Project Report on Technology of Chicken Meat and Poultry Products - Manufacturing Process - Books - Formulations - Market Survey

Description

TECHNOLOGY OF CHICKEN MEAT AND POULTRY PRODUCTS covers

INTRODUCTION

PRINCIPLES OF MEAT PROCESSING TECHNOLOGY

Meat processing technology
Equipment used in meat processing
Meat Gsrinder (Mincer)
Bowl cutter (bowl chopper)
Filling machine (sausage stuffer)
Clipping machine
Smokehuses
Smokehouses
Burning/smouldering of saw dust
Smoke generation through friction
Smoke generation through steam
Combined equipment
Brine Injector
Tumbler or Massager
Mixer/Blender
Emulsifying machine (colloid mill)
Ice flaker
Frozen meat cutter
Meat Processing Technologies Standard Praqctices
Cutting (reducing meat particle size)
Mincing (grinding) of lean and fatty animal tissues
Chopping animal tissues in bowl cutter (discontinuous process)
Chopping animal tissues in emulsifying machines (continuous process)
Frozen Meat Cutting
Cutting of fatty tissues
Salting/curing
Chemical aspects of salting
Chemical and toxicological aspects of curing

PRE-SLAUGHTER FACTORS AFFECTING POULTRY MEAT QUALITY

Harvesting
Feed withdrawal
Live production Management
Lighting and cooping
Environmental temperature
Carcass contamination
Short feed withdrawal
Long feed withdrawal
Feed withdrawal and microbiological implications
Live shrink and carcass yield
Feed withdrawal andbiological implications
Injuries associated with catching and cooping

SLAUGHTER THROUGH CHILLING TECHNOLOGY

Slaughter
Unloading
Stunning
Killing
Feather removal
Scalding
Picking
Evlsceration
Chilling

DEBONING TECHNOLOGY

Adding value
Parts
Yield
Aging and deboning
Aging
Rigor mortis
Strategies to alleviate toughness
Portion control and uniformity

INGREDIENTS OF NON-MEAT

Categories of non-meat ingredients
Chemical substances used as ingredients
Non-meat ingredients of animal origin
Ingredients of plant origin
Application of non-meat ingredients
Methods of application
During grinding
During chopping
Application to non comminuted meat
Treatment before application
Common salt (sodium chloride)
Levels used 1.5-3.0%
Seasonings (spices)
Water
Sodium Nitrite
Levels used 0.01-0.03%
Ascorbic acid, sodium ascorbate, erythorbate
Level used 0.03%
Phosphates
Levels used 0.05-0.5%
Sodium tripoly phosphate STPP (pH 9.8)
Sodium di-phosphate SDP (pH 7.3)
Milk protein
Gelatine
Blood proteins
Carrageenan
Transglutaminase
Vegetable oil
Sugars
Levels used 0.5-4.0%
Flavour enhancer
Food colourings
Preservatives
Antioxidants
Cereals, Legumes, Roots, Tubers and Vegetables
General
Cereals
Food Legumes
Roots and Tubers
Fresh
Flour
Starch
Gari
Vegetables and Fruits

MANUFACTURING MEAT FROM POULTRY

Examples for chicken cutting
Industrial method
Grading of chicken meat for large operations
Chicken white muscle meat with visible fat
(CH1) connectivetissue and skin removed
GRADE Chicken 2 Chicken muscle meat with adhering
Grading of chicken meat for small operations

SEASONINGS USED IN MEAT PROCESSING

Natural spices
Herbs
Vegetable bulbs
Extracts
Procession and handling

HEAT TREATMENT OF MEAT PRODUCTS

Heat treatment for microbial control
Enhancement of texture, flavour and colour through heat treatment
Heating parameters for meat products
Hurdle technology of heat treated products
Examples
Types of heat treatment
Reactions of microorganisms to thermal treatment

PROCESSED MEAT PRODUCTSTECHNOLOGY

Fresh processed Meat Products
Fresh sausages
Meat and non-meat ingredients
Processing of higher quality fresh sausages
Storage and preparation for consumption
Processing of local low-cost fresh sausages

TECHNOLOGY OF WASHING POULTRY DURING PROCESSING

Peroxycarboxylic Acid Antimicrobial Composition
Compositions of Carboxylic Acids and Peroxycarboxylic Acids
Liquid Peroxycarboxylic Acid Antimicrobial Composition
More About Liquid Peroxycarboxylic Acid Compositions
Other Fluid Compositions
Hydrogen Peroxide
Carrier
Adjuvants
Stabilizing Agents
Wetting or Defoaming Agents
Hydrotrope
Thickening or Gelling Agents
Formulation
Use Compositions
Methods Employing ixed Peroxycarboxylic Acid Compositions
Poultry Processing
Spraying Poultry
Immersing Poultry
Foam Treating Poultry
Gel Treating Poultry
Light Treating Poultry
Processing Poultry Wash Water
Spray Application of a Mixed Peroxycarboxylic Acid Antimicrobial Composition Reduces Bacterial Pathogen Contamination on Poultry
Materials and Methods
Submersion Application of a Mixed Peroxycarboxylic Acid
Antimicrobial Composition Reduces Bacterial Pathogen Contamination on
Poultry
Materails and Methods
Reduction of Spoilage or Decay Causing Bacterial on Poultry Carcasses
Materails and Methods
Results
Recycling Mixed Peroxycarboxylic Acid Compositions in Poultry processing
Materials and Methods
Results

