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Handbook of Poultry Science and Technology, Secondary Processing

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HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY HANDBOOK OF POULTRY SCIENCE AND TECHNOLOGY Volume 2: Secondary Processing Editor Isabel Guerrero-Legarreta, Ph.D. Consulting Editor Y.H. Hui, Ph.D. Associate Editors Alma Delia Alarcon-Rojo,´ Ph.D., Christine Alvarado, Ph.D., Amarinder S. Bawa, Ph.D., Francisco Guerrero-Avendano,˜ Ph.D., DVM, Janne Lunden,´ Ph.D., DVM, Lisa McKee, Ph.D., Yoshinori Mine, Ph.D., Casey M. Owens, Ph.D., JoseAngelP´ erez-´ Alvarez,´ Ph.D., Joe M. Regenstein, Ph.D., Marcelo R. Rosmini, Ph.D., Jorge Soriano-Santos, Ph.D., J. Eddie Wu, Ph.D. A JOHN WILEY & SONS, INC., PUBLICATION Copyright © 2010 by John Wiley & Sons, Inc. All rights reserved. Published by John Wiley & Sons, Inc., Hoboken, New Jersey. Published simultaneously in Canada. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at http://www.wiley.com/go/permission. Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages. For general information on our other products and services or for technical support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic formats. For more information about Wiley products, visit our web site at www.wiley.com. Library of Congress Cataloging-in-Publication Data: Handbook of poultry science and technology/editor, Isabel Guerrero-Legarreta; consulting editor, Y.H. Hui; associate editors, Alma Delia Alarcon-Rojo´ ... [et al.]. p. cm. Includes index. ISBN 978-0-470-18537-7 (2-vol. set) ISBN 978-0-470-18552-0 (v. 1) ISBN 978-0-470-18553-7 (v. 2) 1. Poultry–Processing. 2. Poultry plants. I. Guerrero-Legarreta, Isabel. TS1968.H36 2009 664.93–dc22 2009014025 Printed in the United States of America 10987654321 CONTENTS Contributors ix Preface xiii PART I SECONDARY PROCESSING OF POULTRY PRODUCTS 1 1 Processed Poultry Products: A Primer 3 Isabel Guerrero-Legarreta and Y.H. Hui PART II METHODS FOR PROCESSING POULTRY PRODUCTS 13 2 Gelation and Emulsion: Principles 15 Ana Paola Zogbi and Walter Onofre Benejam 3 Gelation and Emulsion: Applications 25 Elvia Hern´andez-Hern´andez and Isabel Guerrero-Legarreta 4 Battering and Breading: Principles and System Development 35 Susana Fiszman and Teresa Sanz 5 Battering and Breading: Frying and Freezing 47 Susana Fiszman and Ana Salvador 6 Mechanical Deboning: Principles and Equipment 59 Manuel Viuda-Martos, Elena Jos´eS´anchez-Zapata, Casilda Navarro-Rodr´ıguez de Vera, and Jos´e Angel P´erez-Alvarez v vi CONTENTS 7 Mechanical Deboning: Applications and Product Types 73 Casilda Navarro-Rodr´ıguezde Vera, Elena Jos´eS´anchez-Zapata, Manuel Viuda-Martos, and Jos´e Angel P´erez-Alvarez 8 Marination, Cooking, and Curing: Principles 81 Francisco Alfredo Nu˜nez-Gonz´alez 9 Marination, Cooking, and Curing: Applications 89 Alma Delia Alarc´on-Rojo 10 Nonmeat Ingredients 101 Elena Jos´eS´anchez-Zapata, Manuel Viuda-Martos, Casilda Navarro-Rodr´ıguez de Vera, and Jos´e Angel P´erez-Alvarez PART III PRODUCT MANUFACTURING 125 11 Overview of Processed Poultry Products 127 Y. H. Hui and Isabel Guerrero-Legarreta 12 Canned Poultry Meat 143 Alicia Grajales-Lagunes and Alicia de Anda-Salazar 13 Turkey Bacon 159 Edith Ponce-Alquicira and Octavio Dubl´an-Garc´ıa 14 Turkey Sausages 173 Alfonso Totosaus-S´anchez and Juan Francisco Hern´andez Ch´avez 15 Breaded Products (Nuggets) 187 Mar´ıa de Lourdes P´erez-Chabela and Alfonso Totosaus-S´anchez 16 Paste Products (Patˆ e)´ 199 Alfonso Totosaus-S´anchez 17 Poultry Ham 209 Vandana Sohlia and Amarinder S. Bawa 18 Luncheon Meat Including Bologna 233 Baciliza Quintero Salazar and Edith Ponce-Alquicira CONTENTS vii 19 Processed Egg Products: Perspective on Nutritional Values 255 Mahendra P. Kapoor, Molay K. Roy, and Lekh R. Juneja 20 Dietary Products for Special Populations 275 Jorge Soriano-Santos PART IV PRODUCT QUALITY AND SENSORY ATTRIBUTES 293 21 Sensory Analysis 295 Mar´ıa Dolors Gu´ardia, Carmen S´arraga,and Luis Guerrero Asorey 