Poultry meat processing
Poultry Meat Processing Edited by Alan R. Sams, Ph.D. Department of Poultry Science Texas A&M University Boca Raton London New York Washington, D.C. CRC Press © 2001 by Taylor & Francis Group, LLC Published in 2001 by CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2001 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group No claim to original U.S. Government works Printed in the United States of America on acid-free paper 109876543 International Standard Book Number-10: 0-8493-0120-3 (Hardcover) International Standard Book Number-13: 978-0-8493-0120-9 (Hardcover) Library of Congress Card Number 00-046763 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. 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Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging-in-Publication Data Poultry meat processing / Edited by Alan R. Sams p. cm. Includes bibliographical references and index. ISBN 0-8493-0120-3. 1. Poultry—Processing. I. Title. TS1968 .S36 2001 664′.93—dc21 00-046763 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Taylor & Francis Group is the Academic Division of T&F Informa plc. © 2001 by Taylor & Francis Group, LLC Dedication This book is dedicated to the memories of Dr. Pam Hargis and Dr. Doug Janky, two individuals who each had a profound and lasting impact on the poultry, food, and nutritional sciences, as well as the people involved in them. 920024_CRC12_0329_fm 11/14/00 5:07 PM Page iii © 2001 by Taylor & Francis Group, LLC 920024_CRC12_0329_fm 11/14/00 5:07 PM Page iv © 2001 by Taylor & Francis Group, LLC v Preface This book is the product of some of the best poultry and food scientists in the world today. Its concept was born from the need for a good instructional textbook in the poultry pro- cessing and product quality courses taught by many of the contributors. The text is an instructional and not necessarily exhaustive review of the scientific literature in each of its component areas. In addition to its teaching use, this book will also be a useful reference for academic researchers, industry personnel, and extension specialists/agents seeking further knowledge. Most of the contributors are active participants in the S-292 USDAMulti-State Research Project, and the collaborative relationships fostered by this project have made this book possible. I thank the contributors for their time and meaningful input. I am also deeply indebted to Mrs. Elizabeth Hirschler for her excellent technical and creative assistance, without which this book would not have been possible. Alan R. Sams, Ph.D. Editor 920024_CRC12_0329_fm 11/14/00 5:07 PM Page v © 2001 by Taylor & Francis Group, LLC 920024_CRC12_0329_fm 11/14/00 5:07 PM Page vi © 2001 by Taylor & Francis Group, LLC Contributors vii James C. Acton Department of Food Science Clemson University Clemson, SC Sacit F. Bilgili Department of Poultry Science Auburn University Auburn, AL J. Allen Byrd Southern Plains Agricultural Research Center College Station, TX David J. Caldwell Departments of Veterinary Pathobiology and Poultry Science Texas A&M University College Station, TX Muhammad Chaudry Islamic Food and Nutrition Council Chicago, IL Donald E. Conner Department of Poultry Science Auburn University Auburn, AL Michael A. Davis Department of Poultry Science Auburn University Auburn, AL Paul L. Dawson Department of Food Science Clemson University Clemson, SC Glenn W. Froning Department of Food Science and Technology University of Nebraska Lincoln, NE Billy M. Hargis Departments of Veterinary Pathobiology and Poultry Science Texas A&M University College Station, TX Jimmy T. Keeton Department of Animal Science Texas A&M University College Station, TX Brenda G. Lyon U.S. Department of Agriculture Agricultural Research Service Russell Research Center Athens, GA Clyde E. Lyon U.S. Department of Agriculture Agricultural Research Service Russell Research Center Athens, GA 920024_CRC12_0329_fm 11/14/00 5:07 PM Page vii © 2001 by Taylor & Francis Group, LLC Scott M. Russell Department of Poultry Science University of Georgia Athens, GA Alan R. Sams Department of Poultry Science Texas A&M University College Station, TX Denise M. Smith Department of Food Science and Toxicology University of Idaho Moscow, ID Doug P. Smith Department of Poultry Science University of Georgia Athens, GA Lei Zhang Department of Poultry Science Auburn University Auburn, AL Shelly R. McKee Department of Food Science and Technology University of Nebraska Lincoln, NE William C. Merka Department of Poultry Science University of Georgia Athens, GA Julie K. Northcutt Department of Poultry Science University of Georgia Athens, GA Casey M. Owens Department of Poultry Science University of Arkansas Fayetteville, AR Joe M. Regenstein Cornell University Ithaca, NY viii Contributors 920024_CRC12_0329_fm 11/14/00 5:07 PM Page viii © 2001 by Taylor & Francis Group, LLC ix Contents Preface Chapter 1 Introduction to Poultry Meat Processing Alan R. Sams Chapter 2 Preslaughter Factors Affecting Poultry Meat Quality Julie K. Northcutt Chapter 3 First Processing: Slaughter through Chilling Alan R. Sams Chapter 4 Second Processing: Parts, Deboning, and Portion Control Alan R. Sams Chapter 5 Poultry Meat Inspection and Grading Sacit F. Bilgili Chapter 6 Packaging Paul L. Dawson Chapter 7 Meat Quality: Sensory and Instrumental Evaluations Brenda G. Lyon and Clyde E. Lyon Chapter 8 Microbiological Pathogens: Live Poultry Considerations Billy M. Hargis, David J. Caldwell, and J. Allen Byrd Chapter 9 Poultry-Borne Pathogens: Plant Considerations Donald E. Conner, Michael A. Davis, and Lei Zhang Chapter 10 Spoilage Bacteria Associated