MANUFACTURING OF RAW FERMENTED SAUSAGES

Biochemical processes in manufacture
Principles of manufacture
Raw materials
Importance of Bacterial
Importance of Salt, Curing Agents and Sugars
production methods
Drying/ripening

MANUFACTURING TECHNOLOGY OF RAW COOKED MEAT PRODUCTS

Classical raw cooked products
Principles of manufacture
Raw material and additives preparatory steps for processing
Other Animal Tissues
Additives and Spices
Additional measures for proper cohesiveness and water binding
Technological procedures
Filling the product mixture into casings or other containers
Methods of heat treatment
Reddening
Hot-smoking
Cooking
Cooling of cooked products
Mode of consumption
Raw cooked products othes than sausages

PRECOOKED COOKED MEAT PRODUCTS TECHNOLOGY

General principles of manufacture
Liver sausage/liver pate products
Animal tissues used and their origin
Coarse mixed liver products
Fine emulsion like liver sausage and liver pate
Impact of Heat Treatment on Product Quality
Blood sausage/blood products
Blood as a Raw material
Basic blood based products
Blood sausages
Traditional blood sausages
Central European blood sausages
Cooked gelatinous meat mixes
Cereal sausage

PROCESSED PRODUCTS FROM CHICKEN MEAT

Chicken sausages
Sausages containing meat mixes including chicken meat
Sausages and other products with 100% chicken meat
Other chicken meat products
Coated /breaded products
Philippines delicacies with high sugar content
Chicken burgers, chicken longganisa
Chicken Nuggets

MANUFACTURING OF MEAT PRODUCTS

Traditional extended meat products
Extended Western style meat products (A.B.C.D. below)
Extenders
Fillers
Binders
Fresh coarsely ground meat products extended
Hamburgers (Burgers)
Chicken Burgers
Meat Balls (coarse)
Meat rolls, ground kebabs
Raw cooked meat products extended
Hot dogs, Viennasausages
Chicken viennas, Chicken hotdogs
Larger calibre sausages of the raw cooked type
Luncheon meat
Cooked Ham

UNIQUE MEAT PRODUCTS TECHNOLOGY

Spleenliver Sausage
Herb Sausage
Longganisa
Flossy Shredded Pork
Europe
South America

FRESH POULTRY MEAT MANUFACTURING TECHNOLOGY

DRYING OF MEAT TECHNOLOGY

Types of meat suitable for drying
Preparation of meat for drying
Meat drying techniques
Sun drying
Solar drying
Construction of solar dryers
Parameters of solar drying of fresh meat
Drying techniques using solar dryers
Quality of the Finished Product
Appearance
Colour
Texture
Taste and Flavour
Preparation of dried meat for consumption
Meat drying combined with additional treatments
Acceleration of meat drying by intensive salting
Charque
Pre-treated dried meats for snacks
Biltong
Pastirma
Jerky
Curing Preparation
Marinade method
Dry curing
Quick cook method
Dehydration
Consumption
Processed dried products combined with heat treatment

PRODUCTION OF POULTRY PRODUCTS

Ingredients and Reagents
Characteristicsof Raw materials
Chemicals and Ingredients
Buffer Preparation
Proximal Analysis
Moisture Determination
Protein Determination
Crude Fat Determination
Physical Measurements
pH Measurements
Expressible Moisture
Colour Measurements
Texture Measurements
Proximate Analysis of Samples
Pigment Removal
Effect of Water and Buffer Washings on Colour
Effect of Washing Variations
Buffer Washing
Water Washing
Effects of Water and Buffer Washings on Colour
Studies on the Effect of Various Types of Washings
Reduction in Volume of Buffer Applied in Washing
Reduction in the Water Washing Steps
Recovery of Precipitate from Butter Slurry
Recovery of Precipitate from Butter Slurry
Addition of Turkey Breast Muscle to Patties made with Washed MDTM from
Necks
Sensory Evaluation Studies
Patties Made with MDBM-Necks and MDTM Frames
Addition of Turkey Breast Muscle to Patties Made with Washed MDTM from Necks
Sensory Evaluation Studies
Juiciness Analysis
Texture Analysis
Flavour Analysis
Flavour Analysis
Colour Analysis
Overall Acceptability
Patties Made with MDTM necks and Ground Turkey Breast
Juiciness Analysis
Texture Analysis
Flavour Analysis
Overall Acceptability Analysis
Colour Analysis
Colour Preference Analysis
Composities

PLANT ECONOMICS OF CHICKEN FARMING (HATCHERY)