Handbook of Fermented Meat and Poultry is a comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products.
Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches:
- background and principles
- product categories
- product quality and safety
Special Features:
- Most current and comprehensive review of the science and technology of processing fermented meat and poultry products
- Coverage of processing principles, numerous fermented meat categories, and product quality and safety
- Internationally recognized editors and contributors
Contents
Meat Fermentation Worldwide: History and Principles
- A Historical Perspective of Meat Fermentation
- Production and Consumption of Fermented Meat Products
- Principles of Curing
- Principles of Meat Fermentation
- Principles of Drying and Smoking
Raw Materials
- Biochemistry of Muscle and Fat
- Ingredients
- Additives
- Spices and Seasonings
- Casings
Microbiology and Starter Cultures for Meat Fermentation
- Microorganisms in Traditional Fermented Meats
- The Microbiology of Fermentation and Ripening
- Starter Cultures: Bacteria
- Starter Cultures: Bioprotective Cultures
- Starter Cultures: Yeasts
- Starter Cultures: Molds
- Genetics of Microbial Starters
- Influence of Processing Parameters on Cultures Performance
Sensory Attributes
- General Considerations
- Color
- Texture
- Flavor
Product Categories: General Considerations
- Composition and Nutrition
- Functional Meat Products
- International Standards: USA
- International Standards: Europe
- Packaging and Storage
Semidry-fermented Sausages
- US Products
- European Products
Dry-fermented Sausages
- Dry-fermented Sausages: An Overview
- US Products
- Mediterranean Products
- North European Products
Other Fermented Meats and Poultry
- Fermented Poultry Sausages
- Fermented Sausages From Other Meats
Ripened Meat Products
- US Products
- Central and South American Products
- Mediterranean Products
- North European Products
- Asian Products
Biological and Chemical Safety of Fermented Meat Products
- Spoilage Microorganisms: Risks and Control
- Pathogens: Risks and Control
- Biogenic Amines: Risks and Control
- Chemical Origin Toxic Compounds
- Disease Outbreaks
Processing Sanitation and Quality Assurance
- Basic Sanitation
- Processing Plant Sanitation
- Quality Control
- HACCP
- Quality Assurance Plan
Index
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