Handbook of Fermented Meat and Poultry (eBook, ePUB)

Redaktion: Toldrá, Fidel; Talon, Regine; Sebranek, Joseph; Astiasaran, Iciar; Hui, Y. H.

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 528
• Erscheinungstermin: 27. Oktober 2014
• Englisch
• ISBN-13: 9781118522677
• Artikelnr.: 41740199

Autorenporträt

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

Inhaltsangabe

List of Contributors
xvii Preface
xxi Part I Meat Fermentation Worldwide: Overview
Production
and Principles
1 1 Dry-Fermented Sausages and Ripened Meats: An Overview
3 Fidel Toldra and Y.H. Hui 2 Production and Consumption of Fermented Meat Products
7 Herbert W. Ockerman and Lopa Basu 3 Principles of Meat Fermentation
13 Eero Puolanne and Esko Petaja-Kanninen 4 Principles of Curing
19 Ronald B. Pegg and Karl O. Honikel 5 Principles of Drying
31 Raul Grau
Ana Andres
and Jose M. Barat 6 Principles of Smoking
39 Zdzis³aw E. Sikorski and Izabela Sinkiewicz Part II Raw Materials
47 7 The Biochemistry of Meat and Fat
49 Fidel Toldra and Milagro Reig 8 Ingredients
55 Jorge Ruiz and Trinidad Perez-Palacios 9 Additives
69 Pedro Roncales 10 Spices and Seasonings
79 Suey Ping Chi and Yun Chu Wu 11 Casings
89 Yun Chu Wu
Suey Ping Chi
and Souad Christieans Part III Microbiology and Starter Cultures
97 12 Microorganisms in Traditional Fermented Meats
99 Sabine Leroy
Isabelle Lebert
and Regine Talon 13 The Microbiology of Fermentation and Ripening
107 Margarita Garriga and Teresa Aymerich 14 Bacteria
117 Pier Sandro Cocconcelli and Cecilia Fontana 15 Bioprotective Cultures
129 Graciela Vignolo
Patricia Castellano
and Silvina Fadda 16 Yeasts
139 M.D. Selgas and M.L. García 17 Molds
147 Elettra Berni 18 Probiotics
155 Keizo Arihara 19 The Genetics of Microbial Starters
161 Jamila Anba-Mondoloni
Marie-Christine Champomier-Verges
Monique Zagorec
Sabine Leroy
Emilie Dordet-Frisoni
Stella Planchon
and Regine Talon 20 The Influence of Processing Parameters on Starter Culture Performance
169 F. Leroy
T. Goudman and L. De Vuyst 21 Methodologies for the Study of Microbial Ecology in Fermented Sausages
177 Valentina Alessandria
Kalliopi Rantsiou
Paola Dolci
and Luca Cocolin Part IV Sensory Attributes
189 22 Sensory Analyses-General Considerations
191 Asgeir Nilsen
Marit Rødbotten
Ken Prusa
and Chris Fedler 23 Color
195 Jens K.S. Møller
Sisse Jongberg
and Leif H. Skibsted 24 Texture
207 Shai Barbut 25 Flavor
217 Monica Flores and Alicia Olivares Part V Product Categories: General Considerations
227 26 Composition and Nutrition
229 Daniel Demeyer 27 Functional Dry-Fermented Sausages
241 Diana Ansorena and Iciar Astiasaran 28 Low-Sodium Products
251 Fidel Toldra and Jose M. Barat 29 International Standards: United States
259 Elizabeth Boyle and Melvin C. Hunt 30 International Standards: Europe
263 Reinhard Fries 31 Packaging and Storage
273 Byungrok Min and Dong Uk Ahn Part VI Semidry-Fermented Sausages
281 32 US Products-Semidry Sausage
283 Robert E. Rust 33 European Products
287 Friedrich-Karl Lucke Part VII Dry-Fermented Sausages
293 34 US Products-Dry Sausage
295 Robert Maddock 35 Mediterranean Products
301 Eva Hierro
Manuela Fernandez
Lorenzo de la Hoz
and Juan A. Ordoñez 36 Northern European Products
313 Askild Holck
Even Heir
Tom C. Johannessen
and Lars Axelsson 37 Asian Products
321 Ming-Ju Chen
Rung-Jen Tu
and Sheng-Yao Wang Part VIII Fermented Products from Poultry and Other Meats
329 38 Fermented Poultry Sausages
331 E. Arnaud
S.J. Santchurn
and A. Collignan 39 Fermented Sausages from Other Meats
339 Emin Burcin Ozvural and Halil Vural Part IX Ripened Meat Products
345 40 US Products-Dry-Cured Hams
347 Dana J. Hanson
Gregg Rentfrow
M. Wes Schilling
W. Benjy Mikel
Kenneth J. Stalder
and Nicholas L. Berry 41 Central and South American Products
355 Silvina Fadda and Graciela Vignolo 42 Mediterranean Products
361 Mario Estevez
Sonia Ventanas
David Morcuende
and Jesus Ventanas 43 Nordic Products
371 Torunn Thauland Haseth
Gudjon Thorkelsson
Eero Puolanne
and Maan Singh Sidhu 44 Asian Products
377 Guang-Hong Zhou and Gai-Ming Zhao Part X Biological and Chemical Safety of Fermented Meat Products
383 45 Spoilage Microorganisms: Risks and Control
385 Marie-Christine Champomier-Verges and Monique Zagorec 46 Pathogens: Risks and Control
389 Panagiotis Skandamis and George-John E. Nychas 47 Biogenic Amines: Risks and Control
413 M. Carmen Vidal-Carou
M. Teresa Veciana-Nogues
M. Luz Latorre-Moratalla
and Sara Bover-Cid 48 Toxic Compounds of Chemical Origin
429 Milagro Reig and Fidel Toldra 49 Foodborne Outbreaks
435 Colin Pierre Part XI Processing Sanitation and Quality Assurance
441 50 Basic Sanitation
443 Beatriz Melero
Ana M. Diez
and Jordi Rovira 51 Processing Plant Sanitation
451 Jordi Rovira
Ana M. Diez
and Beatriz Melero 52 Quality Control
461 Fidel Toldra
Monica Flores
and M. Concepcion Aristoy 53 HACCP: Hazard Analysis and Critical Control Points
469 M.J. Fraqueza and A.S. Barreto 54 Quality Assurance Plan
487 Friedrich-Karl Lucke Index
495