Processing poultry

Arnold, J.W., Senter, S.D., (1998) Use of digital aroma technology and SPME, GC-MS to compare volatile compounds produced by bacteria isolated from processed poultry. J. Sci. Food Agric. 78 343 348. 

Macdiarmid and Burrell 1992) such as those used to process poultry waste (Kornillowicz-Kowalska 1997a) and actinomycetes have also been discussed (Bockle and Muller 1997 Kunert and Stransky 1988), and fibers incubated for thirty days with an actinomycete lost their luster and looked dull at a gross level (Brady et al. 1990). On detailed examination these fibers had suffered enzyme attack and structural damage. Loss of the protective cuticle exposed the underlying cortex to enzymatic attack, resulting in separation of individual cortical cells. 

Products and Uses An additive in biscuits, bologna, bologna (garlic), doughnuts, fish products (canned), frankfurters, hog carcasses, knockwurst, meat products, potatoes (processed), poultry, poultry food products, and Vienna wieners. As a sequestrant (binds constituents that affect the final product s appearance, flavor, or texture), an emulsifier (stabilizes and maintains mixes), and as a texturizer. 

Bacon curing and meat processing Poultry slaughter and processing Animal by-product processing... 

Similar benefits in beef are shown in Figure 6. TBA values over 3 indicate off flavor in beef High TBA values are sometimes seen in further processed poultry. Process modification to allow for spray application of suitable FRI blends can protect quality in a variety of lipid containing foods. 

Uses Emulsifier, water binder, flavor enhancer for meat and poultry prods, (sausages, whole muscle Items, processed poultry)... 

Adekanol NK-3 Adekanol NK-4 Adekanol NK-7 Adekanol NK-10 emulsifier, processed oil textiles Adekanol NK-3 Adekanol NK-4 Adekanol NK-7 Adekanol NK-10 emulsifier, processed poultry prods. 

Smyth AB, O Neill E, Smith DM (1999) Functional properties of muscle proteins in processed poultry products. In R.I. Richardson (Ed.) Poultry Meat Science, (pp. 377-396) Wallingford (UK) CABI Publishing... 

Most poultry production, and a growing percentage of swiae production, takes place ia iatensive, confinement operations. Much of the poultry production is carried out under a system of vertical iategration ia which a producer hatches the chicks, grows them ia the producer s faciUties or ia contract facihties, provides the feed, processes the animals, and markets the product. This system of vertically iategrated production is not as common ia the swiae iadustry. 

PVDE is a nontoxic resin and may be safely used in articles intended for repeated contact with food (190). Based on studies under controked conditions, including acute oral, systemic, subchronic, and subacute contact implantation and tissue culture tests, no adverse toxicological or biological response has been found in test animals (191,192). PVDE is acceptable for use in processing and storage areas in contact with meat or poultry products prepared under federal inspection and it complies with the 3-A sanitary standards for dairy equipment. 

Food processing firms producing heat-preserved, frozen, dehydrated, or chemically preserved foods may be classified by their finished products. Companies may be further grouped based on whether they process raw materials into ingredients, such as in poultry and meat processing plants, or whether they take these ingredients and convert them to ready-to-eat consumer products. 

Seed-Meal Concentrates and Isolates. Seed-meal protein products include flours, concentrates, and isolates, particularly soy protein products. These can be used as extenders for meat, seafood, poultry, eggs, or cheese (see Soybeans and other oilseeds). Detailed information on soybean and other seed-meal production processes is available (13,14,18). 

In the United States, novel food ingredients or food ingredients produced by novel processes must be cleared by the FDA. In the case of meat and poultry, novel ingredients must also be cleared by the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS). 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

The dissolved-air flotation process is most commonly used for sewage and potable water treatment. It is also gaining popularity for the treatment of slaughterhouse, poultry processing, seafood processing, soap, and food processing wastes (Zoubulis et. al., 1991). 

Poultry is immersed in hot water just after slaughter, in order to loosen the feathers for the plucking process. The carcases are then eviscerated and chilled as soon as possible by cold air blast or using iced water in the form of a bath or spray. 

Avula RY, Nelson HM, Singh RK (2009) Recycling of poultry process wastewater by ultrafiltration. Innov Eood Sci Emerg Technol 10 1-8... 

Variations in the manufacturing process of 2,4,5-trichloro- and pentachlorophenol (but not 2,4-dichlorophenol) have sometimes resulted in contamination of the product by small amounts of heterocyclic impurities (4,5). Of these, the chlorinated dibenzo-p-dioxins such as TCDD (2,3,7,8-tetrachlorodibenzo-p-dioxin) have received much scientific and public attention because of their real or potential toxicity 6, 7), [Chick edema factor, a curious toxicological problem to poultry producers for several years, has been shown to be composed of chlorodibenzo-p-dioxins (8).]... 

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