Primary Processing

Preface.

PART I POULTRY: BIOLOGY TO PREMORTEM STATUS.

1 Poultry Biology, Classification, and Trade Descriptions (Y.H. Hui and Isabel Guerrero-Legarreta).

2 Competitive Exclusion Treatment in Poultry Management (Carita Schneitz and Geoffrey Mead).

3 Premortem Handling. (Lorenzo Antonio Duran-Melendez).

4 Transportation to the Slaughterhouse (Daniel Mota Rojas, Miguel Gonzalez Lozano, and Isabel Guerrero-Legarreta).

PART II SLAUGHTERING AND CUTTING.

5 Slaughterhouse Building and Facility Requirements (Daniel Mota Rojas, Miguel Gonzalez Lozano, and Isabel Guerrero-Legarreta ).

6 Slaughtering Equipment and Operations (Juan Fernandez-Lopez, Esther Sendra-Nadal, and Estrella Sayas-Barbera).

7 Poultry Carcass Evaluation and Cutting (Lorenzo Antonio Duran-Melendez).

8 Official Control of Slaughterhouse and Processing Plants (Nina Kaario and Janne Lunden).

9 Poultry Packaging (Alfonso Totosaus-Sanchez).

10 Kosher Laws in Food Processing (Joe M. Regenstein and Carrie E. Regenstein).

11 Food Production from the Halal Perspective (Yaakob B. Che Man and Awis Qurni Sazili).

PART III PRESERVATION: REFRIGERATION AND FREEZING.

12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature (Estrella Sayas-Barbera, Juana Fernandez-Lopez, and Esther Sendra-Nadal).

13 Physicochemical Changes During Freezing and Thawing of Poultry Meat (Alma Delia Alarcon-Rojo and Hector Janacua-Vidales).

14 Low-Temperature Storage of Poultry (Maria Elena Carranco-Jauregui, Silvia Carrillo-Dominguez, and Maria de la Concepcion Calvo Carillo).

15 Engineering Principles of Freezing (Liliana Alamilla-Beltran, Jose Jorge Chanona-Perez, Jose Fernando Gonzalez-Sanchez, and Gustavo F. Gutierrez-Lopez).

16 Quality of Frozen Poultry (Esther Sendra-Nadal, Estrella Sayas-Barbera, and Juana Fernandez-Lopez).

17 Quality of Refrigerated Poultry (Vandan Sohlia and Amarinder S. Bawa).

18 Refrigeration Equipment and Operations (Mallika Manral and Amarinder S. Bawa).

19 Freezing Equipment and Operations (Marhta Yarely Leal Ramos).

20 Refrigeration and Freezing in Central Facilities and Retail Stores (K. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa).

21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) (Vandana Sohlia and Amarinder S. Bawa).

PART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION.

22 Heating, Drying, and Chemicals (Jose Arturo Garcia-Macias).

23 Irradiation (Maria Pilar Gonzalez-Santiago, Beatriz Caballero-Santos, Magdalena Tudela-Carrasco, and Jose Maria Fernandez-Gines).

PART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES.

24 Quality Characteristics of Poultry Products (Sarah Padilla).

25 Chemical Composition and Nutritional Content of Raw Poultry Meat (Jorge Soriano-Santos).

26 Poultry Meat Tenderness (Casey M. Owens and Jason K. Apple).

27 Pale, Soft and Exudative Poultry Meat (Casey M. Owens and Jason K. Apple).

PART VI EGGS.

28 Nutritional and Health Attributes of Eggs (Yuan Ren, Jianping Wu, and Robert Renema).

29 Functional Properties of Egg Components in Food Systems (Yoshinori Mine and Marie Yang).

PART VII SANITATION AND SAFETY.

30 Chemical Residues: Pesticides and Drugs (?-Agonists and Antibiotics) (Maria de Lourdes Perez-Chabela).

31 Factors Affecting Microbial Growth in Fresh Poultry (Carol W. Turner).

32 Basic Principles of the HACCP System in the Poultry Industry (Chitra Wendakoon).

33 HACCP in Poultry Slaughterhouses (Marjatta Rahkio).

34 Online Inspection (Kevin Chao).

35 Poultry-Related Foodborne Disease (Lisa McKee).

36 Poultry-Related Foodborne Diseases in Central and South America (Gabriel J. Sequeira, Luis E. Marti, and Marcelo R. Rosmini).

37 Overview of Poultry Processing and Workers' Safety (Y.H. Hui and Isabel Guerrero-Legarreta).

38 Poultry-Processing Industry and eTool (Y.H. Hui and Isabel Guerrero-Legarreta).

Index.

Contents of Volume 2: Secondary Processing.