with Poultry Scott M. Russell Chapter 11 Functional Properties of Muscle Proteins in Processed Poultry Products Denise M. Smith Chapter 12 Formed and Emulsion Products Jimmy T. Keeton Chapter 13 Coated Poultry Products Casey M. Owens Chapter 14 Mechanical Separation of Poultry Meat and Its Use in Products Glenn W. Froning and Shelly R. McKee Chapter 15 Marination, Cooking, and Curing of Poultry Products Doug P. Smith and James C. Acton Chapter 16 A Brief Introduction to Some of the Practical Aspects of the Kosher and Halal Laws for the Poultry Industry Joe M. Regenstein and Muhammad Chaudry 920024_CRC12_0329_fm 11/14/00 5:07 PM Page ix © 2001 by Taylor & Francis Group, LLC Chapter 17 Processing Water and Wastewater William C. Merka Chapter 18 Quality Assurance and Process Control Doug P. Smith x Poultry Meat ProcessingChapter number, Chapter title xx Contents 920024_CRC12_0329_fm 11/14/00 5:07 PM Page x © 2001 by Taylor & Francis Group, LLC [...]... to poultry meat processing Alan R Sams Poultry processing is a complex combination of biology, chemistry, engineering, marketing, and economics While producing human food is the main goal of poultry processing, related fields include waste management, non-food uses of poultry, and pet/livestock feeds When considering the global marketplace, poultry refers to any domesticated avian species, and poultry. .. 2001 by Taylor & Francis Group, LLC Chapter one: Introduction to poultry meat processing 3 Poultry meat consumption in the U.S has dramatically increased in recent decades to the point where it has the largest per capita consumption of any meat type Several factors have contributed to this increased appeal of poultry First, the fat in poultry is almost exclusively associated with the skin and is easy... nuggets and similarly formed, fried products Finally, poultry is an extremely versatile meat, a factor which has possibly contributed to the product development efforts Poultry meat is more homogeneous in composition, texture, and color than mammalian meat, making poultry easier to consistently formulate into products When compared to beef, poultry meat also has a milder flavor which is more readily... meals or boneless meat Breeder hen that no longer produces eggs at an economical rate Young turkey usually sold whole Most common form of turkey; sold whole, in parts, or as boneless meat Breeder bird that no longer reproduces at an economical rate 1 2 Figure 1.1 company Poultry meat processing Diagram of the material flow between the components of a vertically integrated poultry Poultry companies... the animal at slaughter Thus, events that occur both before and after death of poultry influence meat quality 0-8493-0120-3/01/$0.00+$.50 © 2001 by CRC Press LLC © 2001 by Taylor & Francis Group, LLC 5 6 Poultry meat processing Antemortem factors affecting quality According to Fletcher,1 antemortem factors affecting poultry meat quality may be divided into two categories: those having a long term effect... therefore need to be paid by the production of poultry meat This necessitates that every shackle be occupied to produce the maximum amount of product 0-8493-0120-3/01/$0.00+$.50 © 2001 by CRC Press LLC © 2001 by Taylor & Francis Group, LLC 19 20 Poultry meat processing Slaughter Unloading After their arrival at the processing plant, the birds are unloaded for processing The coops of birds are removed from... using large quantities of water in processing and then cleaning that water before discharging it have all prompted intense study in these areas The following chapters will provide the reader with an understanding of these and the many other areas involved in poultry meat processing © 2001 by Taylor & Francis Group, LLC chapter two Preslaughter factors affecting poultry meat quality Julie K Northcutt Contents... affecting poultry meat quality 7 Figure 2.2 Short term preslaughter steps affecting poultry meat quality Feed withdrawal Before birds are caught, loaded, and transported to the processing plant, feed and water are removed to allow time for evacuation of intestinal contents Removal of feed and water, or feed withdrawal, reduces incidence of carcass fecal contamination which may occur during processing. 9–15... Group, LLC Chapter two: Preslaughter factors affecting poultry meat quality Figure 2.7 Typical auto-dump coops (modules) being unloaded from the truck Figure 2.8 Bruising caused by ruptured cells and capillaries beneath the skin © 2001 by Taylor & Francis Group, LLC 15 16 Poultry meat processing began to investigate the effects of bruising on poultry and livestock M Hamdy, K May, and co-workers38–40... Poultry production and processing involve a series of interrelated steps designed to convert domestic birds into ready-to-cook whole carcasses, cut-up carcass parts, or various forms of deboned meat products The acceptability of poultry muscle as food depends largely upon chemical, physical, and structural changes that occur in muscle as it is converted to meat During production and management of poultry, . LLC ix Contents Preface Chapter 1 Introduction to Poultry Meat Processing Alan R. Sams Chapter 2 Preslaughter Factors Affecting Poultry Meat Quality Julie K. Northcutt Chapter 3 First Processing: Slaughter through. an understanding of these and the many other areas involved in poultry meat processing. Chapter one: Introduction to poultry meat processing 3 920024_CRC12_0329_ch01 11/13/00 9:30 AM Page 3 ©. Smith x Poultry Meat ProcessingChapter number, Chapter title xx Contents 920024_CRC12_0329_fm 11/14/00 5:07 PM Page x © 2001 by Taylor & Francis Group, LLC chapter one Introduction to poultry meat processing Alan