A comprehensive reference for the poultryindustry--Volume 2 describes poultry processing fromraw meat to final retail productsWith an unparalleled level of coverage, the Handbook ofPoultry Science and Technology provides an up-to-date andcomprehensive reference on poultry processing. Volume 2:Secondary Processing covers processing poultry from raw meat touncooked, cooked or semi-cooked retail products. It includes thescientific, technical, and engineering principles of poultryprocessing, methods and product categories, product manufacturingand attributes, and sanitation and safety.Volume 2: Secondary Processing is divided into sevenparts:* Secondary processing of poultry products--anoverview* Methods in processing poultry products--includesemulsions and gelations; breading and battering; mechanicaldeboning; marination, cooking, and curing; and non-meatingredients* Product manufacturing--includes canned poultrymeat, turkey bacon and sausage, breaded product (nuggets), pasteproduct (pâté), poultry ham, luncheon meat, processedfunctional egg products, and special dietary products for theelderly, the ill, children, and infants* Product quality and sensory attributes--includestexture and tenderness, protein and poultry meat quality, flavors,color, handling refrigerated poultry, and more* Engineering principles, operations, andequipment--includes processing equipment, thermalprocessing, packaging, and more* Contaminants, pathogens, analysis, and qualityassurance--includes microbial ecology and spoilage inpoultry and poultry products; campylobacter; microbiology ofready-to-eat poultry products; and chemical and microbialanalysis* Safety systems in the United States--includes U.S.sanitation requirements, HACCP, U.S. enforcement tools andmechanisms