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Handbook of meat processing

Author: Fidel Toldrá
Publisher: Ames, Iowa : Wiley-Blackwell, ©2010.
Edition/Format:   Print book : EnglishView all editions and formats

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldra heads an internationalcollection of meat  Read more...


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Genre/Form: Handbooks and manuals
Handbooks, manuals, etc
Document Type: Book
All Authors / Contributors: Fidel Toldrá
ISBN: 9780813821825 0813821827
OCLC Number: 440281645
Description: xv, 566 pages : illustrations ; 26 cm
Contents: Preface <p>List of Contributors <p>About the Editor <p>PART I. Technologies <p>1. Chemistry and Biochemistry of Meat (ElisabethHuff-Lonergan). <p>2. Technological Quality of Meat for Processing (SusanBrewer). <p>3. Meat Decontamination (Panagiotis N. Skandamis,George-John E. Nychas, and John N. Sofos). <p>4. Aging/Tenderization Mechanisms (Brian C. Bowker,Janet S. Eastridge, Ernie W. Paroczay, Janice A. Callahan, andMorse B. Solomon). <p>5. Freezing/Thawing (Christian James and Stephen J.James). <p>6. Curing (Karl O. Honikel). <p>7. Emulsification (Irene Allais). <p>8. Thermal Processing (Jane Ann Boles). <p>9. Fermentation: Microbiology and Biochemistry (S.Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, andGeorge-John E. Nychas). <p>10. Starter Cultures for Meat Fermentation (PierSandro Cocconcelli and Cecilia Fontana). <p>11. Drying (Endre Zukal and KalmanIncze). <p>12. Smoking (Zdzis aw E. Sikorski and EdwardKo'lakowski ). <p>13. Meat Packaging (Maurice G. O Sullivan andJoseph P. Kerry). <p>14. Novel Technologies for Microbial Spoilage Prevention(Oleksandr Tokarskyy and Douglas L. Marshall). <p>15. Plant Cleaning and Sanitation (StefaniaQuintavalla). <p>PART II. Products <p>16. Cooked Ham (Fidel Toldra, Leticia Mora, andMonica Flores). <p>17. Cooked Sausages (Eero Puolanne). <p>18. Bacon (Peter R. Sheard). <p>19. Canned Products and Pate (IsabelGuerrero Legarreta). <p>20. Dry-Cured Ham (Fidel Toldra and M.Concepcion Aristoy). <p>21. Mold-Ripened Sausages (KalmanIncze). <p>22. Semidry and Dry Fermented Sausages (GracielaVignolo, Cecilia Fontana, and Silvina Fadda). <p>23. Restructured Whole-Tissue Meats (Mustafa M.Farouk). <p>24. Functional Meat Products (Keizo Arihara and MotokoOhata). <p>PART III. Controls <p>25. Physical Sensors for Quality Control duringProcessing (Marta Castro-Giraldez, Pedro Jose Fito,Fidel Toldra, and Pedro Fito). <p>26. Sensory Evaluation of Meat Products (Geoffrey R.Nute). <p>27. Safety Controls: Detection of Chemical Hazards(Milagro Reig and Fidel Toldra). <p>28. Microbial Hazards in Foods: Food-Borne Infections andIntoxications (Daniel Y. C. Fung). <p>29. Assessment of Genetically Modified Organisms (GMO) inMeat Products by PCR (Marta Hernandez, AlejandroFerrando, and David Rodriguez-Lazaro). <p>30. HACCP: Hazard Analysis Critical Control Point(Maria Joao Fraqueza and Antonio Salvador Barreto). <p>31. Quality Assurance (Friedrich-KarlLucke). <p>Index.
Responsibility: Fidel Toldrá, editor.


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