Detailed Table of Contents

The Science of Poultry and Meat Processing covers the following topics:

Automation

  • 1.1 Introduction
  • 1.2 Advances in Line Speed and Automated Deboning
  • 1.3 Automation and Processes to Speed up Rigor Development
  • 1.4 Automation in Cutting and Portioning
  • 1.5 Other General Developments/Improvements

Global Perspective

  • 2.1 Introduction
  • 2.2 Poultry Meat Consumption
  • 2.3 Improvements in Meat Production
  • 2.4 Changes in Meat Consumption Patterns
  • 2.5 Automation in Processing Plants

Structure and Muscle Physiology

  • 3.1 Introduction
  • 3.2 Body and Bone Structure
  • 3.3 Connective Tissue
  • 3.4 Epithelial Tissue
  • 3.5 Nervous Tissue
  • 3.6 Muscle Tissue

  • 3.7 Muscle Proteins and Muscle Contraction

    • 3.7.1 Muscle Proteins
    • 3.7.2 Muscle Contraction
  • 3.8 Rigor Mortis Changes and Meat Quality

Live Bird Handling

  • 4.1 Introduction
  • 4.2 Harvesting – General
  • 4.3 Manual Harvesting
  • 4.4 Crates and Containers
  • 4.5 Mechanical Harvesting
  • 4.6 Feed Withdrawal
  • 4.7 Transportation

Primary Processing of Poultry

  • 5.1 Introduction
  • 5.2 Supply – Live Birds
  • 5.3 Unloading
  • 5.4 Stunning
  • 5.5 Bleeding
  • 5.6 Scalding
  • 5.7 De-feathering
  • 5.8 Electrical Stimulation
  • 5.9 Oil Gland and Feet Removal
  • 5.10 Transfer/Rehanging
  • 5.11 Evisceration
  • 5.12 Inspection
  • 5.13 Giblet Harvest
  • 5.14 Head, Crop, Neck, and Lung Removal
  • 5.15 Bird Wash (Inside/Outside)
  • 5.16 Chilling
  • 5.17 Weighing and Grading
  • 5.18 Portioning and Packing

HACCP in Primary Processing

  • 6.1 Introduction
  • 6.2 The Seven HACCP Principles
  • 6.3 Generic HACCP Models
  • 6.4 Poultry Slaughter – A HACCP Generic Model
  • 6.5 Continuous Improvements by Implementing HACCP

Inspection and Grading

  • 7.1 Introduction
  • 7.2 Setting up an Inspection Station

  • 7.3 Inspection

    • 7.3.1 Antemortem Inspection
    • 7.3.2 Postmortem Inspection
    • 7.3.3 Condemnation and Disposition
  • 7.4 Line Speeds
  • 7.5 Grading

  • 7.6 Poultry Classification

    • 7.6.1 Chicken Classifications
    • 7.6.2 Turkey Classifications
    • 7.6.3 Duck Classifications
    • 7.6.4 Goose Classifications
    • 7.6.5 Guinea Fowl Classifications
    • 7.6.6 Pigeon Classifications

Stunning

  • 8.1 Introduction

  • 8.2 Electrical Stunning

    • 8.2.1 General
    • 8.2.2 Settings
    • 8.2.3 Study Effects on Consciousness and Fibrillation

  • 8.3. Gas Stunning

    • 8.3.1 General
    • 8.3.2 Settings
    • 8.3.3 Study Effects on Consciousness
  • 8.4 No Stunning
  • 8.5 Mechanical Stunning
  • 8.6 Neck Cutting and Bleeding

Portioning, Deboning and Fresh Meat Composition

  • 9.1 Introduction and Classifications

  • 9.2 Whole Bird Cutting

    • 9.2.1 Basic Poultry Cuts
    • 9.2.2 Traditional Manual Cutting
    • 9.2.3 Automation in Cutting and Deboning
  • 9.3 Automated Portioning – Boneless Meat
  • 9.4 Mechanically Deboned Meat
  • 9.5 Meat Composition

