Dry-cured Meat Products

by Toldrá; , Fidel; Nip, Wai-Kit

• ISBN13: 9780917678547
• ISBN10: 0917678540
• Edition: 1st
• Format: Hardcover
• Copyright: 2004-12-27
• Publisher: Wiley-Blackwell

Summary

meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety

Author Biography

Fidel Toldrá, Ph.D., Instituto de Agroquímica y Tecnología de Aliments (CSIC), PO Box 73, 46100 Burjassot (Valencia), Spain.

Table of Contents

Preface	p. vii
Introduction: a Historical Perspective	p. 1
Historical Developments	p. 1
Classification of Cured Meats	p. 3
References	p. 5
Description of Main Muscle Characteristics	p. 7
Muscle Structure	p. 7
Muscle Composition	p. 9
Muscle Proteins	p. 10
Muscle and Adipose Tissue Lipids	p. 11
The Muscle Enzyme System	p. 12
Quality Characteristics	p. 20
References	p. 24
Manufacturing of Dry-Cured Ham	p. 27
Ingredients and Additives	p. 29
Traditional Processing	p. 31
Modern Processing Technology	p. 31
Changes During Dry-Curing	p. 43
Moisture Content and Water Activity	p. 43
Salt Diffusion	p. 47
Color	p. 49
Textural Properties	p. 49
pH	p. 50
Chemical Changes	p. 50
Enzymatic Reactions	p. 50
Main Types of Products	p. 51
Other Dry-Cured Meat Pieces: Loins and Shoulders	p. 57
Trends in Accelerated Processing of Dry-Cured Hams	p. 58
References	p. 60
Principles of Dry-Fermented Sausage-Making	p. 63
Ingredients and Additives	p. 64
Meat	p. 64
Fat	p. 65
Curing Agents	p. 65
Carbohydrates	p. 66
Spices and Flavorings	p. 67
Starter Cultures	p. 67
Casings	p. 67
Processing Technology	p. 68
Comminution	p. 68
Fermentation	p. 73
Chemical Acidulation	p. 75
Smoking	p. 76
Ripening/Drying	p. 76
Final Product	p. 79
Changes During the Processing	p. 79
Color	p. 79
Texture	p. 81
Humidity	p. 81
pH	p. 82
Main Fermented Sausage Varieties	p. 82
Trends in Accelerated Processing	p. 84
Use of Enzymes	p. 84
Use of Selected Starter Cultures	p. 85
Use of Improved Strains as New Starter Cultures	p. 86
References	p. 86
Fermentation and Starter Cultures	p. 89
Microbiology of Dry-Fermented Sausage	p. 89
Metabolism	p. 92
Sugar Metabolism	p. 92
Proteolysis	p. 93
Amino Acid Metabolism	p. 97
Lipolysis	p. 100
Nitrate Reductase	p. 102
Catalase	p. 102
Starter Cultures	p. 102
Microbiology of Starter Cultures	p. 104
Requirements for Starter Cultures	p. 106
Production, Quality Control and Application of Starter Cultures	p. 107
References	p. 109
Characterization of Proteolysis	p. 113
Proteolysis in Dry-Cured Ham	p. 113
Action of Muscle Proteases	p. 113
Protein Breakdown, Peptide Generation/Breakdown	p. 116
Generation of Free Amino Acids	p. 119
Proteolysis in Dry-Fermented Sausages	p. 122
Action of Muscle and Microbial Proteases	p. 124
Protein Breakdown, Peptide Generation/Breakdown	p. 124
Generation of Free Amino Acids	p. 127
Metabolism of Amino Acids: Amine Generation	p. 129
References	p. 130
Characterization of Lipolysis	p. 135
Lipolysis in Dry-Cured Ham	p. 135
Action of Muscle and Adipose Tissue Lipases	p. 135
Lipid Breakdown	p. 138
Generation of Free Fatty Acids	p. 141
Lipolysis in Dry-Fermented Sausages	p. 143
Action of Muscle and Microbial Lipases	p. 143
Lipids Breakdown and Generation of Free Fatty Acids	p. 145
Other Enzymatic Reactions	p. 146
Nitrate Reductase Activity	p. 146
Catalase Activity	p. 147
References	p. 148
Flavor Development	p. 153
Generation of Nonvolatile Compounds	p. 153
Generation of Volatile Compounds	p. 156
Degradation of Free Amino Acids	p. 157
Reactions Between Amino Acids and Other Compounds	p. 157
Oxidation	p. 164
Glycolysis	p. 165
Other Compounds	p. 165
Sensory Characteristics	p. 166
Relation Between Sensory Analysis and Flavor	p. 167
Dry-Cured Ham	p. 168
Dry-Fermented Sausages	p. 168
References	p. 169
Nutritional Properties	p. 173
Proteins	p. 173
Lipids	p. 176
Vitamins	p. 178
Water-Soluble Vitamins	p. 179
Fat-Soluble Vitamins	p. 181
Minerals	p. 182
Iron	p. 182
Zinc	p. 183
Selenium	p. 183
Copper	p. 183
Manganese	p. 184
Sodium	p. 184
References	p. 184
Effect of Raw Materials and Processing on Quality	p. 189
Importance of Raw Materials	p. 189
Effect of the Genetic Type	p. 189
Effect of Age	p. 193
Effect of Sex	p. 194
Effect of Feed Type	p. 196
Effect of Antemortem Stress	p. 198
Influence of Formulations	p. 198
Importance of Processing Conditions	p. 203
Effect of Prefreezing/Thawing Of Raw Hams Prior to Dry-Curing	p. 203
Effect of Processing Conditions	p. 205
Effect of Accelerated Processing	p. 206
References	p. 207
Main Defects and Preventive Measures	p. 211
Main Defects in Dry-Cured Hams and Their Causes	p. 211
Physicochemical Change	p. 211
White Crystals Inside the Ham	p. 213
White Film in Vacuum-Packed Ham	p. 213
Development of Undesirable Microorganisms	p. 214
Other Defects	p. 216
Main Defects in Dry-Fermented Sausages and Their Causes	p. 216
Physicochemical Changes	p. 216
Development of Undesirable Microorganisms	p. 218
References	p. 219
Safety Aspects	p. 221
Generic HACCP Model for Dry-Cured Hams	p. 222
Identification of Hazards	p. 224
Control Measures	p. 225
Critical Control Points	p. 225
Generic HACCP Model for Dry-Fermented Sausages	p. 226
Identification of Hazards	p. 226
Control Measures	p. 229
Critical Control Points	p. 230
References	p. 230
Economic and International Aspects	p. 233
Trends in World Meat Product Consumption and Production	p. 233
European Union	p. 233
U.S. and Other Countries	p. 236
References	p. 237
Index	p. 239
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