Handbook of Poultry Science and Technology, Volume 2 PDF
Preview Handbook of Poultry Science and Technology, Volume 2
HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY Volume 2: Secondary Processing Editor Isabel Guerrero-Legarreta, Ph.D. Consulting Editor Y.H. Hui, Ph.D. Associate Editors Alma Delia Alarco´n-Rojo, Ph.D., Christine Alvarado, Ph.D., Amarinder S. Bawa, Ph.D., Francisco Guerrero-Avendan˜o, Ph.D., DVM, Janne Lunde´n, Ph.D., DVM, Lisa McKee, Ph.D., Yoshinori Mine, Ph.D., Casey M. Owens, Ph.D., Jose´ Angel Pe´rez-A´lvarez, Ph.D., Joe M. Regenstein, Ph.D., Marcelo R. Rosmini, Ph.D., Jorge Soriano-Santos, Ph.D., J. Eddie Wu, Ph.D. A JOHN WILEY & SONS, INC., PUBLICATION Copyright©2010byJohnWiley&Sons,Inc.Allrightsreserved. PublishedbyJohnWiley&Sons,Inc.,Hoboken,NewJersey. PublishedsimultaneouslyinCanada. 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Wileyalsopublishesitsbooksinavarietyofelectronicformats.Somecontentthatappearsinprint maynotbeavailableinelectronicformats.FormoreinformationaboutWileyproducts,visitour websiteatwww.wiley.com. LibraryofCongressCataloging-in-PublicationData: Handbookofpoultryscienceandtechnology/editor,IsabelGuerrero-Legarreta;consulting editor,Y.H.Hui;associateeditors,AlmaDeliaAlarco´n-Rojo... [etal.]. p.cm. Includesindex. ISBN978-0-470-18537-7 (2-vol.set) ISBN978-0-470-18552-0 (v.1) ISBN978-0-470-18553-7 (v.2) 1. Poultry–Processing. 2. Poultryplants. I. Guerrero-Legarreta,Isabel. TS1968.H362009 664(cid:2).93–dc22 2009014025 PrintedintheUnitedStatesofAmerica 10987654321 CONTENTS Contributors ix Preface xiii PART I SECONDARY PROCESSING OF POULTRY PRODUCTS 1 1 Processed Poultry Products: A Primer 3 IsabelGuerrero-LegarretaandY.H.Hui PART II METHODS FOR PROCESSING POULTRY PRODUCTS 13 2 Gelation and Emulsion: Principles 15 AnaPaolaZogbiandWalterOnofreBenejam 3 Gelation and Emulsion: Applications 25 ElviaHerna´ndez-Herna´ndezandIsabelGuerrero-Legarreta 4 Battering and Breading: Principles and System Development 35 SusanaFiszmanandTeresaSanz 5 Battering and Breading: Frying and Freezing 47 SusanaFiszmanandAnaSalvador 6 Mechanical Deboning: Principles and Equipment 59 ManuelViuda-Martos,ElenaJose´ Sa´nchez-Zapata,Casilda Navarro-Rodr´ıguezdeVera,andJose´ AngelPe´rez-Alvarez v vi CONTENTS 7 Mechanical Deboning: Applications and Product Types 73 CasildaNavarro-Rodr´ıguezdeVera,ElenaJose´ Sa´nchez-Zapata, ManuelViuda-Martos,andJose´ AngelPe´rez-Alvarez 8 Marination, Cooking, and Curing: Principles 81 FranciscoAlfredoNun˜ez-Gonza´lez 9 Marination, Cooking, and Curing: Applications 89 AlmaDeliaAlarco´n-Rojo 10 Nonmeat Ingredients 101 ElenaJose´ Sa´nchez-Zapata,ManuelViuda-Martos,Casilda Navarro-Rodr´ıguezdeVera,andJose´ AngelPe´rez-Alvarez PARTIII PRODUCT MANUFACTURING 125 11 Overview of Processed Poultry Products 127 Y.H.HuiandIsabelGuerrero-Legarreta 12 Canned Poultry Meat 143 AliciaGrajales-LagunesandAliciadeAnda-Salazar 13 Turkey Bacon 159 EdithPonce-AlquiciraandOctavioDubla´n-Garc´ıa 14 Turkey Sausages 173 AlfonsoTotosaus-Sa´nchezandJuanFranciscoHerna´ndezCha´vez 15 Breaded Products (Nuggets) 187 Mar´ıadeLourdesPe´rez-ChabelaandAlfonsoTotosaus-Sa´nchez 16 Paste Products (Paˆte´) 199 AlfonsoTotosaus-Sa´nchez 17 Poultry Ham 209 VandanaSohliaandAmarinderS.Bawa 18 Luncheon Meat Including Bologna 233 BacilizaQuinteroSalazarandEdithPonce-Alquicira CONTENTS vii 19 Processed Egg Products: Perspective on Nutritional Values 255 MahendraP.Kapoor,MolayK.Roy,andLekhR.Juneja 20 Dietary Products for Special Populations 275 JorgeSoriano-Santos PARTIV PRODUCT QUALITY AND SENSORY ATTRIBUTES 293 21 Sensory Analysis 295 Mar´ıaDolorsGua´rdia,CarmenSa´rraga,andLuisGuerreroAsorey 22 