1Preface
725.7.2 Stuffing
2Chapter
735.7.3 Netting
31 Automation
745.8 Cook-in-Bag
41.1 Introduction
755.9 Smoking
51.2 Advances in Line Speed and Automated Deboning
765.10 Cooking/Heating
61.3 Automation and Processes to Speed up Rigor Development
775.10.1 Heating
71.4 Automation in Cutting and Portioning
785.10.2 Cooling
81.5 Other General Developments/Improvements
795.11 Peeling
91.6 Exercise
805.12 Slicing
10Chapter
815.13 Packaging
112 Global Perspective
825.14 Safety Checks (foreign objects, seal integrity)
122.1 Introduction
835.15 Labeling
132.2 Poultry Meat Consumption
845.16 Storage and Distribution
142.3 Improvements in Meat Production
855.17 Exercise
152.4 Changes in Meat Consumption Patterns
86Chapter
162.5 Automation in Processing Plants
876 Heat Processing, Cooling and Preservation Methods
172.6 Exercise
886.1 Heating
18Chapter
896.1.1 General
193 Live Bird Handling
906.1.2 Use of Hot Air Ovens
203.1 Introduction
916.1.3 Use of Water Heating (Boiling, Canning)
213.2 Harvesting – General
926.1.4 Use of Oil (Frying)
223.2.1 Manual Harvesting
936.1.5 Microwave and Radio Frequency Heating
233.2.2 Mechanical Harvesting
946.1.6 Infrared Heating
243.3 Feed Withdrawal
956.1.7 Ohmic Heating
253.4 Transportation
966.2 Cooling
263.5 The Chicken Egg Industry
976.2.1 Chilling
273.5.1 Layer Breeds
986.2.2 Freezing
283.5.2 Layer Hen Selection
996.2.3 Thawing
293.5.3 Keeping Chicks for Layer Poultry Farming
1006.3 Use of Chemical Preservatives
303.5.4 Vaccination and its Importance for Layer Poultry Farming
1016.3.1 General
313.5.5 Before Vaccination of Layer Poultry
1026.3.2 Acids
323.5.6 Egg Production for Layer Poultry Farming
1036.3.3 Spices and Extracts from Vegetables
333.5.7 Method and Importance of Lip Cutting
1046.3.4 Smoke
343.5.8 Feeding for Layer Poultry Farming
1056.3.5 Antibiotics and Bacteriocins
353.5.9 Water Management for Layer Poultry Farming
1066.3.6 Sugars
363.5.10 Layer Farm Sequence
1076.4 Drying
373.5.11 Moving the Layer Birds
1086.4.1 General
383.5.12 Egg Collecting and Grading
1096.4.2 Air Drying
393.6 Exercise
1106.4.3 Freeze Drying
40Chapter
1116.5 Packaging
414 Primary Processing of Poultry
1126.5.1 Modified, Vacuum, and Non-Vacuum Packaging
424.1 Introduction
1136.5.2 Active and Intelligent Packaging
434.2 Supply – Live Birds
1146.6 Exercise
444.2.1 Unloading
115Chapter
454.2.2 Stunning
1167 Microbiologyand Sanitation
464.2.3 Bleeding
1177.1 Introduction
474.2.4 Scalding
1187.2 Major Pathogenic Bacteria of Concern in Poultry and Red Meat
484.2.5 De-feathering
1197.3 Campylobacter jejuni
494.2.6 Electrical Stimulation
1207.4 Salmonella
504.3 Oil Gland and Feet Removal
1217.5 Clostridium perfringens
514.4 Transfer/Rehanging
1227.6 Listeria monocytogenes
524.5 Evisceration
1237.7 Staphylococcus aureus
534.6 Inspection
1247.8 Clostridium botulinum
544.7 Giblet Harvest
1257.9 Escherichia coli
554.8 Head, Crop, Neck, and Lung Removal
1267.10 Growing and Live Haul – Microbial Considerations
564.9 Bird Wash (Inside/Outside)
1277.10.1 Primary Processing – Microbial Considerations
574.10 Chilling
1287.10.2 Secondary Processing
584.11 Weighing and Grading
1297.11 Exercise
594.12 Portioning and Packing
130Chapter
604.13 Exercise
1318 Waste Treatments and By-Products
61Chapter
1328.1 introduction
625 Processing - Equipment
1338.2 Waste Water Treatment
635.1 Cutting/Size Reduction
1348.3 Disposal of Solid Waste and Composting
645.2 Grinding
1358.4 By-products: Edible and Inedible
651.1 Chopping – Coarse and Fine
1368.5 The Rendering Industry
665.3 Flaking
1378.6 Pet Food
675.4 Mixing/Blending: 5.4.1 Mixers
1388.7 Utilization of Feathers : 8.7.1 Ornamental Feathers
685.5 Brine Injection
1398.8 Exercise
695.6 Massaging and Tumbling
140Appendix
705.7 Forming, Stuffing, and Netting Equipment
141Glossary
715.7.1 Forming Machines
142Index