Further Processing – Equipment

  • 10.1 Introduction

  • 10.2 Cutting/Size Reduction

    • 10.2.1 Grinding
    • 10.2.2 Chopping – Coarse and Fine
    • 10.2.3 Flaking

  • 10.3 Mixing/Blending

    • 10.3.1 Mixers
    • 10.3.2 Brine Injection
    • 10.3.3 Massaging and Tumbling

  • 10.4 Forming, Stuffing, and Netting Equipment

    • 10.4.1 Forming Machines
    • 10.4.2 Stuffing
    • 10.4.3 Netting
    • 10.4.4 Cook-in-Bag
    • 10.5 Smoking
    • 10.6 Cooking/Heating
    • 10.7 Cooling
    • 10.8 Peeling
    • 10.9 Slicing
    1. 10.10 Packaging
    2. 10.11 Safety Checks (Foreign Objects, Seal Integrity)
    3. 10.12 Labeling
    4. 10.13 Storage and Distribution

Meat Processing, Cooling and Preservation Methods

  • 11.1 Introduction

  • 11.2 Heating

    • 11.2.1 General
    • 11.2.2 Use of Hot Air Ovens
    • 11.2.3 Use of Water Heating (Boiling, Canning)
    • 11.2.4 Use of Oil (Frying)
    • 11.2.5 Microwave and Radio Frequency Heating
    • 11.2.6 Infrared Heating
    • 11.2.7 Ohmic Heating

  • 11.3 Cooling

    • 11.3.1 Chilling
    • 11.3.2 Freezing
    • 11.3.3 Thawing

  • 11.4 Use of Chemical Preservatives

    • 11.4.1 General
    • 11.4.2 Salt
    • 11.4.3 Phosphate
    • 11.4.4 Nitrite
    • 11.4.5 Acids
    • 11.4.6 Spices and Extracts from Vegetables
    • 11.4.7 Smoke
    • 11.4.8 Antibiotics and Bacteriocins
    • 11.4.9 Sugars

  • 11.5 Drying

    • 11.5.1 General
    • 11.5.2 Air Drying
    • 11.5.3 Freeze Drying

  • 11.6 Packaging

    • 11.6.1 General
    • 11.6.2 Modified, Vacuum, and Non-Vacuum Packaging
    • 11.6.3 Active and Intelligent Packaging

  • 11.7 Other Non-Thermal Processes

    • 11.7.1 General
    • 11.7.2 Radiation
    • 11.7.3 High Pressure Processing
    • 11.7.4 Pulsed Electric Field
    • 11.7.5 Pulsed Light
    • 11.7.6 Ultrasound
    • 11.7.7 Cold Plasma
  • 11.8 Hurdle Technology

HACCP in Cooked Meat Operations

  • 12.1 Cooked Product – Generic HACCP Model for Cooked Meat
  • 12.2 Process Steps

Principles of Meat Processing

  • 13.1 Introduction

  • 13.2 Processing Categories of Meat Products

    • 13.2.1 Categories of Meat Products
  • 13.3 Meat Ingredients and Least Cost Formulation
  • 13.4 Non-Meat Ingredients
  • 13.5 Meat Protein Gelation and Binding
  • 13.6 Fat Binding and Emulsification
  • 13.7 Casings

  • 13.8 Formulations

    • 13.8.1 Smoked Chicken Roast – Naturally Cured
    • 13.8.2 Traditional Chicken/Turkey Roast
    • 13.8.3 Smoked Turkey Roast
    • 13.8.4 Turkey Roast Slicing Log – Salt Free
    • 13.8.5 Smoked Chicken Ham – Naturally Cured
    • 13.8.6 Turkey Ham (4 × 6)
    • 13.8.7 Turkey Pastrami
    • 13.8.8 Regular Smoked Turkey Sausage
    • 13.8.9 Smoked Maple Flavour Turkey Sausage
    1. 13.8.10 Tikka Masala Fresh Chicken Sausage
    2. 13.8.11 Turkey Kielbasa
    3. 13.8.12 European Style Chicken Wieners
    4. 13.8.13 Chicken/Turkey Hot Dogs/Bologna
    5. 13.8.14 Turkey Pepperoni Sticks
    6. 13.8.15 Hot Habanero Turkey Sticks
    7. 13.8.16 Honey Garlic Marinated Chicken Wings
    8. 13.8.17 Mesquite Chicken Wings
    9. 13.8.18 Ginger Lemon Chicken Drum Sticks
    10. 13.8.19 Caribbean Jerk Chicken Drum Sticks
    11. 13.8.20 Fajita – Chicken/Turkey/Duck/Goose
    12. 13.8.21 Jellied Chicken/Turkey/Duck Roll
    13. 13.8.22 Chicken/Turkey/Duck Chili Con Carne
    14. 13.8.23 Chicken Nuggets

