This book, which brings together an editorial and author team with US and international members and a broad range of topics, includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing, and attributes, sanitation and safety. The text also details safety requirements and regulatory enforcement in the US, EU, and Asia.

The Handbook of Poultry Science and Technology provides an up–to–date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the US, the EU, and Asia.

Volume 1: Primary Processing is divided into seven parts:
• Poultry: biology to pre–mortem status — includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, etc.
• Slaughtering and cutting — includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; etc.
• Preservation: refrigeration and freezing — includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; etc.
• Preservation: heating, drying, chemicals, and irradiation
• Composition, chemistry, and sensory attributes — includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat.
• Eggs — includes egg attributes, science, and technology.
• Sanitation and Safety — includes PSE, poultry–related foodborne diseases, OSHA requirements, HACCP and its application, etc.

Table of Contents

PART 1: POULTRY BIOLOGY TO PRE–MORTEM STATUS
1. Poultry classification/biology
2. Competitive exclusion
3. Pre mortem handling
4. Transportation

PART 2: SLAUGHTER/CUTTING
5. The slaughterhouse: building
6. Slaughtering equipment
7. Carcass evaluation and cutting
8. Official control
9. Packaging
10. Kosher slaughter
11. Halal slaughter

PART 3: PRESERVATION: FREEZING
12. Biochemical changes
13. Physicochemical changes
14. Low temperature storage
15. Engineer. principles of freezing
16. Quality of frozen poultry Sendra
17. Quality of refrigerated poultry
18. Refrigeration: equipment
19. Freezing: equipment
20. Refri./freezing retails
21. Refri./freezing industr. Facilities

PART 4: PRESERVATION: HEATING
22. Heating, drying, chemicals
23. Irradiation

PART 5: COMPOSITION, CHEMISTRY, AND SENSORY
24. Quality characteristics
25. Chemical composition
26. Texture and tenderness
27. PSE

PART 6: EGGS
28. Eggs attributes
29. Eggs Science and Technology

PART 7: SANITATION AND SAFETY
Section 1: Sanitation, regulations and disease outbreaks
30. Chemical residues
31. Microbiology of fresh poultry meat
32. Principles of HACCP Wendakeen
33. HACCP in poultry slaughterhouses
34. Online–inspection
35. Poultry/foodborne diseas. in US
36. Poultry foodborne diseasess in Central and South America

SECTION 5: WORKERS SAFETY
37. OSHA: basic considerations
38. Etools

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