{"product_id":"handbook-of-poultry-science-and-technology-primary-processing-isbn-9780470185520","title":"Handbook of Poultry Science and Technology, Primary Processing","description":"\u003cb\u003eA comprehensive reference for the poultry industry—\u003ci\u003eVolume 1\u003c\/i\u003e describes everything from husbandry up to preservation\u003c\/b\u003e  \u003cp\u003eWith an unparalleled level of coverage, the \u003ci\u003eHandbook of Poultry Science and Technology\u003c\/i\u003e provides an up-to-date and comprehensive reference on poultry processing. \u003ci\u003eVolume 1\u003c\/i\u003e describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eVolume 1: Primary Processing\u003c\/i\u003e is divided into seven parts:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003ePoultry: biology to pre-mortem status\u003c\/b\u003e—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSlaughtering and cutting\u003c\/b\u003e—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003ePreservation: refrigeration and freezing\u003c\/b\u003e—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more\u003c\/li\u003e \u003cli\u003e\u003cb\u003ePreservation: heating, drying, chemicals, and irradiation\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eComposition, chemistry, and sensory attributes\u003c\/b\u003e—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eEggs\u003c\/b\u003e—includes egg attributes, science, and technology\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSanitation and Safety\u003c\/b\u003e—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more\u003c\/li\u003e \u003c\/ul\u003e  Contributors.  \u003cp\u003ePreface.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART I POULTRY: BIOLOGY TO PREMORTEM STATUS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 Poultry Biology, Classification, and Trade Descriptions (\u003ci\u003eY.H. Hui and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e2 Competitive Exclusion Treatment in Poultry Management (\u003ci\u003eCarita Schneitz and Geoffrey Mead\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e3 Premortem Handling. (\u003ci\u003eLorenzo Antonio Durán-Meléndez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e4 Transportation to the Slaughterhouse (\u003ci\u003eDaniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART II SLAUGHTERING AND CUTTING.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5 Slaughterhouse Building and Facility Requirements (\u003ci\u003eDaniel Mota Rojas, Miguel González Lozano, and Isabel Guerrero-Legarreta\u003c\/i\u003e ).\u003c\/p\u003e \u003cp\u003e6 Slaughtering Equipment and Operations (\u003ci\u003eJuan Fernández-López, Esther Sendra-Nadal, and Estrella Sayas-Barberá\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e7 Poultry Carcass Evaluation and Cutting (\u003ci\u003eLorenzo Antonio Durán-Meléndez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e8 Official Control of Slaughterhouse and Processing Plants (\u003ci\u003eNina Kaario and Janne Lundén\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e9 Poultry Packaging (\u003ci\u003eAlfonso Totosaus-Sánchez\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e10 Kosher Laws in Food Processing (\u003ci\u003eJoe M. Regenstein and Carrie E. Regenstein\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e11 Food Production from the Halal Perspective (\u003ci\u003eYaakob B. Che Man and Awis Qurni Sazili\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART III PRESERVATION: REFRIGERATION AND FREEZING.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12 Biochemical Changes During Onset and Resolution of Rigor Mortis Under Ambient Temperature (\u003ci\u003eEstrella Sayas-Barberá, Juana Fernández-López, and Esther Sendra-Nadal\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e13 Physicochemical Changes During Freezing and Thawing of Poultry Meat (\u003ci\u003eAlma Delia Alarcón-Rojo and Héctor Janacua-Vidales\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e14 Low-Temperature Storage of Poultry (\u003ci\u003eMaría Elena Carranco-Jáuregui, Silvia Carrillo-Domínguez, and María de la Concepción Calvo Carillo\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e15 Engineering Principles of Freezing (\u003ci\u003eLiliana Alamilla-Beltrán, José Jorge Chanona-Pérez, José Fernando González-Sánchez, and Gustavo F. Gutiérrez-López\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e16 Quality of Frozen Poultry (\u003ci\u003eEsther Sendra-Nadal, Estrella Sayas-Barberá, and Juana Fernández-López\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e17 Quality of Refrigerated Poultry (\u003ci\u003eVandan Sohlia and Amarinder S. Bawa\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e18 Refrigeration Equipment and Operations (\u003ci\u003eMallika Manral and Amarinder S. Bawa\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e19 Freezing Equipment and Operations (\u003ci\u003eMarhta Yarely Leal Ramos\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e20 Refrigeration and Freezing in Central Facilities and Retail Stores (\u003ci\u003eK. Radakrishna, Vandana Sohlia, and Amarinder S. Bawa\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e21 Refrigeration and Freezing in Industrial Food Facilities (Hospitals, Restaurants, Factories) (\u003ci\u003eVandana Sohlia and Amarinder S. Bawa\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART IV PRESERVATION: HEATING, DRYING, CHEMICALS, AND IRRADIATION.