Texture and Tenderness in Poultry Products 311 LisaH.McKee 23 Protein and Poultry Meat Quality 327 MassamiShimokomaki,AdrianaLourenc¸oSoares,andElzaIoukoIda 24 Poultry Flavor: General Aspects and Applications 339 Jose´ AngelPe´rez-Alvarez,EstherSendra-Nadal,ElenaJose´ Sa´nchez-Zapata,andManuelViuda-Martos 25 Poultry Meat Color 359 AlessandraGuidiandL.Castigliego 26 Refrigerated Poultry Handling 389 EstherSendra-Nadal,EstrellaSayasBarbera´,andJuanaFerna´ndezLo´pez PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT 401 27 Basic Operations and Conditions 403 M.C.PandeyandAmarinderS.Bawa 28 Poultry-Processing Equipment 417 Jose´ JorgeChanona-Pe´rez,LilianaAlamilla-Beltra´n,Ernesto Mendoza-Madrid,JorgeWelti-Chanes,andGustavoF.Gutie´rrez-Lo´pez 29 Thermal Processing 435 IsabelGuerrero-LegarretaandY.H.Hui viii CONTENTS 30 Packaging for Poultry Products 449 S.N.SabapathiandAmarinderS.Bawa PARTVI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE 461 31 Contamination of Poultry Products 463 MarceloL.SignoriniandJose´ L.Flores-Luna 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products 485 ElinaJ.VihavainenandJohannaBjo¨rkroth 33 Campylobacter in Poultry Processing 495 Marja-LiisaHa¨nninen 34 Microbiology of Ready-to-Eat Poultry Products 507 CarolW.Turner 35 Chemical Analysis of Poultry Meat 517 Mar´ıadeLourdesPe´rez-Chabela 36 Microbial Analytical Methodology for Processed Poultry Products 527 OmarA.OyarzabalandSyedaK.Hussain PARTVII SAFETY SYSTEMS IN THE UNITED STATES 545 37 Sanitation Requirements 547 Y.H.HuiandIsabelGuerrero-Legarreta 38 HACCP for the Poultry Industry 573 LisaH.McKee 39 FSIS Enforcement Tools and Processes 587 Y.H.HuiandIsabelGuerrero-Legarreta Index 603 Contents of Volume 1: Primary Processing 611 CONTRIBUTORS Editor-in-Chief Isabel Guerrero-Legarreta, Departamento de Biotecnolog´ıa, Universidad Auto´noma Metropolitana, Me´xico D.F., Me´xico Administrative Editor Y.H. Hui, Science Technology System, West Sacramento, California Associate Editors Alma Delia Alarco´n-Rojo, Facultad de Zootecnia, Universidad Auto´noma de Chihuahua, Chihuahua, Me´xico Christine Alvarado, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas Amarinder S. Bawa, Defence Food Research Laboratory, Siddartha Nagar, Mysore, India Francisco Guerrero-Avendan˜o, Archer Daniels Midland Co., Mexico Janne Lunde´n, Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland Lisa H. McKee, Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico Yoshinori Mine, Department of Food Science, University of Guelph, Guelph, Ontario, Canada CaseyM.Owens,DepartmentofPoultryScience,UniversityofArkansas,Fayet- teville, Arkansas Jose´ AngelPe´rez-Alvarez,GrupoIndustrializacio´ndeProductosdeOrigenAni- mal (IPOA Research Group), Departamento de Tecnolog´ıa Agroalimentaria, ix x CONTRIBUTORS EscuelaPolite´cnicaSuperiordeOrihuela,UniversidadMiguelHerna´ndez,Ori- huela, Alicante, Spain Joe M. Regenstein, Cornell Kosher and Halal Food Initiative, Department of Food Science, Cornell University, Ithaca, New York Marcelo R. Rosmini, Faculty of Agricultural Sciences, Universidad Cato´lica de Co´rdoba, Co´rdoba, Argentina Jorge Soriano-Santos, Departamento de Biotecnolog´ıa, Universidad Auto´noma Metropolitana–Unidad Iztapalapa, Me´xico D.F., Me´xico Jong-Yi Eddie Wu, Foster Farms, Turlock, California Contributors in Addition to the Editors and Associate Editors Liliana Alamilla-Beltra´n, Departamento de Graduados en Alimentos, Escuela NacionaldeCienciasBiolo´gicas,Instituto Polite´cnicoNacional,Me´xicoD.F., Me´xico Alicia de Anda-Salazar, Universidad Auto´noma de San Luis Potos´ı, Facultad de Ciencias Quimicas, Centro de Investigacio´n de