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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…mehr
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.
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
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
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