Meat Products Handbook is a one-volume reference on the main types of processed meat products and their methods of manufacture.

Part One covers meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers.

Part Two covers raw materials, additives, manufacturing processes and representative recipes from around the world for a range of numerous meat products: cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat.

Part Three discusses quality and safety issues, particularly meat microbiology.

Contents

Part I: Meat Composition and Additives

The Protein and Fat Content of Meat

• Amino Acids
• Proteins
• Collagen
• Muscle Physiology
• Flavor of Meat
• Principles of Muscle Contraction and Relaxation
• Enzymes in Meat
• Fat
• Rancidity of Fat
• LDL- and HDL Cholesterol
• Nutritional Values of Meat and Other Protein Rich Food

The Biochemistry of Meat

• Biochemical Processes in Meat Pre-Slaughter
• Biochemical Processes in Meat Post-Slaughter (rigor mortis)

The Tenderness of Fresh Meat

• Aging of Meat to Enhance Tenderness
• Enzymes Used to Enhance the Tenderness of Meat

Definitions of Terms Used in Meat Science and Technology

• PSE/RSE/DFD- and 'Normal' Meat
• MDM/MSM Meat
• Hot Boning of Meat - "Warm Meat Effect"
• Thaw Rigor
• Cold Shortening
• Electrical Stimulation
• Freezing and Thawing of Meat
• Freezer-Burning
• PH-Value
• Aw-Value (Water Activity)
• Eh-Value (Redox Potential)
• Condensation Water
• Maillard Reaction
• Caramelization

Additives: Phosphates, Salt-Sodium Chloride, and Hydrocolloids

• Phosphates
• Salt-Sodium Chloride
• Hydrocolloids

Additives: Proteins, Carbohydrates, Fillers, and Other Additives

• Proteins
• Carbohydrates
• Fillers: Maltodextrine, Flour, Wheat Fiber, Konjac, Cereal Binder, Rusk
• Preservative s in Meat Products
• Mono-Sodium-Glutamate (MSG)
• Ribonucleotide and Other Flavor Enhancers
• Water
• Spices and Spice Extracts
• Hydrolysed Vegetable Protein (HVP)
• Antioxidants
• Natural Smoke
• Liquid Smoke
• Colors in Meat Products
• Whitening (Bleaching) of Meat
• Glucano-Delta-Lactone (GDL)
• Citric Acid
• Emulsifiers in Meat Products
• Alginate for Reformed Meat
• Enzymes for Reformed Meat and Other Meat Products
• Blood Derived Products for Reformed Meat
• Allergy Risks from Additives in Meat

Color in Fresh Meat and Cured Meat Products

• Retention of Colour in Fresh Meat and Uncured Meat Products
• Nitrite and Nitrate
• Mechanism of Colour Development in Cured Meat Products
• Color Enhancers
• Measuring Color: The L*-, a*-, and b* System

Part II: Technologies for Particular Meat Products

Whole-Muscle, Brine-Injected Products

• Selection and Preparation of Raw Materials
• Selection of Additives
• Calculating Brine Composition and Injection Levels
• Manufacturing Technology
• Summary of Critical Production Issues

Typical Whole-Muscle, Brine-Injected Cooked Ham Products from around the World

• Bacon (Australia)
• Bacon (New Zealand)
• COB Ham (Cooked-Ham-on-the-Bone) (Australia)
• Champagne Ham (Australia)
• Master-Ham (Austria)
• Kasseler (Austria, Germany)
• Virginia Ham (Australia)
• Bacon (England)
• Bacon (USA)
• Pastrami (USA and Australia)
• Roast Pork (Australia)
• Beef Bacon

Reformed Products: Non-Injection Methods for Adding Brine

• Selection and Preparation of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Summary of Critical Production Issues

Typical Re-formed Products from around the World Using Non-Injection Methods for Adding Brine

