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Poultry meat processing by Alan R Sams

By Alan R Sams

"Poultry Meat Processing presents a transparent, concise, and whole presentation of the theoretical and sensible facets of chook meat processing. research the "what," "how," and "why" of the from the pre-slaughter surroundings to value-added products."--BOOK JACKET. content material: Ch. 1. creation to chook Meat Processing / Alan R. Sams -- Ch. 2. Preslaughter components Affecting fowl Meat caliber / Julie okay. Northcutt -- Ch. three. First Processing: Slaughter via Chilling / Alan R. Sams -- Ch. four. moment Processing: components, Deboning, and element regulate / Alan R. Sams -- Ch. five. chook Meat Inspection and Grading / Sacit F. Bilgili -- Ch. 6. Packaging / Paul L. Dawson -- Ch. 7. Meat caliber: Sensory and Instrumental reviews / Brenda G. Lyon and Clyde E. Lyon -- Ch. eight. Microbiological Pathogens: stay fowl issues / Billy M. Hargis, David J. Caldwell and J. Allen Byrd -- Ch. nine. Poultry-Borne Pathogens: Plant concerns / Donald E. Conner, Michael A. Davis and Lei Zhang summary: "Poultry Meat Processing presents a transparent, concise, and entire presentation of the theoretical and useful facets of fowl meat processing. research the "what," "how," and "why" of the from the pre-slaughter setting to value-added products."--BOOK JACKET

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However, these three days can shorten the product’s shelf life unless the time was used as transport time between the plant and the end user. 9 Although this is a topic addressed in subsequent chapters, it suffices here to say that adding fluid, phosphates, and salts to the meat makes it juicier and less tough. The fluid adds moisture, while the phosphates and salt hold the water in the muscle and disrupt some of the rigid protein network formed by the filament bonding. 4). The electricity enters the head from a charged plate and exits the body where the feet contact the metal shackle.

2 This is because the low amperage electrical stunning has an equally low incidence of carcass damage. An additional note on gas stunning is that these birds are flaccid on the shackles when entering the killing machine. This differs from the stiffer, electrically stunned bird and must be accommodated with minor machine adjustments for bird orientation. 6 In this stunning method, the head is immobilized and a metal pin or probe is shot into the skull and brain causing immediate and irreversible unconsciousness.

Temperature, time, and location), and can result in inaccurate label weights with drainable containers. The added water from immersion chilling also adds to shipping costs and can interfere with use of the product in further processing. Allowances for water absorption are occasionally re-evaluated by the government as marketing practices and products change. After prechilling, the carcasses are about 30 to 35°C when they enter the main chilling tank, the “chiller,” which looks generally similar to the prechiller, just larger.

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