Machine generated contents note: Preface --Chapter 1: Poultry Meat Processing and -- Product Technology -- Introduction -- Production -- Consumption -- Trends in Poultry Meat Marketing -- Export Markets -- References --Chapter 2: Basic Anatomy and Muscle Biology -- Introduction -- Structure of Meat-Producing Poultry -- Muscle Tissue -- Muscle Proteins -- Muscle Contraction -- Fiber Type -- Epithelial Tissue -- Nervous Tissue -- Connective Tissue -- Postmortem Changes -- References --Chapter 3: Catching and Hauling Live Birds -- Introduction -- Catching -- Hauling -- References -- Chapter 4: Primary Processing of Poultry -- Introduction -- Receiving and Weighing -- Stunning -- Bleeding -- Scalding -- Feather Removal -- Oil Gland and Feet Removal -- Rehanging -- Evisceration -- Inspection -- Giblet Harvesting -- Lungs, Head and Crop Removal -- Inside/Outside Bird Wash -- Chilling -- Weighing, Grading and Packing -- Optional Treatments-Electrical Stimulation -- References --Chapter 5: Stunning of Poultry -- Introduction -- Electrical Stunning -- Gas Stunning -- Mechanical Stunning -- No Stunning -- Studying the Effect of Stunning on -- Electroencephalogram (EEG) -- Neck Cutting and Bleeding -- References --Chapter 6: Inspection, Grading, Cut Up -- and Composition -- Introduction -- Inspection -- Grading -- Classification -- Cut Up and Yield -- Composition -- References -- Chapter 7: Preservation by Chilling, Heating and -- Other Means -- Introduction -- Preservation by Low Temperature -- (Chilling, Freezing) -- Thawing -- Preservation by High Temperature -- Drying -- Preservation by Chemicals -- Radiation -- Modified Atmosphere and Vacuum Packaging -- References --Chapter 8: Meat Processing-Equipment -- Introduction -- Size Reduction -- Mixing -- Injection -- Tenderization and Maceration -- Tumbling and Massaging -- Stuffing and Linking -- Forming -- Battering and Breading -- Cooking -- Smoking -- Slicing and Dicing -- Packaging -- Metal Detection -- References --Chapter 9: Poultry Products-Formulations -- and Gelation -- Introduction -- Processed Poultry Products -- Non-Meat Ingredients -- Recipes -- Protein Gelation -- Comminuted Meat Batters (Meat "Emulsions") -- References -- Chapter 10: Battering and Breading -- Introduction -- Pre-Dusting -- Battering -- Breading -- Developing a Batter and Breading System -- Frying -- Freezing -- Troubleshooting -- References --Chapter 11: Microbiology and Sanitation -- Introduction -- Types of Microorganisms and Growth -- Factors Affecting Microbial Growth -- Assessing the Number of Microorganisms -- Potential Contamination Sources During -- Pougtry Processing -- Significant Microorganisms in Poultry Meat -- Sanitation in Poultry Processing Plants -- Sampling and Microbiological Criteria -- References --Chapter 12: Hazard Analysis Critical Control -- Points (HACCP) -- Introduction -- The Seven HACCP Principles -- HACCP Models -- Poultry Slaughter Model -- Cooked Product Model -- Battered and Breaded Chicken Fillets -- References --Chapter 13: Meat Color and Flavor -- Introduction -- Light and Color -- Meat Color -- Chapter 14: Measuring Sensory and -- Functional Properties -- Introduction -- Sensory Evaluation -- Texture -- Water-Holding Capacity (WHC) -- Fat-Holding Capacity -- References --Chapter 15: By-Products and Waste -- Introduction -- Feathers -- Offal and Bone -- The Pet Food Industry -- Rendering -- Wastewater Treatment -- References.