Handbook of Fermented Meat and Poultry

by Toldrá; , Fidel

• ISBN13: 9780813814773
• ISBN10: 0813814774
• Edition: 1st
• Format: Hardcover
• Copyright: 2007-10-02
• Publisher: Wiley-Blackwell

Summary

An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety.

Author Biography

Editor

Fidel Toldra, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldra has edited and/or authored more than nine books in food chemistry and food biochemistry, food flavors, and meat and poultry processing.

Associate Editors

Y. H. Hui, Ph.D., Science Technology System, West Sacramento, CA

Iciar Astiasaran, Ph.D., University of Navarra, Pamplona, Spain

Wai-Kit Nip, Ph.D., University of Hawaii at Manoa, Honolulu, HI

Joseph G. Sebranek, Ph.D., Iowa State University, Ames, IA

Expedito-Tadeu F. Silveira, Ph.D., Instituto de Tecnologia de Alimentos, Campinas - SP, Brazil

Louise H. Stahnke, Ph.D., Chr. Hansen A/S, H?rsholm, Denmark

Regine Talon, Ph.D., Institut National de la Recherche Agronomique, Saint-Genes Champanelle, France.

Table of Contents

Meat Fermentation Worldwide: History and Principles

A Historical Perspective of Meat Fermentation

Production and Consumption of Fermented Meat Products

Principles of Curing

Principles of Meat Fermentation

Principles of Drying and Smoking

Raw Materials

Biochemistry of Muscle and Fat

Ingredients

Additives

Spices and Seasonings

Casings

Microbiology and Starter Cultures for Meat Fermentation

Microorganisms in Traditional Fermented Meats

The Microbiology of Fermentation and Ripening Margarita

Starter Cultures: Bacteria

Starter Cultures: Bioprotective Cultures

Starter Cultures: Yeasts

Starter Cultures: Molds

Genetics of Microbial Starters

Influence of Processing Parameters on Cultures Performance

Sensory Attributes

General Considerations

Color

Texture

Flavor

Product Categories: General Considerations

Composition and Nutrition

Functional Meat Products

International Standards: USA

International Standards: Europe

Packaging and Storage

Semidry-fermented Sausages

US Products

European Products

Dry-fermented Sausages

Dry-fermented Sausages: An Overview

US Products

Mediterranean Products

North European Products

Other Fermented Meats and Poultry

Fermented Poultry Sausages

Fermented Sausages From Other Meats

Table of Contents provided by Publisher. All Rights Reserved.