Công nghệ chế biến thịt gia cầm (POULTRY MEAT PROCESSING)

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

 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

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 do

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

 Developments in live bird production, processing plant operations, product characteristics, and inspection

systems are all being made to reduce bacterial contamination on the

product and improve the product’s

safety

 Likewise, the expense and environmental impact of using large quanlities of water

in processing and then cleaning that

water before discharging it have all

prompted intense study in these areas

reader with an understanding of these

and the many other areas involved in

poultry meat processing

Chapter 2: Preslaughter

factors affecting poultry

meat quality

involve a series of interelated steps

designed to convert domestic birds into ready-to-cook whole carcasses cut-up carcass parts, or various forms of

deboned meat products

+ harvesting

+ feed withdrawal

Typical commercial broiler house

Chapter 2: Preslaughter factors affecting poultry meat

quality

+ carcass contamination

+ feed withdrawal and

microbiological implications

+ live shrink and carcass yield

+ injuries associated with

catching and cooping

- Poultry meat quality is affected by

numerous antemortem factors, in

particular those occurring during the last 24 hours that the bird is alive

Chapter 2: Preslaughter factors affecting poultry meat

quality

carcass yield (live shrink), carcass

defects (bruising, broken/ dislocated

bones), carcass microbiological

contamination, and muscle metabolic

capabilities

stressful conditions during harverting,

such as catching and cooping, affect the postmortem muscle functional properties

Chapter 2: Preslaughter factors affecting poultry meat

quality

numerous antemortem factor, in

particular those occurring during the last 24 hours that the bird is alive

These short term factors influence

carcass yield (live shrink), carcass

defects (bruising, broken/ dislocated bones)

Chapter 2: Preslaughter factors affecting poultry meat

quality

stressful conditions during harvesting,

such as catching and cooping, affect the postmortem muscle functional

properties

food-borne illnesses have force poultry

companies to pay even more attention

to live production than before to satisfy the “farm-to-table” food safety initiative

Chapter 3: First processing slaughter through chilling

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

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

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

a major effort in most companies

Chapter 4: Second processing: parts, deboning and portion

+ 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

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:

procedures (SSOPs)