Poultry meat processing

"Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to value-added products."--BOOK JACKET. Content: Ch. 1. Introduction to Poultry Meat Processing / Alan R. Sams -- Ch. 2. Preslaughter Factors Affecting Poultry Meat Quality / Julie K. Northcutt -- Ch. 3. First Processing: Slaughter through Chilling / Alan R. Sams -- Ch. 4. Second Processing: Parts, Deboning, and Portion Control / Alan R. Sams -- Ch. 5. Poultry Meat Inspection and Grading / Sacit F. Bilgili -- Ch. 6. Packaging / Paul L. Dawson -- Ch. 7. Meat Quality: Sensory and Instrumental Evaluations / Brenda G. Lyon and Clyde E. Lyon -- Ch. 8. Microbiological Pathogens: Live Poultry Considerations / Billy M. Hargis, David J. Caldwell and J. Allen Byrd -- Ch. 9. Poultry-Borne Pathogens: Plant Considerations / Donald E. Conner, Michael A. Davis and Lei Zhang Abstract: "Poultry Meat Processing provides a clear, concise, and complete presentation of the theoretical and practical aspects of poultry meat processing. Learn the "what," "how," and "why" of the industry from the pre-slaughter environment to value-added products."--BOOK JACKET