禽肉蛋在人们日常生活中占有重要地位。本书较详细地介绍了禽肉蛋的形态结构，禽的屠宰加工，高分子宰加工，禽宰前宰后的检验，禽肉禽蛋的加工方法及禽屠宰加工副产品的综合利用等。本书语言简练，通俗易懂，实用性强，并配有插图，适合从事禽肉蛋加工的中小型企业和个体专业人员阅读参考。一、家禽肉的形态及化学成分（一）家禽肉的形态结构家禽经过宰杀、浸烫、煺毛、整理后，去掉内脏称为自条禽；其血液和内脏等叫做副产品。1.家禽肉的形态家禽肉主要由肌肉组织、脂肪组织、结缔组织和骨组织构成。（1）肌肉组织肌肉组织也就是瘦肉，是肉的主要组成部分，也是家禽肉中营养和食用价值最高、决定肉的质量的重要部分。肌肉组织是由肌纤维（也就是肌细胞）构成的。肌肉是肌细胞集合在一一起而形成的，肌细胞是肌肉的基本结构单位，肌细胞有规律地按一定的方式排列集合，就构成了肌肉。在喂养很好的家禽肌肉中，肌肉的横断面上呈现红、自相间的大理石状花纹，肉柔嫩多汁，味道鲜美。（2）脂肪组织脂肪组织是由大量的脂肪细胞聚集在一起而形成的。脂肪细胞被胶原纤维互相连结起来，再由结缔组织膜把它们包围分离隔成很多脂肪小叶。脂肪呈球形，喂养很好的家禽，脂肪细胞较大，脂肪含量也多。一、家禽肉的形态及化学成分（一）家禽肉的形态结构（二）家禽肉的品质特性（三）肉的变化过程二、家禽的屠宰加工与检验（一）活禽的收购与运输（二）宰前的仓贮管理（三）宰前检验（四）屠宰及初步加工（五）宰后检验（六）外购白条禽的检查三、禽肉冷加工保藏（一）冷加工保藏的原理（二）冷加工工艺四、禽肉蛋加工用的辅助材料（一）香料（二）调味料（三）食品添加剂五、熏烤酱禽加工（一）酱卤禽加工（二）熏烤禽加工（三）禽肉灌肠制品加工六、腌腊禽加工（一）传统腌禽加工（二）传统腊禽加工（三）家常腌腊禽制作七、禽肉罐头制品加工（一）禽肉罐头加工的一般工艺过程（二）禽肉罐头制品加工八、禽蛋制品加工（一）禽蛋的构造（二）鲜蛋贮存与保鲜（三）鲜蛋的质量检验（四）加工前的鲜蛋处理（五）禽蛋制品的加工九、家禽加工副产品的综合利用（一）禽血的利用（二）禽骨的利用（三）羽毛的利用（四）蛋壳的利用（五）鹅肥肝的加工十、禽肉蛋加工常用机械和设备（一）罐头加工常用机械（二）烧鸡的加工设备（三）烤鸡（鸭、肉）设备

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