Estudios de Posgrado, San Luis Potos´ı, Me´xico WalterOnofreBenejam,FacultyofAgriculturalSciences,UniversidadCato´lica de Co´rdoba, Co´rdoba, Argentina Johanna Bjo¨rkroth, Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland L.Castigliego,DepartmentofAnimalPathology,ProphylaxisandFoodHygiene, University of Pisa, Pisa, Italy Jose´ JorgeChanona-Pe´rez,DepartamentodeGraduadosenAlimentos, Escuela NacionaldeCienciasBiolo´gicas,Instituto Polite´cnicoNacional,Me´xicoD.F., Me´xico Octavio Dubla´n-Garc´ıa, Facultad de Qu´ımica, Universidad Auto´noma del Estado de Me´xico, Toluca, Me´xico Juana Ferna´ndez Lo´pez, Grupo Industrializacio´n de Productos de Origen Ani- mal (IPOA Research Group), Departamento de Tecnolog´ıa Agroalimentaria, EscuelaPolite´cnicaSuperiordeOrihuela,UniversidadMiguelHerna´ndez,Ori- huela, Alicante, Spain Susana Fiszman, Instituto de Agroqu´ımica y Tecnolog´ıa de Alimentos, Burjas- sot, Valencia, Spain Jose´ L. Flores-Luna, Food Safety Management Systems (Consultant), Me´xico D.F., Me´xico Alicia Grajales-Lagunes, Universidad Auto´noma de San Luis Potos´ı, Facultad de Ciencias Quimicas, Centro de Investigacio´n de Estudios de Posgrado, San Luis Potos´ı, Me´xico MariaDolorsGua`rdia,IRTA,FincaCampsiArmets/n,Monells,Girona,Spain CONTRIBUTORS xi LuisGuerreroAsorey,IRTA,FincaCampsiArmets/n,Monells,Girona,Spain Alessandra Guidi, Department of Animal Pathology, Prophylaxis and Food Hygiene, University of Pisa, Pisa, Italy Gustavo F. Gutie´rrez-Lo´pez, Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biolo´gicas, Instituto Polite´cnico Nacional, Me´xico D.F., Mexico Marja-Liisa Ha¨nninen, Department of Food and Environmental Hygiene, Fac- ulty of Veterinary Medicine, University of Helsinki, Helsinki, Finland Juan Francisco Herna´ndez Cha´vez, Tecnolo´gico de Estudios Superiores de Ecatepec, Laboratorio de Alimentos, Ecatepec de Morelos Estado de Me´xico, Me´xico Elvia Herna´ndez-Herna´ndez, Departamento de Biotecnolog´ıa, Universidad Auto´noma Metropolitana–Unidad Iztapalapa, Me´xico D.F., Me´xico Syeda K. Hussain, Department of Poultry Science, Auburn University, Auburn, Alabama ElzaIoukoIda,FoodScienceandTechnologyDepartment,LondrinaStateUni- versity, Londrina, Parana´, Brazil Lekh R. Juneja, Taiyo Kagaku Co. Ltd., Yokkaichi, Japan Mahendra P. Kapoor, Taiyo Kagaku Co. Ltd., Yokkaichi, Japan AdrianaLourenc¸oSoares,FoodScienceandTechnologyDepartment,Londrina State University, Londrina, Parana´, Brazil Ernesto Mendoza-Madrid, Departamento de Graduados en Alimentos, Escuela NacionaldeCienciasBiolo´gicas,Instituto Polite´cnicoNacional,Me´xicoD.F., Me´xico Casilda Navarro-Rodr´ıguez de Vera, Grupo Industrializacio´n de Productos de Origen Animal (IPOA Research Group), Departamento de Tecnolog´ıa Agroalimentaria, Escuela Polite´cnica Superior de Orihuela, Universidad Miguel Herna´ndez, Orihuela, Alicante, Spain Francisco Alfredo Nun˜ez-Gonza´lez, Facultad de Zootecnia, Universidad Auto´noma de Chihuahua, Chihuahua, Me´xico Omar A. Oyarzabal, Department of Biological Sciences, Alabama State Uni- versity, Montgomery, Alabama M.C. Pandey, Defence Food Research Laboratory, Siddartha Nagar, Mysore, India Mar´ıadeLourdesPe´rez-Chabela,DepartamentodeBiotecnolog´ıa,Universidad Auto´noma Metropolitana–Unidad Iztapalapa, Me´xico D.F., Me´xico EdithPonce-Alquicira,DepartamentodeBiotecnolog´ıa,UniversidadAuto´noma Metropolitana–Unidad Iztapalapa, Me´xico D.F., Me´xico Baciliza Quintero Salazar, Centro de Investigacio´n y Estudios Tur´ısticos, Uni- versidad Auto´noma del Estado de Me´xico, Toluca, Me´xico Molay K. Roy, Taiyo Kagaku Co. Ltd., Yokkaichi, Japan
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