Dr. Shai Barbut, a faculty member in the Food Science Department at the University of Guelph, Canada, has made available a new, free textbook called The Science of Poultry and Meat Processing. The book is available for download here.

The Science of Poultry and Meat Processing is a book which provides students and industry personnel with a comprehensive overview of the modernized meat industry. The book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products. The 764-page book includes 280 illustrations.

The book describes the different categories of meat products, ways they are produced including the contribution of non-meat ingredients. About 30 commercial recipes are provided to illustrate the various techniques and equipment used. It also features sections on product evaluation, food safety and meat processing equipment.

Barbut notes that because the book is electronic, he was able to include up-to-date information on technology and techniques in the industry.

“Already I was able to include information on a very new technology for poultry de-feathering in the text,” he says. “It uses steam and saves 70 per cent more water and energy over the older de-feathering methods and, undoubtedly, there will be more advancements like this we can accommodate.”

To read more information about the book and download a copy, go to www.poultryandmeatprocessing.com.

Source: Dr. Shai Barbut, University of Guelph