Chapter 1: Introduction to poultry meat processingChapter 2: Prelaughter factors affecting poultry meat qualityChapter 3: First processing laughter through chillingChapter 4: Second processing parts, deboning, and portion controlChapter 5: Poultry meating inspection and gradingChapter 6: Packaging
VINH UNIVERSITY FACULTY OF CHEMISTRY POULTRY MEAT PROCESSING PRESENTERS: LE THI MY CHAU This book has 18 chapters, contents: Chapter 1: Introduction to poultry meat processing Chapter 2: Prelaughter factors affecting poultry meat quality Chapter 3: First processing laughter through chilling Chapter 4: Second processing parts, deboning, and portion control Chapter 5: Poultry meating inspection and grading Chapter 6: Packaging Chapter 7: Meat quality: Sensory and instrumental evaluations Chapter 8: Microbiological pathogens: Live Poultry considerations Chapter 9: Poultry-borne pathogens: plant consideration Chapter 10: Spoilage bacteria associated with poultry Chaper 11: Functional properties of muscle proteins in processed poultry product Chapter 12: Formed and emulsion products Chapter 13: Coated poultry products Chapter 14: Mechanical separation of poultry meat and its use in products Chapter 15: Marination, cooking and curing of poultry products Chapter 16: A brief introduction to some of the practical aspects of the Kosher and Halal Laws for the poultry industry Chapter 17: Processing water and wastewater Chapter 18: Quality assurance and process control Chapter 1: Introduction to poultry meat processing - - 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 Chapter 1: Introduction to poultry meat processing - Commercial poultry is extremely uniform in appearance and composition Tightly managed breeding, incubation, rearing and nutritional regimes created a bird that is a virtual copy of its siblings Chapter 1: Introduction to poultry meat processing The poultry industry is rapidly becoming global A growing precentage of the US poultry industry revenuea come from exports of poultry products, particulary the ones such as dark meat and feet that not have strong markets in the US As a result, the industry in the US has become keenly aware of the politics and economics of its major customer coutries; Russia, Hong Kong, Japan, Canada, and Mexico Although the US is the world leader in poultry production, its industry is still concerned about conditions and any developments in poultry-producing nations with which it competes Economic production through vertical integration, favorable meat characteristics, and product innovations to meet consumer needs have all contributed to the poultry industry’s success However, the safety of poultry products and the use of water in processing are two issues with which the industry is concerned Chapter 3: First processing slaughter through chilling - - The processing plant is a highly coordinated system of mechanized operations that kill the birds, remove the inedible portions of the carcasses, and package/preserve the edible portions of the carcass for distribution to the consumer Another important factor is the logistical coordination of carcass flow and production lines so that adequate birds are present to make maximum use of the personnel and equipment First processing is critical in the processing plant because it involves the conversion of a living animal to inanimate tissue The physiological responses on the animal and its living tissues are important to maintaining product quality In addition, to product quality, an overriding theme in processing is the maintenance of product yield, usually interpreted as minimizing losses Such losses can be in the form of worker productivity with an empty shackle or missed assignment, excessive or unnecessary trimming, or maladjusted equipment making improper cuts Because first processing is the common funnel in the conversion of live poultry into the variety of products we see in the marketplace, it is critical that all the steps from slaughter through chilling be done correctly and efficiently Chapter 4: Second processing: parts, deboning and portion control - - Once birds have been converted into processed carcasses and chilled to the required temperature, they can be packaged and marketed whole or they can be converted into some other form such as parts or boneless meat The many possibilities that exist for a carcass beyond the chiller are grouped together under the area of the plant known as “second processing” Chapter 4: Second processing: parts, deboning and portion control - Cutting the carcass into parts, deboning meat, and portion control sizing are functions that the poultry industry has begin to in an effort to save the customer (home consumer, restaurant chain or supermarket time) Processors realized that customers were willing to pay for these services, so it has become a major effort in most companies Chapter 4: Second processing: parts, deboning and portion control - Second processing: + adding value + parts + yield + aging and deboning + portion control and uniformity In contrast to the first processing area of the plant, second processing involves a considerable amount of manual labor to perform the intricate cutting, trimming, and portioning However, second processing is where much of the value is added to the profit and therefore where most of the plant’s profit is derived Production of parts and boneless breast meat are the major funtions of modern processing plants and are excellent examples of adding value to the processed carcass Portion control is a growing segment of poultry processing because poultry carcasses are more easily made into consumer-ready portions of parts and boneless fillets than other meat types It should be remembered that when a customer pays more for a premium product, they are also expecting a premium level of quality and consistency That is to say that their “quality sensitivity” is very high Chapter 5: Poultry meat inspection and grading In the US, poultry inspection involves examination of each bird to determine its wholesomeness and fitness for human food, maintenance of sanitary standards, and supervision of the preparation, slaughter, processing, packing, and labeling of poultry products at approved facilities Inspection of poultry destined for interstate or foreign commerce is mandatory, and the associated costs are paid by the USDA Grading, on the other hand, is the classifying and sorting of poultry and poultry products according to groups of conditions and quality characteristics Federal food safety and quality standards and regulations, as they apply to meat and poultry products, have changed dramatically since their inception This transformation process is expected to continue in the future to effectively address the changing nature of meat and poultry products and consumer needs - - Some method to inspection processing: Sanitation standard operating procedures (SSOPs) HACCP ... chapters, contents: Chapter 1: Introduction to poultry meat processing Chapter 2: Prelaughter factors affecting poultry meat quality Chapter 3: First processing laughter through chilling... processing parts, deboning, and portion control Chapter 5: Poultry meating inspection and grading Chapter 6: Packaging Chapter 7: Meat quality: Sensory and instrumental evaluations Chapter... understanding of these and the many other areas involved in poultry meat processing - - Chapter 2: Preslaughter factors affecting poultry meat quality Poultry production and processing involve a series