By Shai Barbut
Chook items Processing: An advisor covers all significant points of the trendy bird additional processing undefined. the writer offers a entire consultant to the numerous steps focused on changing chook muscle (chicken, turkey, duck, ratite, etc.) into meat and highlights the serious issues required to guarantee top of the range and secure product production. The ebook opens with an outline of the bird after which discusses bird anatomy and muscle biology as they relate to meat caliber and strength difficulties linked to extra processing. a number of chapters are dedicated to meat product formulations (including a variety of recipes), processing gear, and ideas of kit operation. A separate bankruptcy is dedicated to the turning out to be box of battering and breading chook items, equivalent to fowl nuggets, with many illustrations of kit operation, discussions of a few of the breading hired, and bother taking pictures. one other part specializes in nutrients defense, microbiology, sanitation tools, and HACCP, together with types for basic and extra processing. fabric on meat colour, colour defects, style, and sensory research is additionally integrated to aid the reader comprehend components affecting the demanding situations and difficulties the faces whilst advertising and marketing chook items.
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Additional resources for Poultry products processing: an industry guide
Overall, this chapter serves as an introduction to the structure of poultry and to meat science as they relate to meat quality. 1 shows the overall structure of a chicken, which is fairly typical of avian species; the proportion and size of certain body parts vary depending on a specific bird’s living environment. In the case of a chicken, the legs are fairly developed because chickens usually live in open spaces and forests where walking and standing represent a major activity. The wings are fairly developed in the wild ancestors of the domesticated chicken and serve for fast escaping from predators and relatively short flights.
13). 13. Structure of a Mature Chicken Skin. Section Stained with Hematoxylin and Eosin. , Musculus. From Lucas and Stettenhiem (1972). , xanthophyll, absorbed in the diet and can be deposited in the skin), give it a certain color (see discussion in Chapter 13). For the meat processor, the characteristics of the skin are important in terms of color (presentation), flavor and texture. ch02 7/18/01 9:02 AM Page 49 tissue and the underlying connective tissues. Other organs that contain epithelial tissue are the liver, kidney and the lining of the digestive system.
In Ontario, p. 15. Thornton, L. 1999. New ports of call. Broiler Industry 7:22. Uijttenboogaart, T. G. 2000. Value added products in Europe. World Poultry Congress, Montreal, PQ. USDA. 1999. S. Dept. of Agriculture, Washington, DC. , muscle, epithelial, nervous and connective tissues) will be described in this chapter. Greater emphasis will be given to the muscle tissue component, because it represents the major edible part important to processors and consumers. , onset of rigor mortis, pH decline) that are known to affect meat quality.