Handbook of Meat Processing

by Toldrá; , Fidel

• ISBN13: 9780813821825
• ISBN10: 0813821827
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-04-20
• Publisher: Wiley-Blackwell

Summary

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrf heads an international collection of meat scientists who have contributed to this essential reference book.Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, pat_, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Author Biography

Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-cured Meat Products.

Table of Contents

Preface

List of Contributors

About the Editor

Technologies

Chemistry and Biochemistry of Meat

Technological Quality of Meat for Processing

Meat Decontamination

Aging/Tenderization Mechanisms

Freezing/Thawing

Curing

Emulsification

Thermal Processing

Fermentation Microbiology and Biochemistry

Starter Cultures for Meat Fermentation

Drying

Smoking

Meat Packaging

Novel Technologies for Microbial Spoilage Prevention

Plant Cleaning and Sanitation

Products

Cooked Ham

Cooked Sausages

Bacon

Canned Products and Pâté

Dry-Cured Ham

Mold-Ripened Sausages

Semidry and Dry Fermented Sausages

Restructured Whole-Tissue Meats

Functional Meat Products

Controls

Physical Sensors for Quality Control during Processing

Sensory Evaluation of Meat Products

Safety Controls Detection of Chemical Hazards

Microbial Hazards in Foods Food-Borne Infections and Intoxications

Assessment of Genetically Modified Organisms (GMO) in Meat Products by PCR

HACCP Hazard Analysis Critical Control Point

Quality Assurance

Index

Table of Contents provided by Publisher. All Rights Reserved.