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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.
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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