Battering and Breading – Production Under HACCP

  • 14.1 Introduction
  • 14.2 Processing Steps – Overview
  • 14.3 Forming
  • 14.4 Pre-Dusting

  • 14.5 Battering

    • 14.5.1 Types of Batter
    • 14.5.2 Dry Ingredients
    • 14.5.3 Mixing and Application

  • 14.6 Breading

    • 14.6.1 Types of Breading
    • 14.6.2 Application of Breading
    • 14.6.3 Ingredients
    • 14.6.4 Binding of Coating Materials

  • 14.7 Frying and Cooking

    • 14.7.1 General
    • 14.7.2 Oil
    • 14.7.3 Final Cooking/Reheating
  • 14.8 Freezing
  • 14.9 Troubleshooting
  • 14.10 HACCP Generic Model – Battered and Breaded Chicken Fillets

Microbiology and Sanitation

  • 15.1 Introduction

  • 15.2 Major Pathogenic Bacteria of Concern in Poultry and Red Meat

    • 15.2.1 Campylobacter jejuni
    • 15.2.2 Salmonella
    • 15.2.3 Clostridium perfringens
    • 15.2.4 Listeria monocytogenes
    • 15.2.5 Staphylococcus aureus
    • 15.2.6 Clostridium botulinum
    • 15.2.7 Escherichia coli
  • 15.3 Growing and Live Haul – Microbial Considerations

  • 15.4 Primary Processing – Microbial Considerations

    • 15.4.1 Unloading
    • 15.4.2 Stunning and Bleeding
    • 15.4.3 Scalding
    • 15.4.4 Feather Removal (Picking)
    • 15.4.5 Evisceration
    • 15.4.6 Cropping
    • 15.4.7 Washing and Other Interventions
    • 15.4.8 Chilling
    • 15.4.9 Hurdle Concept – Primary Processing

  • 15.5 Secondary Processing

    • 15.5.1 Cutting and Portioning
    • 15.5.2 Storage Shelf Life
    • 15.5.3 Cooking
    • 15.5.4 Hurdle Concept – Secondary Processing

  • 15.6 Cleaning/Sanitation and Equipment Design

    • 15.6.1 Cleaning a Meat Processing Plant
    • 15.6.2 Hygienic Design of Processing Equipment

Evaluating Texture and Sensory Attributes

  • 16.1 Introduction

  • 16.2 Texture Evaluations

    • 16.2.1 General
    • 16.2.2 Penetration and Shear Tests
    • 16.2.3 Texture Profile Analyses (TPA) and Other Compression Tests
    • 16.2.4 Torsion Tests
    • 16.2.5 Tension/Extension Tests
    • 16.2.6 Scanning Rigidity Monitoring
  • 16.3 Flavour of Meat

  • 16.4 Sensory Analysis

    • 16.4.1 General
    • 16.4.2 Descriptive/Profiling Analysis
    • 16.4.3 Difference Tests
    • 16.4.4 Affective Testing

Evaluating Water/Fat Binding and Colour

  • 17.1 Introduction

  • 17.2 Water Holding Capacity

    • 17.2.1 Water Holding of Fresh and Cooked Meats
    • 17.2.2 Measuring Water Holding Capacity (WHC)
  • 17.3 Fat Holding Capacity

  • 17.4 Colour

    • 17.4.1 Colour – Introduction
    • 17.4.2 Vision and Colour Perception
    • 17.4.3 Method for Colour Evaluations
    • 17.4.4 Myoglobin and Meat Colour
    • 17.4.5 Animal Skin Colour
    • 17.4.6 Product Presentation and Light Sources
    • 17.4.7 Other factors Influencing Meat Colour (PSE, DFD, White Striation)
    • 17.4.8 Colour Defects and Other Issues Related to Poultry and Red Meat

Waste Treatment and By-Products

  • 18.1 Introduction
  • 18.2 Waste Water Treatment
  • 18.3 Disposal of Solid Waste and Composting
  • 18.4 By-products: Edible and Inedible
  • 18.5 The Rendering Industry
  • 18.6 Pet Food
  • 18.7 Utilization of Feathers