chapter  9
28 Pages

- Thermal Processing of Poultry Products

Thermal processing of poultry meat and egg products serves several purposes including elimination of pathogenic microorganisms, improvement of sensory properties (žavor, texture, appearance, etc.), stabilization of color in cured products, extraction of high-value components (fat rendering, lysozyme), or removal of undesirable components. Poultry products that are subjected to thermal

9.1 Introduction .......................................................................................................................... 221 9.2 Meat ...................................................................................................................................... 222

9.2.1 Cooking of Poultry Meat .......................................................................................... 223 9.2.1.1 Current Research on Cooking Poultry Meat ............................................. 223 9.2.1.2 Regulations for Cooking Poultry Meat ......................................................226