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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
Database:WorldCat
Summary:

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
Manuales
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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