• Sandwich-Ham (Australia)
• Chicken-Loaf (Worldwide)
• Delicates-Ham (Austria)

Cooked Sausages

• Selection of Raw Materials
• Production and Use of Pork or Chicken Skin Emulsion in Cooked Sausages
• Production and Use of Fat Emulsion in Cooked Sausages
• Selection of Additives
• Manufacturing Technology
• Emulsifying in a Grinder-Emulsifier System
• Filling
• Smoking, Cooking, and Cooling
• Slicing, Packing, and Storage
• Summary of Critical Production Issues

Typical Cooked Sausage Products from around the World

• Frankfurters (Austria, Germany)
• Frankfurters (Philippines)
• Frankfurters (South Africa)
• Frankfurters (Malaysia)
• Chicken Sausage with Oil
• Cooked Bratwurst
• Hunter Sausage
• Beer-Ham (Germany)
• Luncheon Meat (Australia)
• Wiesswurst-Bavarian White Sausage (Germany)
• Mortadella (Italy)
• Low-Fat Frankfurters
• Bavarian Meat Loaf (Austria and Germany)
• Meatballs (Asia)

Fresh Sausages

• Selection of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Summary of Critical Production Issues

Typical Fresh Sausage Products from around the World

• Nuremburg Bratwurst (Germany)
• Boerwors (South Africa)
• Barbecue Sausage (Australia)
• Chicken Sausage (Australia)
• Merguez (France)
• Cumberland Sausage (Great Britain)
• English Breakfast Sausages (Great Britain)

Raw Fermented Salami

• Selection of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Summary of Critical Production Issues

Typical Raw Fermented Salami Products from around the World

• Hungarian Salami
• Kantwurst (Austria)
• Lup Cheong (China)
• Cacciatore (Italy)
• Milano Salami (Italy)
• Summer Sausage (USA)
• Sucuk (Turkey)
• Chorizo (Spain)
• Fuet (Spain)
• Pepperoni (USA)

Semicooked and Fully Cooked Fermented Salami

• Manufacturing Technology for Semi Cooked Fermented Salami
• Manufacturing Technology for Fully Cooked Fermented Salami

Non-Fermented Salami

• Selection and Preparation of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Summary of Critical Production Issues

Typical Non-Fermented Salami Products from around the World

• Polish Salami (Austria)
• Cheese-Salami (Austria)
• Kransky (Slovenia)
• Vienna Salami (Austria)
• Cabanossi/Cabana (Austria/Australia)

Spreadable Raw Fermented Sausagw

• Selection of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Summary of Critical Production Issues

Typical Raw Fermented Sausage Products from around the World

• Teewurst (Finely Cut Tea Sausage) (Germany, Austria)
• Coarse Onion Mettwurst (Germany, Austria)

Cured Air-Dried Meat Products

Selection and Preparation of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Summary of Critical Production Issues

Typical Cured Air-Dried Meat Products from around teh World

• Parma Ham (Italy)
• Pancetta (Italy)
• Parma Coppa (Italy)
• Black Forest Ham (Germany)
• Serano Ham (Spain)
• Biltong (South Africa)
• Pastirma (Turkey)
• Bündner Fleisch (Dried Beef Bündner Style) (Switzerland)
• Beef Jerky (USA)
• Rou Gan and Shafu (PR China)

Spreadable Liver Sausage and Liver Pâté

• Selection and Preparation of Raw Materials
• Selection of Additives
• Manufacturing Technology Using Precooked Hot Materials (Conventional Method)
• Production of Liver Pâté
• Summary of Critical Production Issues

Typical Spreadable Liver Sausage and Liver Pâté Products from around the World

• Fine Veal Liver Sausage (Austria)
• Fine Liver Sausage (Germany, Austria)
• Coarse Liver Sausage (Germany, Austria)
• Fine Liver Sausage (Russia, South Africa)
• Coarse Brandy-Liver-Pâté in Pastry-Cover
• Fine Pepper-Chicken Liver Pâté in a Mould
• Pâté de Champagne (France)
• Rillete Porc et Oie (France)
• Pâté de Bretons (France)

