Poultry Meat Processing and Quality

1 Poultry meat Processing and qualityRelated titles from woodhead 's food science, technology andnutrition list:Meat Processing Improving Quality (ISBN 1 85573 583 0)This major new collection summarises key developments in research, from improvingraw meat Quality and safety issues to developments in meat Processing and specificaspects of meat product Quality such as colour, flavour and manufacture: Principles and practice(ISBN 1 85573 715 9)This book provides a concise and authoritative guide to manufacturing high-qualityproducts for the consumer. It begins by considering issues of definition and the markettrends.

2 The book then discusses product formulation, key stages in production, goodpractice in safety and Quality assurance, new product development and novel refrigeration(ISBN 1 85573 442 7)Based on the work of the internationally-renowned Food Refrigeration and ProcessEngineering Research Centre (FRPERC) at the University of Bristol, this will be thestandard work on meat refrigeration, covering both individual Quality issues and themanagement of the cold chain from carcass to of these books and a complete list of woodhead 's food science, technologyand nutrition titles can be obtained by: visiting our web site at contacting Customer Services (email: fax: +44(0) 1223 893694; tel.)

3 : +44 (0) 1223 891358 ext. 30; address: woodhead PublishingLimited, Abington Hall, Abington, Cambridge CB1 6AH, UK)Selected food science and technology titles are also available in electronic form. Visitour web site ( ) to find out you would like to receive information on forthcoming titles in this area, please sendyour address details to: Francis Dodds (address, tel. and fax as above; Please confirm which subject areas you areinterested meat processingand qualityEdited byG. C. MeadPublished by woodhead publishing LimitedAbington Hall, AbingtonCambridge CB1 in North America by CRC Press LLC2000 Corporate Blvd, NWBoca Raton FL 33431 USAF irst published 2004, woodhead publishing Limited and CRC Press LLCfl2004, woodhead publishing LimitedThe authors have asserted their moral book contains information obtained from authentic and highly regarded material is quoted with permission, and sources are indicated.

4 Reasonableefforts have been made to publish reliable data and information, but the authors andthe publishers cannot assume responsibility for the validity of all materials. Neither theauthors nor the publishers, nor anyone else associated with this publication, shall beliable for any loss, damage or liability directly or indirectly caused or alleged to becaused by this this book nor any part may be reproduced or transmitted in any form or byany means, electronic or mechanical, including photocopying, microfilming andrecording, or by any information storage or retrieval system, without permission inwriting from the consent of woodhead publishing Limited and CRC Press LLC does not extendto copying for general distribution, for promotion.

5 For creating new works, or forresale. Specific permission must be obtained in writing from woodhead PublishingLimited or CRC Press LLC for such notice: Product or corporate names may be trademarks or registeredtrademarks, and are used only for identification and explanation, without intent Library Cataloguing in Publication DataA catalogue record for this book is available from the British of Congress Cataloging-in-Publication DataA catalog record for this book is available from the Library of publishing Limited ISBN 1 85573 727 2 (book); 1 85573 903 8 (e-book)CRC Press ISBN 0-8493-2548-XCRC Press order number: WP2548 The publisher's policy is to use permanent paper from mills that operate a sustainableforestry policy, and which have been manufactured from pulp which is processedusing acid-free and elementary chlorine-free practices.

6 Furthermore, the publisherensures that the text paper and cover board used have met acceptable environmentalaccreditation managed by Macfarlane Production Services, Markyate, Hertfordshire(e-mail: by MHL Typesetting Limited, Coventry, WarwickshirePrinted by TJ International Limited, Padstow, Cornwall, EnglandContributor contact xv1 Meat Quality and consumer C. Mead, formerly Royal Veterinary College, Introduction .. Meat Quality : concept and characteristics .. Food safety: Poultry microbial hazards .. Ethical concerns: animal welfare, genetic modificationand organic production.)

7 Quality improvement, consumer demands and thestructure of this book .. Future trends .. Sources of further References .. 182 Breeding and Quality of 21C. Berri, INRA, Introduction .. Factors affecting Quality of Poultry meat: age .. Factors affecting Quality of Poultry meat: Factors affecting Quality of Poultry meat: sex .. Factors affecting Quality of Poultry meat: rearingconditions and production practices .. Future trends: improving Poultry Quality .. Sources of further information and advice .. References.

8 333 Husbandry .. 38E. T. Moran, Auburn University, Introduction .. Environmental influences on the Quality of Poultry meat .. The influence of feed and nutrition on the Quality ofpoultry meat .. The influence of non-nutrient feed additives on thequality of Poultry meat .. Husbandry and society: animal welfare and environmentalconcerns .. Sources of further information and advice .. References .. 624 Stunning and slaughter of Poultry .. 65A. B. M. Raj, University of Bristol, Introduction .. Legislative and religious requirements for theslaughter of Poultry .

9 Electrical stunning methods .. Gas stunning methods and the use of captive bolts .. The effects of pre-slaughter stress and stunningmethods on meat Quality .. Methods of neck cutting, dislocation and decapitation .. Future trends: improving Poultry meat Quality .. Sources of further information and advice .. References .. 855 Primary Processing of Poultry .. 90D. Barker, Stork PMT, UK and J. Lankhaar and P. Stals, Stork PMT,The Introduction .. Live-bird supply .. Stunning, killing, scalding and plucking .. Evisceration and giblet harvesting.

10 Chilling .. Whole-bird selection by weight and Quality .. Whole-carcass packaging .. Secondary chilling .. Portioning and deboning operations .. Future trends .. References .. 107vi Contents6 Further Processing of Poultry .. 108D. L. Fletcher, University of Georgia, Introduction: Poultry consumption and the evolutionof the Poultry industry .. The development of further Processing : market andconsumer forces and scientific research .. Further Processing methods and technologies .. Categories of Poultry products .. The development of new Poultry products.