Handbook of Fermented Meat and Poultry

Front Cover
Fidel Toldrá, Iciar Astiasaran, Joseph Sebranek, Regine Talon
John Wiley & Sons, Dec 31, 2014 - Technology & Engineering - 528 pages

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson.

This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections:

  • Meat fermentation worldwide: overview, production and principles
  • Raw materials
  • Microbiology and starter cultures for meat fermentation
  • Sensory attributes
  • Product categories: general considerations
  • Semidry-fermented sausages
  • Dry-fermented sausages
  • Other fermented meats and poultry
  • Ripened meat products
  • Biological and chemical safety of fermented meat products
  • Processing sanitation and quality assurance

There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages.

Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Ingredients
55
different kinds of filter or afterburner To avoid accumulation
65
Additives
69
Spices and Seasonings
79
References
96
Contents
vii
Contents
xi
Contents
xv
Asefa DT Gjerde RO Sidhu MS Langsrud S Kure CF Nesbakken T Skaar
292
Overview Production and Principles 1
338
Nordic Products
371
Asian Products
377
Risks and Control
385
Production and Consumption of Fermented Meat Products 7
407
Risks and Control
413
Toxic Compounds of Chemical Origin
429

Methodologies for the Study of Microbial Ecology in Fermented Sausages
177
Sensory Attributes
189
Color
195
Texture
207
Flavor
217
Composition and Nutrition
229
Functional DryFermented Sausages
241
LowSodium Products
251
United States
259
Packaging and Storage
273
European Commission 2011 Commission Regulation EU No 8352011
433
Foodborne Outbreaks
435
Processing Sanitation and Quality Assurance
441
Processing Plant Sanitation
451
Quality Control
461
Hazard Analysis and Critical Control Points
469
Martuscelli M Pittia P Casamassima LM Manetta AC Lupieri L Neri L
4
Principles of Curing
19
Principles of Drying
31
Copyright

Other editions - View all

Common terms and phrases

About the author (2014)

Editor-in-Chief:
Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain

Consulting Editor:
Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA

Associate Editors:
Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain
Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
Dr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France

Bibliographic information