Burger, Patties, and Crumbed Products

• Selection of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Summary of Critical Production Issues
• Crumbed Products

Typical Patty and Nugget Products from around the World

• Beef Patty
• Chicken Patty
• Chicken Nugget (High Quality)
• Chicken Nugget (Low Cost)

Sliceable and Non-Sliceable Blood Sausage

• Selection and Preparation of Raw Materials
• Selection of Additives
• Manufacturing Technology for Sliceable Blood Sausage
• Manufacturing Technology for Non-Sliceable Blood Sausage
• Summary of Critical Production Issues in the Production of Sliceable Blood Sausage

Typical Blood Sausage Products from around the World

• Thüringian Blood Sausage (Germany)
• Blood-Tongue-Sausage (Austria)
• Black Pudding (England)
• Black Pudding (Austria)

Brawn and Meat Jellies

• Selection and Preparation of Raw Materials
• Selection of Additives
• Manufacturing Technology for Brawn
• Manufacturing Technology for Meat Jelly
• Summary of Critical Production Issues in the Production of Brawn

Typical Brawn and Meat Jellies from around the World

• Presswurst (Brawn) (Austria)
• Farmer's Brawn (Austria, Germany)
• Meat Jellies (Worldwide)
• Chicken Meat Jelly (Handmade)

Canned Retorted Corned Beef

• Selection of Raw Material for Corned Beef Using Uncured Semi-Cooked Meat
• Precooking and Blanching
• Mixing and Filling
• The Retorting Process
• Selection of Raw Materials for Corned Beef Using Precured Cooked Meat
• Precuring and Cooking of Meat
• Mixing and Filling (Cured Meat)
• The Retorting Process

Moisture-Enhanced (Case-Ready) and Marinated Meat

• Selection of Raw Materials
• Selection of Additives
• Manufacturing Technology
• Marinating of Meat

Casings and Packaging Materials

• Natural Casings
• Cellulose Casings
• Collagen Casings
• Waterproof (Non-Permeable) Casings
• Non-Waterproof (Permeable) Casings
• Different Packaging Materials

Part III: Quality and Safety Issues

Sensory Evaluation of Meat Products

• Ways of Evaluating Meat Products
• Triangular Tests and Competition Evaluations

The Hazard Analysis Critical Control Point (HACCP) in Meat Processing Companies

• Hazard Analysis Critical Control Point in the Supply Chain
• Key Elements in Hazard Analysis Critical Control Point Systems

Introduction to the Microbiology of Meat and Meat Products

• Classification and Naming of Microorganisms
• Endotoxins versus Exotoxins
• Temperature Tolerance of Microorganisms
• Oxygen Tolerance of Microorganism
• Optimal pH-Value in Meat for Bacteria Growth
• Minimum A_w Needed for Bacterial Growth
• Growth Curve of Bacteria
• Gram-Positive and Gram-Negative Bacteria
• Microbiological Spoilage of Meat and Meat Products
• The Hurdle Principle in the Production of Meat and Meat Products

The Microbiology of Specific Bacteria

• Flagella in Bacteria
• Spore Formation in Bacteria
• Family Micrococcaceae
• Family Streptococcaceae
• Family Enterobateriaceae
• Family Pseudomonadaceae
• Family Bacillaceae
• Family Lactobacillaceae
• Family Aeromonadaceae
• Family Spirillaceae
• Family Listeriaceae
• Fungi in Meat Products
• Bovine Spongiform Encephalopathy and Other Transmissable Spongiform Encephalopathies

Predictive Microbiology for Meat Products

• F-Value Calculations and Shelf-Life
• F-Value Calculations for Pasteurized Products
• F-Value Calculations for Retorted Products

Index

click here to see books • videos • cd-roms of related interest