickening or Gelling Agents Formulation Use Compositions Methods Employing ixed Peroxycarboxylic Acid Compositions Poultry Processing Spraying Poultry Immersing Poultry Foam Treating Poultry Gel Treating Poultry Light Treating Poultry Processing Poultry Wash Water Spray Application of a Mixed Peroxycarboxylic Acid Antimicrobial Composition Reduces Bacterial Pathogen Contamination on Poultry Materials and Methods Submersion Application of a Mixed Peroxycarboxylic Acid Antimicrobial Composition Reduces Bacterial Pathogen Contamination on Poultry Materails and Methods Reduction of Spoilage or Decay Causing Bacterial on Poultry Carcasses Materails and Methods Results Recycling Mixed Peroxycarboxylic Acid Compositions in Poultry processing Materials and Methods Results MANUFACTURING OF RAW FERMENTED SAUSAGES Biochemical processes in manufacture Principles of manufacture Raw materials Importance of Bacterial Importance of Salt, Curing Agents and Sugars production methods Drying/ripening MANUFACTURING TECHNOLOGY OF RAW COOKED MEAT PRODUCTS
Classical raw cooked products Principles of manufacture Raw material and additives preparatory steps for processing Other Animal Tissues Additives and Spices Additional measures for proper cohesiveness and water binding Technological procedures Filling the product mixture into casings or other containers Methods of heat treatment Reddening Hot-smoking Cooking Cooling of cooked products Mode of consumption Raw cooked products othes than sausages PRECOOKED COOKED MEAT PRODUCTS TECHNOLOGY General principles of manufacture Liver sausage/liver pate products Animal tissues used and their origin Coarse mixed liver products Fine emulsion like liver sausage and liver pate Impact of Heat Treatment on Product Quality Blood sausage/blood products Blood as a Raw material Basic blood based products Blood sausages Traditional blood sausages Central European blood sausages Cooked gelatinous meat mixes Cereal sausage PROCESSED PRODUCTS FROM CHICKEN MEAT Chicken sausages Sausages containing meat mixes including chicken meat Sausages and other products with 100% chicken meat Other chicken meat products Coated /breaded products Philippines delicacies with high sugar content Chicken burgers, chicken longganisa Chicken Nuggets MANUFACTURING OF MEAT PRODUCTS
Traditional extended meat products Extended Western style meat products (A.B.C.D. below) Extenders Fillers Binders Fresh coarsely ground meat products extended Hamburgers (Burgers) Chicken Burgers Meat Balls (coarse) Meat rolls, ground kebabs Raw cooked meat products extended Hot dogs, Viennasausages Chicken viennas, Chicken hotdogs Larger calibre sausages of the raw cooked type Luncheon meat Cooked Ham UNIQUE MEAT PRODUCTS TECHNOLOGY Spleenliver Sausage Herb Sausage Longganisa Flossy Shredded Pork Europe South America FRESH POULTRY MEAT MANUFACTURING TECHNOLOGY DRYING OF MEAT TECHNOLOGY Types of meat suitable for drying Preparation of meat for drying Meat drying techniques Sun drying Solar drying Construction of solar dryers Parameters of solar drying of fresh meat Drying techniques using solar dryers Quality of the Finished Product Appearance Colour Texture Taste and Flavour Preparation of dried meat for consumption Meat drying combined with additional treatments
Acceleration of meat drying by intensive salting Charque Pre-treated dried meats for snacks Biltong Pastirma Jerky Curing Preparation Marinade method Dry curing Quick cook method Dehydration Consumption Processed dried products combined with heat treatment PRODUCTION OF POULTRY PRODUCTS Ingredients and Reagents Characteristicsof Raw materials Chemicals and Ingredients Buffer Preparation Proximal Analysis Moisture Determination Protein Determination Crude Fat Determination Physical Measurements ph Measurements Expressible Moisture Colour Measurements Texture Measurements Proximate Analysis of Samples Pigment Removal Effect of Water and Buffer Washings on Colour Effect of Washing Variations Buffer Washing Water Washing Effects of Water and Buffer Washings on Colour Studies on the Effect of Various Types of Washings Reduction in Volume of Buffer Applied in Washing Reduction in the Water Washing Steps Recovery of Precipitate from Butter Slurry Recovery of Precipitate from Butter Slurry Addition of Turkey Breast Muscle to Patties made with Washed MDTM from Necks Sensory Evaluation Studies Patties Made with MDBM-Necks and MDTM Frames Addition of Turkey Breast Muscle to Patties Made with Washed MDTM from Necks
Sensory Evaluation Studies Juiciness Analysis Texture Analysis Flavour Analysis Flavour Analysis Colour Analysis Overall Acceptability Patties Made with MDTM necks and Ground Turkey Breast Juiciness Analysis Texture Analysis Flavour Analysis Overall Acceptability Analysis Colour Analysis Colour Preference Analysis Composities PLANT ECONOMICS OF CHICKEN FARMING (HATCHERY) Raw Materials PLANT ECONOMICS OF CHICKEN MEAT PROCESSING AND EXPORT Raw Materials PLANT ECONOMICS OF CHICKEN PROCESSING WITH SLAUGHTER HOUSE Raw Materials PLANT ECONOMICS OF CHICKEN SAUSAGES & HAMBURGER
Raw Materials PLANT ECONOMICS OF PIGGERY/MEAT/CHICKEN PROCESSING Raw Materials PLANT ECONOMICS OF SAUSAGES, SALAMIS, HAM, BACON & CHICKEN LOAF Raw Materials The Book Technology Of Chicken Meat And Poultry Products Covers Introduction, Principles Of Meat Processing Technology, Pre-Slaughter Factors Affecting Poultry Meat Quality, Slaughter Through Chilling Technology, Deboning Technology, Ingredients Of Non-Meat Ingredients, Manufacturing Meat From Poultry, Seasonings Used In Meat Processing, Heat Treatment Of Meat Products, Processed Meat Products Technology, Technology Of Washing Poultry During Processing, Manufacturing F Raw-Fermented Sausages, Manufacturing Technology Of Raw-Cooked Meat Products, Precooked Cooked Meat Products Technology, Processed Products From Chicken Meat, Manufacturing Of Meat Products, Unique Meat Products Technology, Fresh Poultry Meat Manufacturing Technology, Drying Of Meat Technology, Production Of Poultry Products, Plant Economics Of Chicken Farming (Hatchery), Plant Economics Of Chicken Meat Processing And Export, Plant Economics Of Chicken Processing With Slaughter House, Plant Economics Of Chicken Sausages & Hamburger, Plant Economics Of Piggery/Meat/Chicken Processing,Plant Economics Of Sausages, Salamis, Ham, Bacon & Chicken Loaf