Transcription of HACCP IN COOKED MEAT OPERATIONS
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HACCP IN COOKED MEAT OPERATIONS
Chapter 12 HACCP IN COOKED MEAT OPERATIONSThe Science ofPoultry and Meat ProcessingUniversity of GuelphShai Barbut PhDChapters1. AUTOMATION2. GLOBAL PERSPECTIVE3. STRUCTURE* AND MUSCLE PHYSIOLOGY4. LIVE BIRD HANDLING*5. PRIMARY PROCESSING OF POULTRY*6. HACCP IN PRIMARY PROCESSING*7. INSPECTION AND GRADING*8. STUNNING*9. PORTIONING, DEBONING AND FRESH MEAT COMPOSITION*10. FURTHER PROCESSING EQUIPMENT11. HEAT PROCESSING, COOLING AND PRESERVATION METHODS12. HACCP IN COOKED MEAT OPERATIONS13. PRINCIPLES OF MEAT PROCESSING14. BATTERING AND BREADING PRODUCTION UNDER HACCP15. MICROBIOLOGY AND SANITATION16. EVALUATING TEXTURE AND SENSORY ATTRIBUTES17. EVALUATING WATER/FAT BINDING AND COLOUR18. WASTE TREATMENT AND BY-PRODUCTS* Topics focussing on poultry. Rest of the chapters are related to both red meat and The aim of The Science of Poultry and Meat Processing book is to provide students and industry personnel with a comprehensive view of the modernized primary poultry meat industry and further processing of both red meat and poultry.
meat industry and further processing of both red meat and poultry. An emphasis is placed on basic concepts as well as recent advancements such as automation (e.g. increasing poultry line speed from 3,000 to 13,000 birds per hour over the last 40
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