Technology of Chicken Meat and Poultry Products (Hand Book)

Technology of Chicken Meat and Poultry Products (Hand Book)
Technology of Chicken Meat and Poultry Products (Hand Book)
Author: Dr. Himadri Panda
ISBN: 9789380772240
Availability: In Stock
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 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 PRODUCTS TECHNOLOGY

  • 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)

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • TurnOver/Annum

PLANT ECONOMICS OF CHICKEN MEAT PROCESSING AND EXPORT

  •  Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • TurnOver/Annum

PLANT ECONOMICS  OF CHICKEN PROCESSING  WITH SLAUGHTER HOUSE

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • TurnOver/Annum

PLANT ECONOMICS OF CHICKEN SAUSAGES & HAMBURGER

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • TurnOver/Annum

PLANT ECONOMICS OF PIGGERY/MEAT/CHICKEN PROCESSING

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • TurnOver/Annum

PLANT ECONOMICS OF SAUSAGES, SALAMIS, HAM, BACON & CHICKEN LOAF

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • TurnOver/Annum



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

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