Contributors.
Preface.
PART I SECONDARY PROCESSING OF POULTRY PRODUCTS.
1 Processed Poultry Products: A Primer (Isabel
Guerrero-Legarreta and Y.H. Hui).
PART II METHODS FOR PROCESSING POULTRY PRODUCTS.
2 Gelation and Emulsion: Principles (Ana Paola Zogbi and
Walter Onofre Benejam).
3 Gelation and Emulsion: Applications (Elvia
Hernandez-Hernandez and Isabel
Guerrero-Legarreta).
4 Battering and Breading: Principles and System Development
(Susana Fiszman and Teresa Sanz).
5 Battering and Breading: Frying and Freezing (Susana Fiszman
and Ana Salvador).
6 Mechanical Deboning: Principles and Equipment (Manuel
Viuda-Martos, Elena Jose Sanchez-Zapata, Casilda
Navarro-Rodriguez de Vera, and Jose Angel
Perez-Alvarez).
7 Mechanical Deboning: Applications and Product Types
(Casilda Navarro-Rodriguez de Vera, Elena Jose
Sanchez-Zapata, Manuel Viuda-Martos, and Jose Angel
Perez-Alvarez).
8 Marination, Cooking, and Curing: Principles (Francisco
Alfredo Nunez-Gonzalez).
9 Marination, Cooking, Curing: Applications (Alma Delia
Alarcon-Rojo).
10 Nonmeat Ingredients (Elena Jose Sanchez-Zapata,
Manuel Viuda-Martos, Casilda Navarro-Rodriguez de Vera, and
Jose Angel Perez-Alvarez).
PART III PRODUCT MANUFACTURING.
11 Overview of Processed Poultry Products (Y.H. Hui and
Isabel Guerrero-Legarreta).
12 Canned Poultry Meat (Alicia Grajales-Lagunes and Alicia de
Anda-Salazar).
13 Turkey Bacon (Edith Ponce-Alquicira and Octavio
Dublan-Garcia).
14 Turkey Sausages (Alfonso Totosaus-Sanchez and Juan
Francisco Hernandez Chavez).
15 Breaded Products (Nuggets) (Maria de Lourdes
Perez-Chabela and Alfonso Totosaus-Sanchez).
16 Paste Products (Pâte) (Alfonso
Totosaus-Sanchez).
17 Poultry Ham (Vandana Sohlia and Amarinder S.
Bawa).
18 Luncheon Meat Including Bologna (Baciliza Quintero Salazar
and Edith Ponce-Alquicira).
19 Processed Egg Products: Perspective on Nutritional Values
(Mahendra P. Kapoor, Molay K. Roy, and Lekh R. Juneja).
20 Dietary Products for Special Populations (Jorge
Soriano-Santos).
PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES.
21 Sensory Analysis (Maria Dolors Guardia, Carmen
Sarraga, and Luis Guerrero Asorey).
22 Texture and Tenderness in Poultry Products(Lisa H.
Mckee).
23 Protein and Poultry Meat Quality (Massami Shimokomaki,
Adrian Lourenço Soares, and Elza Iouko Ida).
24 Poultry Flavor: General Aspects and Applications
(Jose Angel Perez-Alvarez, Esther
Sendra-Nadal, Elena Jose Sanchez-Zapata, and Manuel
Viuda-Martos).
25 Poultry Meat Color (Alessandra Guidi and L.
Castigliego).
26 Refrigerated Poultry Handling (Esther Sendra-Nadal,
Estrella Sayas Barbera, and Juana Fernandez
Lopez).
PART V ENGINEERING PRINCIPLES, OPERATIONS AND
EQUIPMENT.
27 Basic Operations and Conditions (M.C. Pandey and Amarinder
S. Bawa).
28 Poultry-Processing Equipment (Jose Jorge
Chanona-Perez, Lilian Alamilla-Beltran, Ernesto
Mendoza-Madrid, Jorge Welti-Chanes, and Gustavo F.
Gutierrez-Lopez).
29 Thermal Processing (Isabel Guerrero-Legarreta and Y.H.
Hui).
30 Packaging for Poultry Products (S.N. Sabapathi and
Amarinder S. Bawa).
PART VI CONTAMINANTS, PATHOGENS, ANALYSIS AND QUALITY
ASSURANCE.
31 Contamination of Poultry Products (Marcelo L. Signorini
and Jose L. Flores-Luna).
32 Microbial Ecology and Spoilage of Poultry Meat and Poultry
Meat Products (Elina J. Vihavainen and Johanna
Bjorkroth).
33 Campylobacter in Poultry Processing (Marja-Liisa
Hanninen).
34 Microbiology of Ready-to-Eat Poultry Products (Carol W.
Turner).
35 Chemical Analysis of Poultry Meat (Maria de Lourdes
Perez-Chabela).
36 Microbial Analytical Methodology for Processed Poultry
Products (Omar A. Oyarzabal and Syeda K. Hussain).
PART VII SAFETY SYSTEMS IN THE UNITED STATES.
37 Sanitation Requirements (Y.H. Hui and Isabel
Guerrero-Legarreta).
38 HACCP for the Poultry Industry (Lisa H. McKee).
39 FSIS Enforcement Tools and Processes (Y.H. Hui and Isabel
Guerrero-Legarreta).
Index.
Contents of Volume 1: Primary Processing.