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e22 Heating, Drying, and Chemicals (\u003ci\u003eJosé Arturo García-Macías\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e23 Irradiation (\u003ci\u003eMaría Pilar González-Santiago, Beatriz Caballero-Santos, Magdalena Tudela-Carrasco, and José María Fernández-Ginés\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART V COMPOSITION, CHEMISTRY, AND SENSORY ATTRIBUTES.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e24 Quality Characteristics of Poultry Products (\u003ci\u003eSarah Padilla\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e25 Chemical Composition and Nutritional Content of Raw Poultry Meat (\u003ci\u003eJorge Soriano-Santos\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e26 Poultry Meat Tenderness (\u003ci\u003eCasey M. Owens and Jason K. Apple\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e27 Pale, Soft and Exudative Poultry Meat (\u003ci\u003eCasey M. Owens and Jason K. Apple\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART VI EGGS.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e28 Nutritional and Health Attributes of Eggs (\u003ci\u003eYuan Ren, Jianping Wu, and Robert Renema\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e29 Functional Properties of Egg Components in Food Systems (\u003ci\u003eYoshinori Mine and Marie Yang\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART VII SANITATION AND SAFETY.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e30 Chemical Residues: Pesticides and Drugs (β-Agonists and Antibiotics) (\u003ci\u003eMaría de Lourdes Pérez-Chabela\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e31 Factors Affecting Microbial Growth in Fresh Poultry (\u003ci\u003eCarol W. Turner\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e32 Basic Principles of the HACCP System in the Poultry Industry (\u003ci\u003eChitra Wendakoon\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e33 HACCP in Poultry Slaughterhouses (\u003ci\u003eMarjatta Rahkio\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e34 Online Inspection (\u003ci\u003eKevin Chao\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e35 Poultry-Related Foodborne Disease (\u003ci\u003eLisa McKee\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e36 Poultry-Related Foodborne Diseases in Central and South America (\u003ci\u003eGabriel J. Sequeira, Luis E. Marti, and Marcelo R. Rosmini\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e37 Overview of Poultry Processing and Workers' Safety (\u003ci\u003eY.H. Hui and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003e38 Poultry-Processing Industry and eTool (\u003ci\u003eY.H. Hui and Isabel Guerrero-Legarreta\u003c\/i\u003e).\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e \u003cp\u003eContents of Volume 2: Secondary Processing.\u003c\/p\u003e  \u003cb\u003eISABEL GUERRERO-LEGARRETA, PhD,\u003c\/b\u003e the Editor, is Professor in the Biotechnology Department at the Universidad Autónoma Metropolitana in Mexico. She has expertise in the meat and poultry sciences; and she has published over eighty manuscripts, five books, and twenty-nine book chapters.  \u003cp\u003e\u003cb\u003eY.H. HUI, PhD,\u003c\/b\u003e the Consulting Editor, is the Senior Scientist at Science Technology System and has been the author or editor of many books on food science and technology.\u003c\/p\u003e  \u003cb\u003eA comprehensive reference for the poultry industry—\u003ci\u003eVolume 1\u003c\/i\u003e describes everything from husbandry up to preservation\u003c\/b\u003e  \u003cp\u003eWith an unparalleled level of coverage, the \u003ci\u003eHandbook of Poultry Science and Technology\u003c\/i\u003e provides an up-to-date and comprehensive reference on poultry processing. \u003ci\u003eVolume 1\u003c\/i\u003e describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eVolume 1: Primary Processing\u003c\/i\u003e is divided into seven parts:\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003ePoultry: biology to pre-mortem status\u003c\/b\u003e—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSlaughtering and cutting\u003c\/b\u003e—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003ePreservation: refrigeration and freezing\u003c\/b\u003e—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more\u003c\/li\u003e \u003cli\u003e\u003cb\u003ePreservation: heating, drying, chemicals, and irradiation\u003c\/b\u003e\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eComposition, chemistry, and sensory attributes\u003c\/b\u003e—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eEggs\u003c\/b\u003e—includes egg attributes, science, and technology\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eSanitation and Safety\u003c\/b\u003e—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989339259109,"sku":"NP9780470185520","price":277.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470185520.jpg?v=1761783728","url":"https:\/\/k12savings.com\/products\/handbook-of-poultry-science-and-technology-primary-processing-isbn-9780470185520","provider":"K12savings","version":"1.0","type":"link"}