22 Texture and Tenderness in Poultry Products 311 Lisa H. McKee 23 Protein and Poultry Meat Quality 327 Massami Shimokomaki, Adriana Louren¸co Soares, and Elza Iouko Ida 24 Poultry Flavor: General Aspects and Applications 339 Jos´e Angel P´erez-Alvarez, Esther Sendra-Nadal, Elena Jos´e S´anchez-Zapata, and Manuel Viuda-Martos 25 Poultry Meat Color 359 Alessandra Guidi and L. Castigliego 26 Refrigerated Poultry Handling 389 Esther Sendra-Nadal, Estrella Sayas Barber´a, and Juana Fern´andez L´opez PART V ENGINEERING PRINCIPLES, OPERATIONS, AND EQUIPMENT 401 27 Basic Operations and Conditions 403 M.C. Pandey and Amarinder S. Bawa 28 Poultry-Processing Equipment 417 Jos´e Jorge Chanona-P´erez, Liliana Alamilla-Beltr´an, Ernesto Mendoza-Madrid, Jorge Welti-Chanes, and Gustavo F. Guti´errez-L´opez 29 Thermal Processing 435 Isabel Guerrero-Legarreta and Y.H. Hui viii CONTENTS 30 Packaging for Poultry Products 449 S.N. Sabapathi and Amarinder S. Bawa PART VI CONTAMINANTS, PATHOGENS, ANALYSIS, AND QUALITY ASSURANCE 461 31 Contamination of Poultry Products 463 Marcelo L. Signorini and Jos´e L. Flores-Luna 32 Microbial Ecology and Spoilage of Poultry Meat and Poultry Meat Products 485 Elina J. Vihavainen and Johanna Bj¨orkroth 33 Campylobacter in Poultry Processing 495 Marja-Liisa H¨anninen 34 Microbiology of Ready-to-Eat Poultry Products 507 Carol W. Turner 35 Chemical Analysis of Poultry Meat 517 Mar´ıa de Lourdes P´erez-Chabela 36 Microbial Analytical Methodology for Processed Poultry Products 527 Omar A. Oyarzabal and Syeda K. Hussain PART VII SAFETY SYSTEMS IN THE UNITED STATES 545 37 Sanitation Requirements 547 Y.H. Hui and Isabel Guerrero-Legarreta 38 HACCP for the Poultry Industry 573 Lisa H. McKee 39 FSIS Enforcement Tools and Processes 587 Y.H. Hui and Isabel Guerrero-Legarreta Index 603 Contents of Volume 1: Primary Processing 611 CONTRIBUTORS Editor-in-Chief Isabel Guerrero-Legarreta, Departamento de Biotecnolog´ıa, Universidad Autonoma´ Metropolitana, Mexico´ D.F., Mexico´ Administrative Editor Y.H. Hui, Science Technology System, West Sacramento, California Associate Editors Alma Delia Alarcon-Rojo´ , Facultad de Zootecnia, Universidad Autonoma´ de Chihuahua, Chihuahua, Mexico´ Christine Alvarado, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas Amarinder S. Bawa, Defence Food Research Laboratory, Siddartha Nagar, Mysore, India Francisco Guerrero-Avendano˜ , Archer Daniels Midland Co., Mexico Janne Lunden´ , Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland Lisa H. McKee, Department of Family and Consumer Sciences, New Mexico State University, Las Cruces, New Mexico Yoshinori Mine, Department of Food Science, University of Guelph, Guelph, Ontario, Canada Casey M. Owens, Department of Poultry Science, University of Arkansas, Fayet- teville, Arkansas JoseAngelP´ erez-Alvarez´ , Grupo Industrializacion´ de Productos de Origen Ani- mal (IPOA Research Group), Departamento de Tecnolog´ıa Agroalimentaria, ix x CONTRIBUTORS Escuela Politecnica´ Superior de Orihuela, Universidad Miguel Hernandez,´ Ori- huela, Alicante, Spain Joe M. Regenstein, Cornell Kosher and Halal Food Initiative, Department of Food Science, Cornell University, Ithaca, New York Marcelo R. Rosmini, Faculty of Agricultural Sciences, Universidad Catolica´ de Cordoba,´ Cordoba,´ Argentina Jorge Soriano-Santos, Departamento de Biotecnolog´ıa, Universidad Autonoma´ Metropolitana–Unidad Iztapalapa, Mexico´ D.F., Mexico´ Jong-Yi Eddie Wu, Foster Farms, Turlock, California Contributors in Addition to the Editors and Associate Editors Liliana Alamilla-Beltran´ , Departamento de Graduados en Alimentos, Escuela Nacional de Ciencias Biologicas,´ Instituto Politecnico´ Nacional, Mexico´ D.F., Mexico´ Alicia de Anda-Salazar, Universidad Autonoma´ de San Luis Potos´ı, Facultad de Ciencias Quimicas, Centro de Investigacion´ de Estudios de Posgrado, San Luis Potos´ı, Mexico´ Walter Onofre Benejam, Faculty of Agricultural Sciences, Universidad Catolica´ de Cordoba,´
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