The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

India is endowed with the largest livestock population in the world. Livestock and poultry in Indian tropical and sub tropics play a critical role in agriculture economy by providing milk, meat, eggs etc and provide flexible reserves during period of economic stress and buffer against crop failure. Mutton and Chicken is an important livestock product which in its widest sense includes all those parts of the animals that are used as the food by the man. So, with increase in population there is also an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, poultry and fish products which are considered to be healthy and that can meet the consumer demands. Meat industry, although is a very developing stage in India, is the top food industry in the world. Processed meat products are poised for continuous growth in the country. Poultry is one of the fastest growing segments of the agricultural sector. The main aim of this book is to provide complete guide on meat, fish and poultry processing. Owing to the wide variety of products and type of processes and treatments (curing, dry curing, fermentation, cooking smoking etc), this products need particular analytical methodologies for proper consumption. It examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products. The reader would get to explore brief discussion regarding the Indian meat industry followed by the next chapter which includes structure, composition and nutritive value of meat tissues, postmortem changes and some meat quality parameters are also added in the preceding chapters. It also discuss about meat cutting and packaging, processing of meat and meat products, microbial and other deteriorative changes in meat and their identification, chemical composition and nutritive value of poultry meat, pre slaughter handling, transport and dressing of poultry, fish products, freezing fish fillets, miscellaneous fish dishes, spreads, salads, loaves fish spreads for appetizers, sandwiches, shellfish and miscellaneous marine products, meat removal and pre freezing treatment, packing and freezing, classes and sizes of fresh and frozen oysters, freezing whole raw lobsters etc. The book contains manufacturing processes of various meat, chicken and fish products in much illustrative manner. Special content on machinery equipment photographs along with supplier details has also been included. It is anticipated that, it turns out to be a resourceful book for entrepreneurs, technocrats, food technologists and others linked with this industry; as this would be an invaluable reference source for meat, poultry and fish processors, and food industry personnel involved in the development and marketing of new products. TAGS All about the Meat Processing Industry, Beef Meat Processing Technology, Beef Products, Business guidance for meat, poultry and fish processing, Business Plan for Small Meat Plant, Chicken processing plant, Cured meat cuts, Entrepreneurship Development in Fish Processing, Fish and fish products, Fish and fish products being produced in Fish processing, Fish processing, Fish processing and preservation, Fish Processing Industry in India, Fish processing module, Fish processing plant, Fish Production, Fish Production in India, Fishing industry, How to Cure Meat, How to Start a Fish Production Business, How to Start a Meat Production Business, How to Start a Poultry Production Business, How to Start Fish Processing Business, How to Start Fish Processing Industry, How to Start Meat Processing Industry, How to start meat, poultry and fish processing Industry in India, How to Start Poultry Processing Business, How to Start Poultry Processing Industry, Livestock Processing, Marine Products, Meat and Poultry, Meat cutting and packaging, Meat industry facts, Meat packing industry, Meat packing plants, Meat Processing Industry in India, Meat processing industry, Meat Processing Meat Industry Poultry, Meat processing process, Meat processing technology, Method of processing meat, Methods of processing and preservation of meat, Methods of processing meat and poultry, Methods Used to Make Processed Meat, Most Profitable fish Processing Business Ideas, Most Profitable Meat Processing Business Ideas, Most Profitable poultry Processing Business Ideas, New small scale ideas in Fish processing industry, New small scale ideas in Meat processing industry, New small scale ideas in Poultry processing industry, Packaging of fresh and processed meat, Poultry and meat packaging, Poultry Processing Industry in India, Poultry Processing Plant, Processed fish products, Processed Meat and Meat Preservatives, Processing fish, Processing Meat and Livestock, Processing of meat and meat products, Products made from fish, Profit from Production Beef Processing, Sample Poultry Processing Plant Business Plan, Sausage making, Sausage Making: Formulation and Processing, Sausage Manufacturing, Sausage processing plant, Sausage production, Seafood processing industry, Setting up and opening your meat, poultry and fish processing Business, Shellfish and miscellaneous marine products, Small poultry processing plants, Small Scale Meat Processing, Small scale poultry processing, Small scale sausage production, Starting a Fish Processing Business, Starting a Meat Processing Business, Starting a Poultry Processing Business, Starting a Poultry Processing Plant Startup Business, Start-up Business Plan for meat, poultry and fish processing, Ways to Preserve Meat

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing 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. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—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 Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal b

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. - 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