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Handbook of fermented meat and poultry

Author: Fidel Toldrá
Publisher: Chichester, West Sussex, UK ; Hoboken, NJ : Wiley, Blackwell, 2015.
Edition/Format:   Print book : English : Second editionView all editions and formats
Summary:
"Fermented meats use bacterial cultures 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 is a reference book on meat fermentation which presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 56 chapters of this
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Genre/Form: Handbooks and manuals
Handbooks, manuals, etc
Additional Physical Format: Online version:
Handbook of fermented meat and poultry.
Chichester, West Sussex, UK : John Wiley & Sons Incl, 2015
(DLC) 2014025466
Document Type: Book
All Authors / Contributors: Fidel Toldrá
ISBN: 9781118522691 1118522699 1118522672 9781118522677
OCLC Number: 881824313
Description: xxi, 499 pages ; 29 cm
Contents: Part I Meat Fermentation Worldwide: Overview, Production, andPrinciples. 1 Dry-Fermented Sausages and Ripened Meats: An Overview / Fidel Toldra and Y.H. Hui --
2 Production and Consumption of Fermented Meat Products / Herbert W. Ockerman and Lopa Basu --
3 Principles of Meat Fermentation / Eero Puolanne and Esko Petaja-Kanninen --
4 Principles of Curing / Ronald B. Pegg and Karl O. Honikel --
5 Principles of Drying / Raul Grau, Ana Andres, and Jose M. Barat --
6 Principles of Smoking / Zdzisaw E. Sikorski and Izabela Sinkiewicz --
Part II Raw Materials. 7 The Biochemistry of Meat and Fat / Fidel Toldra and Milagro Reig --
8 Ingredients / Jorge Ruiz and Trinidad Perez-Palacios --
9 Additives / Pedro Roncales. 10 Spices and Seasonings / Suey Ping Chi and Yun Chu Wu --
11 Casings / Yun Chu Wu [and others] --
Part III Microbiology and Starter Cultures. 12 Microorganisms in Traditional Fermented Meats / Sabine Leroy, Isabelle Lebert, and Regine Talon --
13 The Microbiology of Fermentation and Ripening / Margarita Garriga and Teresa Aymerich --
14 Bacteria / Pier Sandro Cocconcelli and Cecilia Fontana --
15 Bioprotective Cultures / Graciela Vignolo, Patricia Castellano, and Silvina Fadda --
16 Yeasts / M.D. Selgas and M.L. Garcia --
17 Molds / Elettra Berni --
18 Probiotics / Keizo Arihara. 19 The Genetics of Microbial Starters / Jamila Anba-Mondoloni [and others] --
20 The Influence of Processing Parameters on Starter CulturePerformance / F. Leroy, T. Goudman and L. De Vuyst --
21 Methodologies for the Study of Microbial Ecology in FermentedSausages / Valentina Alessandria [and others] --
Part IV Sensory Attributes. 22 Sensory Analyses-General Considerations / Asgeir Nilsen [and others] --
23 Color / Jens K.S. Moller, Sisse Jongberg, and Leif H. Skibsted --
24 Texture / Shai Barbut --
25 Flavor / Monica Flores and Alicia Olivares. Part V Product Categories: General Considerations. 26 Composition and Nutrition / Daniel Demeyer --
27 Functional Dry-Fermented Sausages / Diana Ansorena and Iciar Astiasaran --
28 Low-Sodium Products / Fidel Toldra and Jose M. Barat --
29 International Standards: United States / Elizabeth Boyle and Melvin C. Hunt --
30 International Standards: Europe / Reinhard Fries --
31 Packaging and Storage / Byungrok Min and Dong Uk Ahn --
Part VI Semidry-Fermented Sausages. 32 US Products-Semidry Sausage / Robert E. Rust --
33 European Products / Friedrich-Karl Lucke --
Part VII Dry-Fermented Sausages. 34 US Products-Dry Sausage / Robert Maddock. 35 Mediterranean Products / Eva Hierro [and others] --
36 Northern European Products / Askild Holck [and others] --
37 Asian Products / Ming-Ju Chen, Rung-Jen Tu, and Sheng-Yao Wang --
Part VIII Fermented Products from Poultry and Other Meats. 38 Fermented Poultry Sausages / E. Arnaud, S.J. Santchurn, and A. Collignan --
39 Fermented Sausages from Other Meats / Emin Burcin Ozvural and Halil Vural --
Part IX Ripened Meat Products. 40 US Products-Dry-Cured Hams / Dana J. Hanson [and others] --
41 Central and South American Products / Silvina Fadda and Graciela Vignolo. 42 Mediterranean Products / Mario Estevez [et al --
43 Nordic Products / Torunn Thauland Haseth [and others] --
44 Asian Products / Guang-Hong Zhou and Gai-Ming Zhao --
Part X Biological and Chemical Safety of Fermented MeatProducts. 45 Spoilage Microorganisms: Risks and Control / Marie-Christine Champomier-Verges and Monique Zagorec --
46 Pathogens: Risks and Control / Panagiotis Skandamis and George-John E. Nychas --
47 Biogenic Amines: Risks and Control / M. Carmen Vidal-Carou [and others] --
48 Toxic Compounds of Chemical Origin / Milagro Reig and Fidel Toldra --
49 Foodborne Outbreaks / Colin Pierre. Part XI Processing Sanitation and Quality Assurance. 50 Basic Sanitation / Beatriz Melero, Ana M. Diez, and Jordi Rovira --
51 Processing Plant Sanitation / Jordi Rovira, Ana M. Diez, and Beatriz Melero --
52 Quality Control / Fidel Toldra, Monica Flores, and M. Concepcion Aristoy --
53 HACCP: Hazard Analysis and Critical Control Points / M.J. Fraqueza and A.S. Barreto --
54 Quality Assurance Plan / Friedrich-Karl Lucke.
Responsibility: editor-in-chief, Fidel Todrá, Instituto de Agroquímica y Tecnología de Alimedntos (CSCI), Paterna, Valencia, Spain, [and 4 others].

Abstract:

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  Read more...

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